El Mex Ultimate Vegan Veg Chilli Recipe

If you're celebrating Veganuary but your New Year's Resolution is to cook more, try this...

A delicious, comforting, and easy-to-make vegetable chilli packed with flavour and perfect for any occasion. This vegan veg chilli recipe is, gluten-free, and customisable with your favourite vegetables!

Ingredients

(Serves 4-6)

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 medium courgette, chopped

• 1 small tin sweet corn

• 1 large carrot, chopped

• 1 (400g) tin chopped tomatoes

• 1 (400g) tin kidney beans, drained and rinsed

• 1 (400g) tin black beans, drained and rinsed

• 2 tablespoons tomato paste

• 1 tablespoon chilli powder (adjust to taste)

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• Salt and black pepper to taste (optional)

• Juice of 1 lime (optional)

• Fresh coriander to garnish

• 500ml vegetable stock

Instructions

1. Heat the Oil: In a large pot, heat the olive oil over medium heat.

2. Sauté the Vegetables: Add the onion, garlic, and carrot. Sauté for 3-4 minutes until softened and fragrant.

3. Add the Bell Peppers and Courgette: Stir in the red and green bell peppers and courgette. Cook for another 5 minutes, stirring occasionally.

4. Combine the Spices and Tomato Paste: Push the vegetables to the side of the pot and add the tomato paste, chilli powder, cumin, smoked paprika, and coriander. Toast the spices for 1-2 minutes, stirring frequently, to release their flavours.

5. Add the Beans and Tomatoes: Pour in the chopped tomatoes, kidney beans, and black beans. Stir well to combine.

6. Pour in the Stock: Add the vegetable stock and bring the chilli to a boil. Reduce the heat to low, cover, and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking.

7. Stir in the Corn: Add the sweetcorn during the last 5 minutes of cooking.

8. Season and Finish: Taste the chilli and adjust the salt, pepper, or spices if needed. Stir in lime juice if desired for a fresh, zesty finish.

9. Serve and Garnish: Serve the chilli hot, garnished with fresh coriander. Pair it with crusty bread, rice, or tortilla chips for a satisfying meal.

Tips for Customisation

• Add heat with diced jalapeños or red chilli flakes.

• Use other beans like pinto or chickpeas for variety.

• Add chopped spinach or kale in the last few minutes for extra greens.