Spicy vegan 5 Bean Chilli

Updated: Jun 1

If you fancy a spicy dinner or lunch that is packed with so much goodness, this vegan chilli recipe is for you! I served it with a fresh wedge of lime, homemade salsa and guacamole. It also goes perfect with vegan sour cream and pickled pink onions.

If you have any of this delicious vegan chilli left, it freezes really well or tastes even better the next day. You could also try it in a tortilla wrap with leftover rice, guacamole and salsa, burrito style!

Total Prep and Cooking Time: 35 minutes

Equipment Needed: Hob and oven

Serves: 3-4

Freezable: Yes


For the Chilli:

  • 1 medium red onion

  • 1 tbsp of olive oil

  • 2 garlic cloves, pressed

  • 1 carrot

  • 1 celery stick

  • 1 x 400g can of mixed beans (or any other type of beans you fancy)

  • 1 red bell pepper (optional)

  • 400g can of good quality chopped tomatoes

  • 200ml of water

  • 1 vegetable stock cube

  • 1.5 tsp of chilli powder

  • 1/2 tsp of crushed chillis/chilli flakes

  • 1/2 tsp of cumin

  • 1/2 tsp of paprika

  • 1/2 tsp smoked paprika

  • 1/2 tsp oregano

  • 1 tsp of salt

  • 1/2 tsp of pepper

To Serve:


1. Chop up your onion and red pepper, add to a pan with your oil and cook on a low to medium heat. While they're cooking, thinly slice your carrot and celery and add to the pan. Once your veggies have softened (around 5 minutes) add your chopped or pressed garlic. Cook for around 30 seconds and then add the cumin, paprika, smoked paprika, chilli flakes and chilli powder - cook for a further 30 seconds to a minute.

2. The, add your chopped tomatoes and water to the pan - raise the heat to bring the sauce to a boil, once it begins to bubble, reduce the heat again to a light simmer.

3. Drain and rinse your mixed beans and add them to the pan along with the oregano, salt and pepper. Cook for around 20 to 25 minutes, stirring occasionally. In the meantime, you can begin to cook your rice according to the packet instructions.

4. Serve your chilli with your rice and add more salt and pepper to taste. Garnish with fresh coriander and a wedge of lime. Enjoy!

If you made this, I would love to hear from you! Comment below or get in touch on Instagram.

Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.