Spicy Vegan Chilli

Spicy Vegan Chilli

This spicy vegan chilli recipe is basically just chilli con carne without the beef! It’s a simple one-pot dish that can be enjoyed on top of steaming jasmine rice or with a baked potato. You can make a complete and satisfying meal within 40 minutes.

How to make this spicy vegan chilli:

To make this spicy vegan chilli, you’ll need red kidney beans, chopped tomatoes and chilli as the main ingredients. Depending on how spicy you like your food, you can add either some chopped chilli or just some chilli flakes. Other ingredients include olive oil, garlic, onions, paprika, sugar and salt and pepper. To garnish the chilli, you could use lime, spring onions or coriander.

To go with the chilli, you can use either a baked potato or a bowl of rice. I like to use jasmine rice, but you can use any type of rice as an alternative. You could also add finely diced carrots, peppers and celery to the chilli. 

If you want to make this dish into chilli con carne, you could add 150g minced beef to the ingredients. If you do decide to add the beef, this chilli can then serve up to four people. If you are not vegan, extra ingredients you could add includes an oxo cube and some grated cheese.

ingredients needed to make this spicy vegan chilli
Ingredients you need to make this spicy vegan chilli

Why you should try this dish:

Spicy vegan chilli is a simple, easy to cook meal. With the basic ingredients being only chopped tomatoes and red kidney beans, I find this recipe so easy to make whenever I’m short of ideas. You can add whatever other vegetables you have lying around. 

What to serve with vegan chilli:

Spicy vegan chilli is great on top of steamed jasmine rice. Alternatively, you can serve it with a baked potato. It’s quite versatile so you could also dip some plain bread or garlic bread in the chilli.

Is vegan chilli healthy?

Yes, because of the red kidney beans and lack of meat, this spicy vegan chilli is healthy and full of protein.

Is vegan/vegetarian chilli keto/low carb/gluten free?

Most types of beans including red kidney beans, black beans, and pinto beans should be avoided on a standard ketogenic diet due to their high carbohydrate content. However, spicy vegan chilli is gluten free and the kidney beans are high in protein and fibre.

Can you freeze chilli?

This chilli recipe can be easily frozen – perfect if you’re looking for chilli meal prep ideas! You can freeze the chilli in an airtight food container for 4 months so batch cooking this dish can be handy to save you some time during the week! To reheat the vegan chilli, defrost it in the fridge for 15-24 hours before heating it in a saucepan. 

Hints and Tips:

  • Add other vegetables that you already have available in your fridge, such as carrots, peppers or celery.

  • Depending on how spicy you like your food, add as much or as little chilli flakes/cut up chilli as you wish.

  • To make this dish non vegan, you could add 150g minced meat or an oxo cube to give it even more flavour. You could also top the chilli with grated cheese.

  • Depending on how sticky or dry you like your rice, you can add more or less water to the rice cooker/saucepan. 

Looking for more Vegan recipes? Try these:

Spicy Vegan Chilli

Recipe by YvonneCuisine: MexicanDifficulty: Easy


Prep time


Cooking time


Total time



Simple, yet delicious all-in-one spicy vegan chilli recipe!


  • 3 tbsp olive oil

  • 2 cloves minced garlic

  • 1 large red/brown onion

  • 2 tsp chilli flakes

  • 1 tsp paprika

  • 1-2 tsp sugar

  • salt and pepper

  • 1 tin chopped tomatoes

  • 1 tin red kidney beans

  • jasmine rice

  • (optional) lime wedges, spring onion, (and coriander) to garnish


  • Rice
  • To make the rice, add 1 cup of rice to 1.5 cups of water into a rice cooker or saucepan. If you use a saucepan, let the rice cook at medium heat for around 15 minutes or until all the water is absorbed by the rice. Keep stirring the rice to avoid it sticking to the saucepan.
  • Vegan Chilli
  • Finely chop the garlic and slice the onions.
  • Heat the olive oil and sauté the garlic and onions in a pot.
  • Add the chilli powder/sliced chillies and paprika to the pot and mix thoroughly.
  • Drain the kidney beans before adding them to the pot.
  • Add the can of tomatoes and sugar before mixing thoroughly.
  • Let this simmer for 20 minutes.
  • (optional) Add some salt and pepper.
  • Once cooked, serve the spicy vegan chilli with the cooked jasmine rice.
  • (optional) garnish the chilli with lime, spring onions, and/or coriander. Enjoy 🙂

No Comments

Leave a Comment