• Lottie Williams

Delicious Vegan Chilli

This is my take on chilli-non-carne - i.e. chilli that's safe for veggies and vegans to eat. It's high in fibre and the beans and chickpeas provide the protein. The astute among you will notice that this recipe is missing the more traditional kidney beans, that's because I don't like them! But you could substitute either the black beans or the chickpeas with kidney beans if you're mad for them.

This can be prepared on the stove or in a slow cooker

Serves 4 (leftovers will keep for 2-3 days in the fridge)


1 medium onion, diced

1 tbsp olive oil

2 cloves of garlic, crushed

1 tbsp tomato puree

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp smoked paprika (you can leave this out if you don't have it)

1 tin of chickpeas

1 tin of black beans

1 tin of chopped tomatoes

1 tbsp balsamic vinegar

Splash of red wine (if you have it)


1. Heat the olive oil in a medium oven-safe casserole pan over a low heat and fry the chopped onion for 10 mins. While the onion is cooking, empty the beans and chickpeas into a sieve and rinse well under a running tap

2. Add the crushed garlic to the pan and fry for another couple of minutes

3. Stove method: Add the rest of the ingredients (yep all of them!) and 1/2 a cup of water. Cover and cook over a low heat, the longer the better! 30 minutes is great, but 1-2+ hours is better. You may need to add a little extra water as it's cooking

Slow cooker method: transfer the cooked onions and garlic into the slow cooker and add the rest of the ingredients. Set to medium heat and cook for 4 hours

4. Serve! I like to serve this with brown rice, greek yoghurt and home-made guacamole