Easy chilli is one of our favourite week night teas & seems a perfect recipe to share in veganuary. It’s a classic for a reason: choc-a-block full of vegetables and proteins; cooked in half an hour end to end; and we get more than one meal out of a pan. It’s a definite week night staple in our house, and one my husband cooks better than I do.
We vary the beans in this chilli, sometimes using black eye beans, adzuki beans, lentils, or borlotti beans. We also sometimes make it with peppers rather than courgettes.
We eat this chilli with most carbs: in wholemeal wraps; with plain wholemeal rice; chips; wedges; jacket potatoes; or if we are cutting corners, with microwave Mexican style rice. If we are adding accessories, we like to perk it up with Violife epic mature, nutritional yeast, fresh lettuce leaves, salsa, and Oatly Oat Fraiche.
If nutrition information is your thing, I’ve included an approximation of this at the bottom of the page. If this is not for you, skip over this bit.
- 1 onion
- 1 tin kidney beans
- ½ cup Textured Vegetable Protein (TVP) approx 50g
- 1 courgette
- 30 ml rapeseed oil approx 2 good glugs
- 400 g chopped tomatoes
- 1 tbsp chilli powder
- 1 tbsp paprika
- 1 tbsp marigold vegan bouillon powder
- 1 pinch salt and pepper to taste
- Chop the onion finely
- Sauté the onion with the chilli spices paprika and oil in a heavy bottomed pan, until the onion is translucent
- Chop the courgette finely and add to the pan
- Add a pinch of salt, a couple of grinds of black pepper, and the stock to the pan. It is worth seasoning with enthusiasm as TVP has very little flavour of its own
- Add the tvp, stock powder, and tin of tomatoes to the pan
- Leave the chilli to simmer for approx 15m with a lid on, until the TVP is soft and the tomatoes are disintegrating. Add a splash of water if the mixture becomes too thick and feels like it is sticking to the bottom of the pan
- Drain and rinse the kidney beans, and add these to the pan
- Bring the chilli to the boil and cook for for 5 minutes
- Serve immediately, or cool quickly. The chilli will keep in the fridge for approximately 5 days.
Information given for the whole recipe / per serving
- Energy: 834kcal / 208kcal
- Carbohydrates: 63.6g / 15.9g
- Protein: 51.5g / 12.9g
- Fat: 31.2g / 7.8g
Can I freeze this chilli?
Yes. This chilli freezes and thaws very well. We freeze individual servings, wrapped in tubs. You could also freeze the whole dish. I recommend defrosting slowly in the fridge.
Can I make this recipe ahead?
Yes. We often chop or make this dish the day before we want to eat it, and leave it in the fridge. Alternatively, you can chop the vegetables ahead of time, and store them in the fridge.
I don’t have the ingredients. What can I swap or substitute?
Onion: swap for two cloves of garlic
Courgette: swap for one pepper, or two medium carrots
Textured Vegetable Protein (TVP): swap for additional 1 cup dried/ 1 tin of beans or lentils