This has got to be one of the simplest vegan chili dishes you could ever make. The ingredients, as with most of our dishes, are interchangeable and you should find that the majority are all staple ingredients you would normally have in the kitchen.
This is my Spanish version, in other words this the version that I make for my family when at home in the Canaries. What is the difference I hear you ask, well actually it’s that I don’t put any chili!!! That’s right I guess I shouldn’t call it a chili really, but you see my family, most Canarians and in fact most Spanish don’t like spicy food.
I personally love things spicy but when at home I make my Spanish version which is Chili free. I have served this dish with roasted sweet potato, brown rice and avacado. So let’s have a look at how easy it is to make my simple vegan chili.
Simple Spanish Vegan Chili
A super simple flexible vegan chili
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1 large carrot finely chopped
- 1 large red bell pepper finely chopped
- 2 sticks celery finely chopped
- 1 small courgette finely chopped
- 2 cloves garlic
- 1 can tinned peeled tomatoes
- Large handful of finely chopped mushrooms
- 1 400g jar red kidney beans
- 5 or 6 sundried tomatoes (these are the secret!)
- 1 teaspoon cumin
- 2 teaspoons paprika
- A couple of bay leaves
- Step 1 Heat the oil in a large pan over a medium heat and add the onions carrots and garlic and cook until softening, about 5 minutes.
- Step 2 Add the pepper, celery and courgette and cook for another 5-6 minutes or until tender.
- Step 3 Stir in the mushrooms and cook for a further 2 or 3 minutes and then increase the heat to high and add the tomatoes and kidney beans stirring them in well and bring to a boil.
- Step 4 Add the cumin, paprika, bay leaves and sun dried tomatoes. Reduce heat to low/medium and simmer for around 15-20 minutes stirring occasionally, serve and enjoy.
Tips and options for your simple vegan chili.
Of course the first thing you can do is add chili. I would normally add at least a tablespoon of dried chili powder or better still some fresh chilies if they are available. The quantity will of course depend on how spicy you like your food but I would add the chili with the peppers and celery.
The vegetables are of course interchangeable, I added courgette in this instance as I had one that needed using. A green pepper can be changed for the red pepper and in fact I have made the same recipe but with black beans instead of kidney beans.
As always we encourage you to experiment and use ingredients that are available. With this dish though our top tip is to add the sundried tomatoes, they enrich the flavour so much and always result in positive comments.
As always have fun and enjoy, and let us know if you have made a simple vegan chili of your own.