Vegetable Chilli

This hearty vegan chilli is cooked in one big pot, so it can be thrown together easily and with minimal fuss; perfect for feeding a crowd.

Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day
Tasty vegan food inspired by Rachel's Caribbean, West African and British roots.
With bold, mouthwatering recipes, fresh twists on old favourites, and delicious bakes.
Full of clever tips and hacks to help you create exciting, flavourful vegan dishes.


An absolute staple in my kitchen! This super-hearty, simple chilli is a saviour when I want to make something nutritious and filling without too much fuss – just throw it all in one large pot! A definite go-to recipe for guests too as it always goes down well.

Serves 6-8


1 tbsp vegetable oil
1 red onion, diced
1 red pepper, deseeded and diced
4 garlic cloves, finely chopped
1–2 tsp chilli powder (to taste)
1 tsp ground coriander
1 tbsp paprika
1 tbsp ground cumin
2 × 400g tins chopped tomatoes
1 × 400g tin green lentils, drained and rinsed
1 × 400g tin red kidney beans, drained and rinsed
1 × 400g tin black beans, drained and rinsed
1 × 340g tin sweetcorn, drained and rinsed
500ml vegetable stock
3 tbsp tomato purée
1 tbsp maple syrup
1 cinnamon stick
salt and black pepper
To serve:
380g brown rice
A handful fresh coriander, roughly chopped
2 avocados, sliced
vegan crème fraîche


Heat the vegetable oil in a large, heavy-based saucepan or shallow frying pan. Add the onion and red pepper and sauté over a medium heat for 6–7 minutes until softened and beginning to brown. Add the garlic and ground spices and sauté for 5 minutes. Stir frequently and add 1–2 tablespoons of water to the mixture if the spices begin to stick to the pan.

Pour in the tinned tomatoes, lentils, beans and sweetcorn, then add the vegetable stock. Add the tomato purée, maple syrup and cinnamon stick and mix in well, seasoning with salt and pepper.

Cover the pan with a lid and bring to the boil, then reduce the heat and simmer over a medium heat for 20 minutes. Remove the lid and simmer for another 10 minutes until thickened.

Meanwhile, cook the rice. Thoroughly rinse under the cold tap until the water runs clear, to remove any excess starch, then place in a saucepan with double the quantity of water and a good pinch of salt. Stir the rice in the water and bring to the boil, then cover the pan with a lid, reduce the heat to low and simmer for 30 minutes, or until the rice is tender and the water has been absorbed. Remove the pan from the heat and leave to stand, still covered with the lid, for 5 minutes, then remove the lid and fluff up the grains of rice with a fork.

Serve the chilli with the rice and garnish with the coriander, avocado and a dollop of vegan crème fraîche.

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