My veggie version of chilli con carne (con carne means 'with meat') will have everyone coming back for more — and with a few summery sides it will make a great addition to any barbecue.
My amazing chilli recipe uses a pile of veg including sweet potato, courgette and celery — as well as red kidney beans and chickpeas. Smoky chipotle chillies sit happily alongside dark chocolate to create a rich and warming flavour.
Accompany your vegetarian chilli with some fresh corn, guacamole and yoghurt for a cooling freshness when things get a bit too hot (or leave out the yoghurt for a great vegan chilli recipe). Don't forget, a low meat diet is better for the planet too.
How to make veggie bean chilli with fresh guacamole, coriander yoghurt and corn
Ingredients for vegan chilli (serves 4):
- 1 or 2 dried chipotle chillies – rehydrated
- 2 tbsp cider vinegar
- A little oil for sweating
- 2 red onions – chopped
- 4 cloves garlic – pressed
- 2 celery stalks – chopped
- 1 large courgette – diced
- 1 red pepper – sliced
- 1 sweet potato – half chopped, half coarsely grated
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp cumin
- 2 tins of chopped tomatoes
- 1 tin of red kidney beans – drained and rinsed
- 1 tin of chickpeas – drained and rinsed
- A couple of handfuls of frozen peas and sweetcorn
- 30g good quality dark chocolate – finely chopped
- A handful of fresh coriander stalks – finely chopped
- Salt and pepper to taste
Ingredients for the fresh homemade guacamole:
- 2 ripe avocados
- 2 tsp or so of olive oil
- 3 tbsp fresh coriander leaves – finely chopped
- A few rings of jalapeño peppers if you fancy – finely chopped
- Salt to taste
- Lime juice to taste
Ingredients for the coriander yogurt and corn:
- 2 tbsp fresh coriander leaves – finely chopped
- 250g Greek (style) yoghurt - if you're looking for a completely vegan chilli you can replace this with soy yoghurt
- 4 corn on the cobs
- Butter and salt to serve
How to make your vegetable chilli extravaganza in 12 easy steps:
- Rehydrate the chipotles by cutting them up (I used scissors) and soaking them in the cider vinegar and a teaspoon of water for about half an hour. You can let them rest whilst you busy yourself with vegetable chopping, grating and sweating.
- Sweat the onions in oil over a medium heat for a few minutes until they begin to soften. Add the crushed garlic and continue to sweat.
- Add the chopped celery, courgette, pepper and grated and chopped sweet potato and continue to sweat for ten minutes, stirring occasionally to prevent sticking.
- It’s spice time! Pop in the cinnamon, paprika, cayenne pepper and cumin and let the flavour develop for a couple of minutes. Blitz the chipotles with the cider vinegar, water and a quarter of one of the tins of chopped tomatoes. Add the puree to the chilli pot.
- Add the remaining chopped tomatoes, beans, chickpeas, frozen veg, coriander stalks and chopped chocolate.
- Gently simmer for 20 minutes or so – the main thing to watch out for is whether the sweet potato chunks are cooked.
- Smash the avocados with a little olive oil.
- Add the coriander and jalapeño peppers if you’re using them and mix.
- Add salt and lime juice to taste.
Coriander yoghurt recipe:
- Mix the finely chopped coriander into the yoghurt – easy!
Corn on the cob:
- Boil in water on the hob for about 8 minutes. This may take a little longer if you’re cooking more than 2 cobs at once. Just give them a prick with a fork every so often. When the fork goes in easily, you’re good to go.
- Serve hot with a knob of melting butter and a sprinkle of sea salt.
Start experimenting with a few different ingredients and side dishes!