A vegetarian chilli is a classic vegan, vegetarian or flexitarian option. It’s a great place to start if you’re trying to eat more plant-based, or if you’re trying out meat-free Mondays. I get that veggie isn’t everyone’s vibe though. You might have different dietary requirements, goals, or you just need an adaptation to suit the ingredients you have on hand. Here’s a few variations, incase you want something to suit you better…
Not big on the tomatoes? No dramas! Try swapping them out for some extra stock and make a white chilli instead. White chilli typically uses white beans instead of black, and green chillis, but you can keep the rest of the spices the same. Make this with the sunflower seed mince if you want to keep it vegan, or swap that out for some chicken mince, breasts or thighs. Add the chicken first before adding the veggies until almost cooked through.
Chilli con Carne
Are you a meat lover? Feel free to use beef mince for a truly classic chilli con carne. The beans and lentils will still make a great addition to the texture and flavour alongside the mince, as well as being a nourishing boost to your dinner. Add the beef first before adding the veggies until almost cooked through.
Vegan Chilli Recipe
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 2 ribs celery, diced small
- 1 large carrot, diced small
- 3 - 4 large garlic cloves, minced
- 1 1/4 tsp mild chilli powder
- 1 tsp smoked or sweet paprika
- 1 1/4 tsp ground corriander
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/8 tsp cyenne pepper
- 1/2 stick cinnamon
- 2 bay leaves
- 1/2 tsp flaked sea salt, or to taste
- 1/2 tsp Cracked black pepper, or to taste
- 1 tin (400g) chopped tomatoes
- 3 tbsp tomato puree
- 1 cup veggie stock (or chicken if not vegan)
- 1 tsp coconut aminos (I like Coconut Merchant Savoury Sauce)
- 1 tsp apple cider vinegar
- 1 tin (400g) black beans, drained + rinsed (I like Biona Organic Black Beans)
- 1 tin (400g) green lentils, drained + rinsed
- 1 cup sunflower seed mince (This is not the same as sunflower seeds)
- 1/3 cup plant based yoghurt (I like Cocos Organic Natural Coconut Yoghurt)
- 4 tsp fresh coriander, chopped
- Optional avocado, chilli flakes or jalapenos
- Heat the olive oil in a non stick frying pan. Add the onions, celery and carrot and saute for 3 minutes on a medium heat until slightly soft.
- Add the garlic, spices, bay leaves, salt and pepper for 1 more minute.
- Add the tomatoes, tomato puree, stock, coconut aminos, apple cider vinegar, beans and lentils. Simmer for about 15 minutes on a low / medium heat until it starts to thicken (but not super thick - when you add the sunflower mince it will soak up all the moisture).
- Add the sunflower mince and cook for 1 - 2 minutes until warmed through. Option to add more stock until to the vegan chilli is nice and thick but not dry. Adjust seasoning and spices to taste and serve with toppings of choice and rice, quinoa, baked sweet potato or cauliflower rice.