Easy vegan Chilli recipe

When the cold nights start rushing in and the rain is lashing off the windows and I’ve just travelled home from work, I love nothing more than to be at home, in my cosy pj’s sitting down to some nice warm home made chilli. I started using this recipe about 3 years ago and make it all the time during the winter months. It fills you up so easy and that kick of spice is the perfect way to shake off the winter colds. The best thing about this recipe is that it is so easy to make, really versatile and I always make enough that I can use another time.


Ingredients you will need:

¼ cup coconut oil

2 onions rough chopped

3 cloves garlic chopped

1 tbls smoked paprika

1 tbls chili powder

¼ cup tomato paste

1 can red kidney beans, drained & rinsed

1 can baked beans,

1 can chickpeas beans, drained & rinsed

12-14 tomatoes on the vine, chopped & divided in half

½ cup of red lentils, rinsed

1-3 cups water S


In a large heavy bottom pot, add coconut oil, once hot, add onions, ½ of the chopped tomatoes and garlic and saute for 3-5minutes until softened, season with salt. Add Chilli powder (or flakes) and smoked paprika, tomato paste and stir well for about 15min. You can then add rinsed and drained lentils and 1 cup water, to bring to a boil. Once boiling reduce heat to simmer and cook uncovered for a further 15min. Add the remaining beans and tomatoes ( you can also another 1 cup of water if chili seems to dry) – now cover and cook or heat through for another 10-15min. Once finished you can serve with some rice or have a hefty helping on it’s own


Note: You can whatever ingredients you want to this chilli which makes it so versatile. I often find that I’ll have maybe some ingredients and not others so whatever beans, peas or even sweetcorn you have in the cupboard then use them to pad the dish out. It’ll add new flavours and new textures that you think might not work but end up tasting AMAZING!



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