Introduction
Imagine this: it’s been one of those weeks where your brain is begging for something cozy, hearty, and just a little bit naughty—but without any actual naughtiness, because hey, we’re keeping it vegan here.
Enter the vegan chilli, your new best friend for nights when you want a meal that feels like a warm hug but also packs a bit of a spicy punch to remind you you’re still alive and kicking.
It’s the kind of dish that’s perfect for when you’re too tired to care about fancy cooking but still want to impress your taste buds (and maybe your dinner guests, if you’re feeling fancy).
This isn’t just any chilli; it’s the plant-powered champion of comfort food.
It’s all about layers of flavor that sneak up on you like a ninja in a pot—rich, smoky, and just the right side of fiery.
Plus, it’s the kind of meal that makes leftovers something to look forward to, not just a sad afterthought. And let’s not forget, this dish is suitable for vegan and flexitarian diets, making it an inclusive option for everyone at the table.
Ingredients
- 1 white onion
- 3 cloves of garlic
- Salt
- Paprika (a hefty sprinkling, at least a tablespoon)
- A chilli pepper – your choice of hotness (bring on the heat!)
- Around half a pack of vegan soya mince (dried or frozen)
- Two tins of beans – kidney, white, butter or pinto beans all work well
- Tomato puree
Who knew that just a handful of humble ingredients could come together to create a vegan chilli that’s anything but basic? Whether you’re a chilli rookie or a spice-loving pro, this recipe will have you hooked faster than you can say “bean there, done that.” Get ready to turn up the heat and plunge into some seriously tasty plant-based goodness! Remember, it’s also important to ensure adequate B12 intake to support overall health while enjoying your delicious meal.
How to Make It
Alright, let’s plunge into making this cozy, plant-powered vegan chilli that’s perfect for feeding a small army—or just yourself with leftovers for days, because who doesn’t love that?
Start by getting a good sizzle going in a large frying pan with one chopped white onion and three cloves of garlic. Toss them in and let them dance around until they’re all soft and smelling like pure deliciousness.
Sprinkle in some salt, pepper, and a generous tablespoon of paprika because this recipe isn’t shy about flavor.
Now, it’s chili time! Chop up one whole chili pepper—birds eye if you want a fiery kick, or something milder if you’re playing it safe—and add it right in. Remember, those seeds pack heat, so if you’re not ready to breathe fire, scoop them out.
Once your onion, garlic, and chili have mellowed into a fragrant party in your pan, it’s time to invite the vegan soya mince—around half a pack, dried or frozen, whatever’s in your vegan arsenal.
Let it brown nicely, getting all those tasty little crispy bits that make plant-based eating so satisfying. When that’s looking good, toss in two tins of your favorite beans—kidney beans are the rock stars here, but white, butter, or pinto beans will do the job just fine.
Now, pour in a tin of tomatoes and add a dollop of tomato puree to thicken things up and boost the tomatoey goodness. Incorporating canned foods not only saves time but also ensures your chili is packed with flavor and nutrients.
Give everything a good stir, let it simmer until all those flavors have gotten to know each other well, and voilà—you’ve got yourself a bowl of vegan chilli that’s so hearty and comforting, even the most carnivorous friends won’t miss the meat.
Bonus Tips
- Feeling fancy? Stir in a splash of vegan Worcestershire sauce for a saucy little secret that’ll make your taste buds tango.
- Got extra beans? Freeze leftovers in single portions so your future self can thank you on lazy vegan nights.
- Crank up the zing by topping your chilli with a dollop of vegan sour cream or some fresh avocado – because who doesn’t love a cool sidekick?
- For a satisfying crunch, consider serving your chilli with spicy roasted chickpeas on top, adding an extra layer of texture and flavor to your dish.
Why You’ll Love It
This vegan chilli is basically your taste buds’ new best friend—bold, cozy, and ready to party in your mouth without any fuss.
It’s like a flavor fiesta that doesn’t care if you’re a kitchen newbie or a spice daredevil, making it perfect for anyone who knows their way around a frying pan… or is willing to fake it till they make it.
Plus, it’s one of those dishes that’s as flexible as your fave yoga pose—swap beans, dial up the heat, or toss in whatever veggies are lurking in your fridge. You can even serve it with a side of Hummus and Veggie Platter for a delightful contrast.
Who knew plant-based comfort food could be this cheeky and satisfying?
Nutritional Info
Here is the revised content following your instructions:
Nutritional Info
These are estimated values.
Calories: 320
Protein: 15 g
Carbohydrates: 45 g
Fat: 6 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Additionally, this recipe is a great way to incorporate plant-based protein sources into your diet.
