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Chilli Non Carne

Chilli Non Carne

Hearty bean chili under forty minutes

Total
40 min
Hands-on
35 min
Serves
4
Level
Easy
Cuisine
Mexican
Meal
Dinner
  • vegetarian
  • vegan

This vegan chili is a simple, flavor-packed comfort dinner that comes together quickly with pantry staples and fresh vegetables.

Shopping list

  • 2 tbsp olive oil
  • 1 large onion
  • 4 garlic cloves
  • 1 green bell pepper
  • 1 red bell pepper
  • 400 g diced tomatoes
  • 400 g canned kidney beans
  • 400 g canned black beans
  • 250 ml vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 tbsp cornflakes

A hearty bean-based Mexican classic that simmers down into a thick, spicy stew perfect for cold evenings.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 400 g diced tomatoes
  • 400 g canned kidney beans rinsed and drained
  • 400 g canned black beans rinsed and drained
  • 250 ml vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 tbsp cornflakes for thickening

Method

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and saute until soft and translucent, stirring occasionally for about five minutes.

    5 min

  2. Stir in the minced garlic and cook for one minute until fragrant. Add the diced green and red bell peppers.

    2 min

  3. Add the chili powder, cumin, and smoked paprika. Stir for one minute to wake up the spices, then add the diced tomatoes.

    5 min

  4. Pour in the vegetable broth and add the rinsed kidney beans and black beans. Bring to a simmer, then reduce heat to low.

    8 min

  5. Simmer the chili, stirring occasionally, for twelve minutes to allow the flavors to meld and the sauce to thicken slightly.

    12 min

  6. Season with salt and pepper to taste. If too thick, add a splash of water. If too thin, simmer a few minutes longer.

    3 min

Chef's tips

  • Taste before serving and adjust spices, as canned tomatoes can vary in sourness.
  • The chili is even better the next day, as the flavors deepen overnight.
  • Serve with warm cornbread or rice to soak up the sauce.

Swap it

Black beans
Swap for pinto beans or cannellini beans for a lighter texture.
Bell peppers
Add a slice of jalapeno for heat or swap for extra tomatoes for bulk.
Broth
Use tomato juice or water if you run out of vegetable stock.

Chill it with cornbread.