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Vegan Chilli Recipe

Vegan Red Chili

A delicious and easy recipe for red chili, using three types of chili to spice it up!
5 from 46 votes
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Course: Main Course
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Chilli
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 114kcal


  • 300 g Vegan Mince
  • 3 tbsp Olive Oil
  • 1 Onion large, diced
  • 2 Celery stalks, diced
  • 2 Bell Peppers any colour, diced
  • 2-4 Chili peppers (to your taste preference)
  • 1 Mulato Chilli dried
  • 500 ml Vegetable Juice I use V8
  • 1 16oz Tomatoes tinned, chopped
  • 2 16oz Kidney Beans or pinto beans, or a mix, drained
  • 1 tbsp chili powder or to your taste
  • 1 tbsp sugar
  • salt to taste


  • Over medium heat, sweat onions, celery, peppers, and chillies for about 10 minutes.
  • Stir in the vegan mince and cook for about 5 minutes to absorb all the flavours.
  • Stir in chili powder and all the remaining ingredients, cover, and simmer over low heat for at least half an hour.
  • Turn off heat and let stand overnight. Reheat and serve the following day in a bowl with fresh spring onions, fresh coriander and vegan yogurt on top. If you're English, you'll feel compelled to serve this over rice, but it is completely unnecessary.
  • Like all tomato based sauces, this recipe only improves with age. I like it best after about five days, but it's always gone before then.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Serving: 150g | Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 179mg | Potassium: 337mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2429IU | Vitamin C: 77mg | Calcium: 30mg | Iron: 1mg