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veggie chilli

Going green, going veggie: Veggie chilli

For many years, I was looking for a vegan recipe that would be rich in taste and have a perfectly harmonious combination of as many different veggies as possible.

And, I think I’ve cracked it:Yes, meat-free chilli!

This veggie chilli is The One. It’s gone down a treat with all my veggie friends AND my meat-eating friends as well!

Apart from being vegan-friendly (if you switch ghee for olive oil), it’s also difficult to get it wrong. So, for people like myself, who don’t measure exactly and prefer to use ingredient lists as a rough guideline, it’s perfect!

An easy go-to dish to satisfy unexpected guests, it’s quick to make and super tasty – fantastic!

I must say though, I do prefer using organic ingredients, especially when it comes to using canned produce. Knowing that what you’re eating has been made from the best ingredients available to you, makes it even more delicious.

However, whether you choose to go organic or not, I’m sure you’ll love it. High in fibre, protein, vitamins and minerals AND low in saturated fat, veggie chilli a great comfort dish. And we all need a bit of comfort at the moment.



Level: Easy

Serves: 4 people

Total time (preparation and cooking): Around 1 hour (depending how quickly you chop!)



2 tbsp. olive oil or ghee (as preferred)

3 cloves garlic

1 large red onion

1 celery stalk

2 medium carrots

2 red peppers

2 x 400g tinned chopped tomatoes

2 x 400g tins red kidney beans (drained and rinsed)

1 vegetable cube (veggie or vegan)

1 glass of water


2 tsp. ground cumin

1tsp. ground ginger

2 tsp. paprika (ideally smoked)

1 tsp. chilli (either powder or flakes)

1 tbsp. dried coriander

Salt and pepper, to taste


Optional extras:

Tomato purée

100 g – 200g sweetcorn

100g – 300g white mushrooms


To garnish:

Fresh coriander

1 x lime




1. Prepare your vegetables:

  • Thinly slice the onion
  • Finely chop the celery
  • Chop the pepper into small pieces
  • Grate the garlic
  • Finely chop one carrot and grate the other


2. Sauté your vegetables:

Heat the ghee (or olive oil) in a large saucepan on a medium-high heat. Once the ghee is melted, sauté the garlic, onion, celery, carrots and peppers for a few minutes on a medium heat, until soft.


3. Add your seasoning:

Add all the delicious spices, including salt and pepper, and stir.


4. Add your extras:

If you’re adding mushrooms, add in some extra ghee (or olive oil) and sauté the mushrooms until they have released some liquid.


5. Finish flavouring:

Add to the mix the chopped tomatoes, kidney beans, sweetcorn and tomato purée (if using), along with water and a veg stock cube. Add more water if necessary and leave to simmer for 20 minutes.


6. Serve and enjoy!

Top with fresh coriander and a squeeze of lime juice. And that’s it! Easy, quick and delicious!


Serving suggestion:

Serve your delicious veggie chilli with some steamed brown basmati rice and sour cream, salsa or guacamole on the side with a few tortilla chips!

Delish! Enjoy!


If you’ve enjoyed this recipe, keep an eye out for more here on the blog. We’ll be featuring a monthly meat-free recipe as part of our campaign to stem the tide of climate change.

In the meantime, you can help fight the effects of climate change by writing to your MP to call on the UK government to keep climate change on the agenda. Simply click here to fill in our simple, easy-to-use form and take action today!   

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