Yep, and that’s coming from me! The guy runs a blog with the word bacon in it 🤣 But for real though this chilli is super hearty and you certainly won’t miss the meat. Follow me…
The BEST Veggie Chilli Recipe
As I was developing this recipe I was conscious of a few things:
Flavour – a chilli, be it vegetarian or not, is the perfect opportunity to pack in flavour. The difference between a good chilli and a great chilli is huge, and a lot of that comes down to flavour. In this recipe we’re using large quantities of spices to bring out the best in the veggies. Consistency – a lot of chilli recipes are served watery, almost verging on a soup. Vegetable chillis tend to fall victim to this the most. This chilli has a nice thick, rich sauce. Hearty – feat not, this recipe is hearty as hell. 3 cans of beans and a sweet potato? You know we love carbs around here!
How to make Veggie Chilli
This is actually a really simple recipe and is conveniently all made in one pot. Just a few things to mention:
Frying most of the veg
We’re going to fry a lot of the veg, not only to cook out the moisture, but also so they can pick up a bit of colour. Caramelizing the veg will add more flavour to the chilli.
Tomato Passata
This is a key ingredient. Tomato passata is essentially pureed strained tomatoes, and has a nice thick texture. Instead of crushed or chopped tomatoes, which have a much more watery texture, tomato passata helps create a thick, rich sauce.
Simmering the sauce
Simmering the sauce is crucial for a few different reasons:
Gives time for the flavours to marry together. Reduces and thickens the sauce. Allows the sweet potato and beans to cook through.
Process shots: fry peppers, onion, carrot and celery (photo 1), fry garlic (photo 2), add passata and veg stock (photo 3), add beans and seasoning (photo 4), mix then simmer (photo 5), stir through coriander/cilantro (photo 6).
Serving Veggie Chilli
The chilli is great by itself, but every chilli deserves a few toppings! Here’s my faves:
Cheddar Sour Cream Tortilla Chips Avocado Jalapeños Coriander/Cilantro Lime Wedges
Process shots: add cheese (photo 1), add sour cream (photo 2), add avocado (photo 3), add jalapeños and coriander/cilantro (photo 4).
What kind of beans to use?
Most kind of canned beans will work. Here I’ve used kidney beans, black beans and borlotti beans. Haricot, butterbean and pinto all work well too.
Can I add meat?
If you’re after chilli recipes with meat check out my Beef Chilli Con Carne, Chili Mac and Slow Cooker Turkey Chili!
How long does vegetable chilli last in the fridge?
Tightly stored in the fridge this will last 3-4days. Reheat on the stove or microwave.
Can you freeze vegetable chilli?
Yep! Just thaw in the fridge before reheating. Alrighty, let’s tuck into the full recipe for this veggie chilli shall we?!
How to make Vegetable Chilli (Full Recipe & Video)
Looking for more ways to pack in your veggies? Check these out:
Ultimate Vegetable Lasagne Roasted Vegetable Soup Cheesy Veggie Pasta Bake
If you loved this Veggie Chilli Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!
