Smoky Veggie Chilli

Smoky Veggie Chilli
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This smoky veggie chilli recipe is delicious and nutritious, and is also cheap and easy to make. As it was created as a vegan version, it’s also completely plant-based. So it’s perfect whether you’re seeking comfort food – or something healthy. Or both!

I love chilli and can never find enough ways to cook or eat it. It’s a go-to for me, as it was for my grandmother, who always made a batch of chilli when members of the extended family were due to visit.

The inspiration for this dish came from a smoky beef chilli recipe I’d already made. I loved the smoky flavour that came from adding a couple of teaspoons of smoked paprika, so I based this smoky vegetarian chilli recipe on similar flavours.

There’s no meatless mince or lentils in this smoky bean chilli. Instead, this is a vegetarian chilli with beans, chickpeas and sweetcorn. Plus some onion, garlic, pepper, passata and spices. If you don’t have chilli powder, just use some cayenne pepper or extra chilli flakes. Soy sauce isn’t necessary, either – it just adds a little depth. There are no rules, as long as you pack in the flavour somehow!

This recipe is ideal for batch cooking, so you can chill or freeze some to enjoy later. Or for when you’re catering for a crowd of course. It’s particularly suitable for serving during autumn or winter, so is perfect for Halloween, bonfire night or New Year. Or even as a Christmas dish to serve one day during the festive season, in-between all those roast dinners and finger buffets.

As with other spicy, savoury dishes like chilli and curry, this smoky chilli benefits from low, slow simmering. If you have time, prep it ahead of time and leave on a really low heat for an hour or two. This way it thickens up, and the flavours develop fully.

Make it mild, and you might even get kids to enjoy this vegetarian bean chilli.

This smoky vegan chilli serves 4 to 6

Smoky Veggie Chilli Ingredients

  • Olive oil, for frying
  • Onion, 1, diced
  • Pepper, 1, de-seeded and diced
  • Passata, 1 carton
  • Chickpeas, 1 tin, drained
  • Red kidney beans, 1 tin, drained
  • Black beans, 1 tin, drained
  • Baked beans, 1 tin, drained
  • Sweetcorn, 1 tin, drained
  • Garlic paste, 1 tsp
  • Chilli flakes, a pinch
  • Chilli powder, 1 tsp
  • Cumin, 1 tsp
  • Smoked paprika, 2 tsp
  • Black pepper, 1 tsp
  • Soy sauce, 1 tbsp
  • Vegetable stock pot or cube, 1

Equipment

How to Make Smoky Veggie Chilli

  • Heat a splash of olive oil in a large saucepan, then add the chopped onion and pepper. Cook over a medium heat, stirring, until they start to fry.
  • Once the pepper and onion are cooking nicely, add all the other ingredients and stir well.
  • Simmer for at least half an hour on a low to medium heat, or longer if possible on low before serving.

Serve this vegetable and bean chilli with basmati rice. You could also add sides of guacamole, sour cream and tortilla chips if you like.

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Note –  This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Filed Under: Chilli, Vegan