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Vegan Chili (Vegan/Gluten Free)

This healthy chili is a one pot wonder. Perfect for when you have a big family gathering or friends over. It will leave everyone smiling and satisfied.

Serves: 6-8 people

Prep time: 10 minutes

Cook time: 20 minutes


  • 4 cloves of minced garlic

  • 1 teaspoon of minced ginger

  • ½ a red chili sliced(or 1 full one if you like it spicy)

  • 1 diced brown onion

  • 2 carrots diced

  • 2 zucchinis diced

  • 1 can of kidney beans

  • 1 can of cannellini beans

  • 1 can of chickpeas

  • 2 tins of diced tomato

  • 6 tablespoons of tomato paste

  • 1 ½ tablespoons of ground cumin

  • 1 ½ tablespoons of ground coriander

  • 1 teaspoon of paprika

  • 2 tablespoons of tamari

  • 1 tablespoon of lime juice

  • 1 tablespoon of oil

  • Salt and pepper to season

  • Optional: 200 grams roasted peppers


  1. Dice your onion, carrot, zucchini and mince your garlic.

  2. Drain and rinse your beans.

  3. Heat 1 tablespoon of oil in your pot over medium heat.

  4. Add your onions and cook until translucent, then add your garlic, chili and ginger and cook until fragrant.

  5. Add the carrot and zucchini and cook for a further 5 minutes.

  6. Mix in your tamari, tomato paste, lime juice and spices to the pot.

  7. Pour in your diced tomato and beans, season with salt and pepper and bring your pot to a simmer.

  8. Cover and cook for 15 minutes.

  9. Then uncover and bring to a boil for 5 minutes or until some liquid has evaporated.

  10. Serve your chilli with some rice or corn chips, Enjoy!


  • We added in some left over broccoli. We just mixed it in 5 minutes before serving so it wouldn't over cook.

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