Yummy Vegan Chilli


This one pot vegan chilli is perfect to have with rice, salad or over a jacket potato. Or, in a bowl as a meal on its own! It works well as a one-pot batch cook and will make 6 portions for freezing.

Course Main Course
Cuisine Mexican
Keyword chilli, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Calories 150 kcal


  • 1 large white onion finely diced
  • 2 cloves garlic finely chopped
  • 1 large carrot grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1-2 red fresh chillis or teaspoons of lazy chilli adjust to your preferred spiciness
  • 1 tin mixed beans (I use Tesco's mixed bean - cannellini, adzuki and pinto)
  • 1 punnet mushrooms chopped into small chunks
  • 1 tin chopped tomatoes
  • 1 handful fresh coriander leaves and stalks roughly chopped
  • 1 teaspoon sugar
  • 1 tbsp olive oil


  1. Heat a large pan containing the olive oil over medium heat and then slowly saute the onions until they are see-through. Then add the chilli, garlic and grated carrot and saute for an additional 5 minutes. Stir through the spices.

  2. Then, add the mixed beans, chopped tomatoes, sugar, mushrooms and fresh coriander and cover the pan with a lid. Reduce the heat to low and allow to simmer for 20 minutes.

Recipe Notes

5.4g protein

6g fibre

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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