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Serves:  3-4

Preparation time: 10 minutes

Cooking time: 30 – 40 minutes


  • 1 and a half white onion finely sliced
  • 2 cloves of garlic finely sliced
  • 1 tablespoon olive oil
  • A hand full of cherry tomatoes
  • 1 cup of water
  • 1 carton or tin of chopped tomatoes
  • 1 tablespoon of tomato puree
  • 2 teaspoons of paprika
  • 1 teaspoon of crushed chilli
  • 1 teaspoon of cumin
  • 1 teaspoon of mixed herbs
  • Splash of balsamic vinegar
  • 1 teaspoon of black pepper
  • Salt to taste
  • 1-2 teaspoon of sugar or sweetener
  • Kidney beans
  • Butter beans or white beans
  • Sweetcorn
  • Baked beans, if you want a milder chilli


  • Firstly, heat a pan up with the olive oil and add the onions, stirring until they turn translucent, then add garlic and stir for a further two to three minutes
  • Next, add the spices, salt and pepper and chilli seeds, mixing and adding some water (1/2 cup) so that the onions spices and garlic do not burn or stick to the bottom of the pan
  • Then, add the cherry tomatoes and tomato puree with the rest of water and mix well, next add the rest of the ingredients and mix
  • Next, bring the chilli to a boil, when it reaches a boil bring down to a simmer and allow to simmer for about 30-40 mins (I like to leave it for 40ish so the flavours marry well)
  • Then pop the cherry tomatoes – my favourite bit
  • Serve with rice, or potatoes or pasta – my weird personal favourite!

Three bowls of delicious vegan chilli

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