I have been putting off posting my favourite vegan chilli recipe for a while. I made it on a slow, rainy afternoon a while back. A staple recipe that I have been making and tweaking for a few years, never thinking of it as a glorious, blog worthy recipe. Yet I make it often and enjoy it a little more every time, why wouldn’t I share it with you all? Then the heatwave hit the UK and the last thing we would want to be reading about let alone eating is a chilli, so it sat here in my drafts for a little while. I used to be quite against chilli growing up. As a child I ate meat but I would hate the texture of mince, and chilli was the worst culprit for the texture I so despised. When I moved into my vegetarian years, I thought I would give chilli another chance, but my version of chilli. I kept one ingredient that I always remember my mum adding – cocoa (well I use cacao now). Something about a little bit of chocolate really sets a great chilli apart from a mediocre chilli.
The sunshine and heat have settled down now, and I am looking out to grey clouds and moody skies, so let’s have some comfort food shall we? A big hearty bowl of my favourite vegan chilli.
My Favourite Vegan Chilli
A recipe to keep and share. This favourite vegan chilli has been a work in progress for some time now.
- 1 tsp coconut oil
- 1/2 red onion diced
- 2 cloves garlic diced
- 3 large carrots cut into rounds
- 1 parsnip cut into rounds
- 2 ribs celery chopped
- 1/2 tsp hot chilli powder
- 1 tbsp tomato puree
- 1 handful mini portabello mushrooms sliced
- 1 tin (400g) chopped tomatoes
- 500 ml hot vegan stock
- 1 tin (400g) kidney beans drained and rinsed
- 1 bay leaf
- 1 tbsp raw cacao (or use good quality cocoa)
- 1 tbsp Henderson's Spicy Relish
Preheat oven to 180 C
Get all your ingredients ready
In a heavy bottomed oven proof casserole pan, melt the coconut oil, add the onions and sweat for 5 minutes.
Add the diced garlic and carrots and cook for 5 more minutes. Stirring often.
Add the rest of the veg, tomatoe puree, tinned tomatoes, stock, kidney beans and give everything a good stir. Bring to the boil and cook for 5 minutes.
Add the bay leaf, cacao powder and Henderson's, stir well.
Place the casserole dish in the oven and cook for one hour, stirring after 30 minutes.
Remove from the oven.
Scoop into bowls and enjoy with quinoa / bread / as you like!
Henderson's relish is a Yorkshire brand found in the UK. If you can't find it in your local store, don't panic, a dash of vegan Tamari / soy sauce will do the trick.