Easy Chunky Vegan Chilli

I’ve yet to meet anyone who doesn’t like chilli. It is a super easy, tasty and nutritious meal that is quick to throw together. Everyone probably has a way they like to make theirs – as you’d expect I love to throw a bunch of random veg in mine and I also like to try out different proteins each time. You can use lentils, a bunch of different beans, not to mention there is an abundance of vegan mince out there now, too! For this recipe I’m going to be trying out the Moodley Manor vegan mince as they are now available in Tesco in Ireland (making me MUCH less jealous of everyone in the UK with access to allllll the vegan mock meats in Sainsburys! This serves 8 and takes 30-40 mins to make depending on whether or not you’re using mock meat or lentils. I’m not totalling up the price as I am using mock meat and the wholefood version will undoubtedly be cheaper – no matter what mock meat you choose. It is more expensive than using lentils but it has a very authentic result so it’s up to you what you want to do!

You Will Need:

  • 1 pack vegan mince (The Moodley Manor mince is GREAT for chilli)
  • 3 small red onions, diced
  • 1 bulb of garlic, minced (or if you’re not a garlic fiend, half would do)
  • 1 punnet of chestnut mushrooms, sliced
  • 3 handfuls spinach
  • 1 pepper of choice, roughly chopped – I like mine chunky in a chilli
  • 3 birds eye chillies, deseeded and minced
  • 3 carrots, diced small
  • 2 cups sweetcorn
  • 1 can kidney beans, drained and rinsed
  • 1/4 cup tamari
  • 2 tbsp Worcester sauce (vegan of course)
  • 1 stock pot (or dry stock equivalent)
  • 3 cups water
  • 2 tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp tomato ketchup
  • 1 tsp cumin
  • 2 tbsp paprika (I only had hot)
  • 2 tbsp cayenne pepper
  • salt and pepper
  • OPTIONAL (only because I couldn’t get any!) 3 stalks celery, diced

How to Make it:

Water-fry the onion, garlic, chillies and carrot (and celery) in 1 cup of water until the onion is translucent and the water evaporated. Next, mix in the spices and the tomato puree and combine well. Crumble in the vegan mince (if using lentils leave them out for now) and return to a medium-high heat until heated through, then add the tamari and Worcester sauce.

Once that had reduced down slightly, add in the mushrooms, the stock pot and the remaining 2 cups of water, mix well and simmer until the mushrooms begin to soften.

Finally add in the remainder of the veg and the kidney beans – if you’re using lentils add them here. Return to the heat and simmer for 10 minutes. Season to taste with salt and pepper.

Chilli is such a warming winter dish and so versatile! You can serve it plain with rice, in tacos, in a burrito, with avocado, nutritional yeast… and it keeps so well in the freezer so is ideal for meal prep! It is also an amazing dish for a group meal as it’s made in one pot, and that one pot can be plonked in the middle of the table for everyone to help themselves!

However you serve your chilli I know you and whoever you serve it to will enjoy it as much as I did!

Let me know if you try this recipe by commenting down below and tagging me on Instagram! If you have any suggestions on ways you improved this recipe or your own little additions, please share! I have recently set up a Facebook page for the blog as another way to connect with you all. Also feel free to share/pin this recipe on Pinterest!

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