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Vegan Red Chili

Vegan Chilli Recipe
A delicious and easy recipe for red chili, using three types of chili to spice it up!
Freya 6 people
5 from 47 votes
Prep 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Equipment

  • Large Saucepan

Ingredients

  • 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

Instructions

  • 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.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.