Mexican, Vegan Chilli Vegan Chilli

Vegan Chilli

This vegan chilli con carne is perfect for a healthy, meat-free meal. If you’re a meat-eater, the roasted butternut squash and smoky flavour from the Gran Luchito Chipotle Paste means that you won’t miss the taste of meat whatsoever in this vegan dish, we promise. For some other amazing Vegan recipes make sure you also try our vegan pulled pork, our chipotle vegan pie or our vegan tacos. Try serving this vegan chilli chicken carne with a side of our Gran Luchito Chipotle Refried Beans.
Serves 6
Prep 20MINS
Cook 50MINS
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Ingredients

Vegan Chilli:

  • 1 butternut squash, peeled and diced into 1 inch cubes
  • 1 large onion, roughly chopped
  • 5 garlic cloves, whole with skin
  • 2 peppers, roughly chopped
  • 4 sprigs of thyme
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 x 400g / 14 oz cans chopped tomatoes
  • 400g / 14 oz can chickpeas
  • 400g / 14 oz can kidney beans
  • 100ml / 3 ½ fl. oz vegetable stock
  • 2 teaspoons Gran Luchito Chipotle Paste
  • 1 bunch of coriander, stalks and leaves chopped separately

To Serve:

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KCAL: 79
FAT: 2.4g
Saturates: 0.4g
Carbs: 10.9g
Sugars: 3g
Fibre: 2.7g
Protein: 2.9g
Salt: 0.33g

Nutrition: PER SERVING

Method
  1. Preheat the oven to 180°C / 350°F / Gas 4.
  2. Place the squash in a roasting pan with the onion, garlic, peppers, thyme and oregano. Drizzle with the olive oil on top and season with salt and pepper. Bake in the oven for 25 minutes until cooked through and the squash begins to blacken on its edges.
  3. Once ready, remove the tray from the oven, then discard the thyme stalks and squeeze out the garlic flesh (discarding skins). Mash the garlic with your knife into a paste and mix with the rest of the roasted veggies.
  4. Meanwhile, in a large saucepan mix the tomatoes, chickpeas, kidney beans, vegetable stock, Chipotle Paste and coriander stalks. Cover with a lid and simmer for 30 minutes over low heat, then season with salt and pepper.
  5. Now is a good time to prepare the rice and guacamole.
  6. After 30 minutes, add the roasted vegetables to the sauce and stir. Keep warm until ready to serve.
  7. Just before serving, stir through the coriander leaves and serve with a side of white rice. Top with a bit of guacamole and Fire Roasted Serranos. 

For more vegan recipe inspiration, check out all of our Mexican Vegan Recipes.

What you’ll need

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FAQ'S

Can I make vegan chili in a slow cooker?
Yes, you can make vegan chilli in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the flavours meld together and the vegetables and beans are tender.
What toppings can I add to vegan chilli?
Some popular toppings for vegan chilli include diced avocado, vegan sour cream or yogurt, chopped coriander, green onions, vegan cheese shreds, or tortilla chips. These toppings add extra flavour, creaminess, and texture to the dish.
Is vegan chilli healthy?
Vegan chilli can be a healthy dish as it is packed with plant-based ingredients like beans, vegetables, and spices. It is typically low in fat and cholesterol and high in fibre, protein, and various nutrients. However, the overall healthiness of the chilli can depend on the ingredients and seasonings used.