This Vegan Chilli is cooked slowly with smoky spices to build serious depth of flavour. Packed with vegetables, it’s nutritious, protein-rich and deeply satisfying.
Make a large batch of this tasty plant-based Vegan Chilli (or “chili” in the US) so you have leftovers for another day or enough to feed a crowd.
It’s full of flavour and texture, and there are a few time-saving shortcuts included to make the process easier.
Why you’ll love this vegan chilli recipe
⭐️ Simple to make and budget-friendly
⭐️ Ideal for batch cooking
⭐️ Comforting, healthy and satisfying
Top Tips
Best beans for a vegan chilli
I use a mix of borlotti and cannellini beans here, but any canned beans you like will work. I recommend including at least one tin of white beans because they break down and help thicken the sauce.
How to thicken the chilli
Try one or both of the following:
➡️ Mash some of the beans while cooking to add body.
➡️ Add mashed butternut squash for a creamy thickness and natural sweetness.
My quick method is to microwave a whole, unpeeled butternut squash for 15–20 minutes while the spices soften in the pan. Once cooled, scoop and mash it into the chilli. A longer simmer also helps concentrate and thicken the sauce.
Vegan Chilli Ingredients Notes
- Oil – olive oil or sunflower oil work well
- Spices – this recipe uses paprika, sweet smoked paprika, ground cumin, cayenne, ground cinnamon, oregano and chilli flakes for a smoky, layered flavour
- Brown sugar – balances the acidity of the tomatoes
- Garlic – fresh, frozen or jarred are all fine
- Tinned tomatoes – a good-quality can makes a noticeable difference
- Stock – use a vegetable stock; if you need gluten-free keep that in mind when choosing
- Lime – finish with fresh lime juice for brightness
- Salt and pepper – season generously to enhance the flavours
How to make Vegan Chilli
1. Gently sauté the onions and garlic in oil over medium-low heat until they begin to soften, about 5 minutes.
2. Add the brown sugar, paprika, smoked paprika, cumin, cayenne, cinnamon, oregano and chilli flakes, plus plenty of salt and pepper. Reduce the heat, cover the pan slightly ajar and cook gently for 15–20 minutes, stirring regularly.
3. While the onions cook, prick the whole, unpeeled butternut squash all over and microwave on a plate for 15–20 minutes until soft throughout. If you don’t have a microwave, peel, cube and boil or roast the squash until tender.
4. When the squash is cool enough to handle, peel, remove the seeds and mash or finely chop it. Set aside.
5. Add the drained beans, mashed squash, hot vegetable stock and tinned tomatoes to the pan. Stir well to combine.
6. Bring to a simmer, then cook for 45–60 minutes. During cooking, mash roughly half of the beans to thicken and improve texture. The chilli is done when it’s darker in colour, thick and all ingredients are tender.
Leftovers
In the fridge: Keep refrigerated for up to 3 days. Reheat thoroughly before serving or enjoy cold if preferred.
In the freezer: This chilli freezes well. Cool completely before freezing in portions. Fully defrost and reheat before serving.
Oven method
You can finish the chilli in the oven from the simmer stage. Transfer to an ovenproof pot and bake at 180℃ fan / 200℃ / Gas Mark 6 for 1–1.5 hours until the sauce is thick and darker in colour.
Slow cooker method
To use a slow cooker, prepare up to the point of adding beans, squash, stock and tomatoes, then transfer to the slow cooker and cook on LOW for about 8 hours or HIGH for about 4 hours, until the squash and beans are tender and the sauce is thickened.
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FAQs
Yes — use a gluten-free vegetable stock and ensure any sides you serve are gluten-free.
Cooking can take up to around 1.5 hours. The longer simmer develops a richer, deeper flavour.
Serve with potato wedges, jacket potatoes, rice, tortilla chips, wraps, avocado slices or lime wedges — whatever you prefer.
Tell me how it turned out and please rate the recipe using the stars below. I’d also love to see your photos—tag me on Instagram if you share your creation.
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Vegan Chilli {Easy Recipe}
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 (2 cups) Hot 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
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Put the oil, onions and garlic into a large non-stick saucepan or sauté pan and cook over medium-low heat (lid off) for about 5 minutes until starting to soften.
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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 slightly ajar, reduce to low and cook for 15–20 minutes, stirring regularly.
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If the onions begin to stick, add a splash of water. This depends on your pan and heat level — keep the temperature low and patient for best results.
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While the onions cook, prick the whole unpeeled butternut squash and microwave for 15–20 minutes until soft. If you don’t have a microwave, peel and cube the squash, then boil or roast until tender.
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When cool enough to handle, peel, remove the seeds and mash or finely chop the squash.
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After 15–20 minutes the onions should be deep brown and fragrant with no visible white bits.
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Add the drained beans, mashed squash, hot stock and tinned tomatoes. Stir well, cover and increase the heat to medium to bring to a gentle simmer.
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Cook for 45 minutes to 1 hour. Mash about half of the softened beans during cooking to improve texture if you like. Continue until the sauce is thick and the colour has deepened.
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The chilli is ready when it is darker in colour, thick and all ingredients are tender. Finish with lime juice to brighten the flavour.
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Notes
Gluten free: Make sure to use a gluten-free stock if you need the dish to be gluten free.
If you don’t have a microwave: Peel, deseed and cube the raw squash, then boil until soft, drain and mash. You can also add raw cubes to the chilli when adding the tomatoes—just ensure you cook long enough for them to soften.
Oven finish: From the simmer stage, transfer to an ovenproof dish and cook at 180℃ fan / 200℃ / 350°F–400°F / Gas Mark 6 for 1–1.5 hours until thick and darker.
Slow cooker: Prepare to the point of adding beans and tomatoes, then cook on LOW for about 8 hours or HIGH for about 4 hours.
Nutrition
Nutrition information is an approximation and is provided per portion unless otherwise stated.
Additional Info
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