Vegan Chilli {Easy Recipe}

A big pan of Vegan Chilli with spring onions on top, ready to serve.

5 from 1 vote

Vegan Chilli {Easy Recipe}

This rich and smoky Vegan Chilli is packed with flavour, nutrition and protein. It’s also super comforting and satisfying. Make a big batch and store for another day.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

1 tbsp Olive oil
2 Onions Peeled and finely chopped
6 Garlic cloves Peeled and crushed
3 tbsp Brown sugar
1 tbsp Paprika
1 tbsp Sweet smoked paprika
1 tbsp Ground cumin
1/2 tsp Cayenne
1 tsp Ground cinnamon
1 tsp Dried oregano
1/2 tsp Chilli flakes
500 ml Vegetable stock
400 g Borlotti beans Drained and rinsed
400 g Cannellini beans Drained and rinsed
700 g Butternut squash Whole
800 g Tinned tomatoes
Salt and freshly ground black pepper
2 Limes

Instructions

Put the oil, onions and garlic into a large non-stick saucepan or saute pan and cook over a medium low heat (with the lid off) for 5 minutes until just starting to soften.
Add the brown sugar, paprika, smoked paprika, cumin, cayenne, cinnamon, oregano and chilli flakes along with plenty of salt and pepper. Put the lid on the pan ajar, reduce the temperature to low and cook for 15-20 minutes, stirring regularly.
As the onions cook, you will almost certainly need to add a splash of water if they start to stick a little (from the tap is fine). This will depend on what type of pan you’re using (and also if you’ve put the heat up too high as you’re impatient like me!)
While the onions are cooking, prick your whole, unpeeled butternut squash all over with a knife. Pop it onto a plate and put it into the microwave for 15-20 minutes until soft throughout. (If you don’t have a microwave, see notes below.)
Remove from the microwave and when it is cool enough to handle, peel, remove the seeds and mash or chop finely.
After 15-20 minutes the onions should be deep brown and fragrant. You shouldn’t be able to see any white onion parts left, they should all be soft.
Add the beans along with the mashed squash and the tinned tomatoes. Give everything a good stir. Put the lid on and put the heat up to medium.
Cook for 45 minutes-1 hour. As the chilli cooks, I like to use a masher to mash about half of the softened beans. I find this improves the texture of the finished dish. It’s personal preference if you prefer not to though.
The chilli is ready when it is darker in colour and everything is soft and thick.

Notes

Beans: You can add whichever beans you prefer in this recipe, but I always go for ones in a tin that simply need rinsing and are ready to go

Gluten free: You can make this a gluten free chilli by making sure you use gluten free stock. And obviously whatever you decide to serve it with

If you don’t have a microwave: Instead, peel, deseed and cube the raw squash. Then either boil until soft, drain and mash the squash and add as above. You can also just add the raw cubes of squash in cubes to the chilli to cook when you add the tomatoes etc. Obviously make sure you cook the chilli for long enough to soften the butternut squash thoroughly if you use this method

To oven cook: You can also cook this chilli in the oven from step 8 in the recipe. Cook it at 180℃ fan/200℃/Gas Mark 6 for 1 hour-1.5 hours until thick and darker in colour

To slow cooker: Prepare up to step 8 in the recipe and and cook on HIGH for 8 hours or LOW for 4 hours

Nutrition