Vegan Chilli

Chilli is an easy vegan staple. Chop it up, cook it in a single pot, done. Serve it on rice, couscous or quinoa, wrap it up in a tortilla or eat on its own.

Preparation Time:
Cooking Time:
Yield: 4 servings


  • 40mL sunflower oil (~36.4g)
  • 2 yellow onion (~350g)
  • 1 red chilli pepper (~15g)
  • 1 pinch ground black pepper (~0.25g)
  • 2 cloves garlic (~12g)
  • 1 sweet potato (~130g)
  • 100g brown lentils
  • 300mL water (~300g)
  • 2tbsp tomato purée (double concentrated) (~30g)
  • 2tsp paprika (~5g)
  • 2tsp ground cumin (~4g)
  • ¼tsp mixed herbs (~0.5g)
  • 240g kidney beans, canned, drained
  • 240g canned Borlotti beans
  • 3tsp lemon juice (~15.5g)
  • 3g salt


  1. Dice the onions, garlic and chilli pepper and fry for 5 minutes to develop the flavour.
  2. Chop the sweet potato up into 1½cm/½" pieces
  3. Add the sweet potato, lentils, water and tomato purée, bring to the boil and cover.
  4. Cook on a low heat for 30 minutes
  5. Add the paprika, cumin, herbs, beans, lemon juice and salt
  6. Cook for a further 20 minutes.

If you find that you've made the chilli too hot for your tastes, puréed spinach can be added to make it taste cooler and creamier.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (370g)
Energy 430kJ 1594kJ
Energy 102kcal 381kcal
Fat 2.9g 10.8g
  of which saturates 0.36g 1.3g
Carbohydrates 14g 51.8g
  of which sugars 2.8g 10.2g
Fibre 3.1g 11.4g
Protein 4.5g 16.8g
Sodium 87.4mg 323mg
  as salt 0.22g 0.82g
Fruit/veg portions 0.5 1.8

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.