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We crave this vegan chilli dish and there always has to be a stash in the freezer. Our chilli is packed full of reassuring spices that seem to settle our mind and our stomachs. Eat a bowlful on its own, have chilli with rice or a jacket potato, fresh coriander and coconut yoghurt, our guacamole recipe,  layer into nachos with fresh salsa and dairy-free cheese or cheese of your choice and fold into a soft wrap with more guacamole and everything else you love.

This is our go-to vegan chilli that all your meat-loving friends will take second portions of and be happily surprised at the depth of flavour.

Don’t be put off by the number of ingredients! Once the chopping is done it’s a stir occasionally and simmer low and for as long as you have time.

vegan chilli


Serves 6


300g mushrooms -finely sliced and diced

1 tablespoon rapeseed oil

1 red onion – finely diced

2 sticks of celery – finely diced

1 sweet red pepper – sliced

3 garlic cloves -crushed

1 fresh chilli (optional)

1 teaspoon ground cinnamon

1 heaped teaspoon ground cumin

1 heaped teaspoon ground coriander

1 heaped teaspoon sweet smoked paprika

2 heaped tablespoon tomato puree

1 tablespoon vegan Worcester sauce

1 tablespoon miso paste

350ml boiled water/or 1 tin full

1 tablespoon balsamic vinegar

2 x 400g chopped tomatoes

1 x 400g tin black beans

1 x 400g tin kidney beans

1 x 400g tin chickpeas

1 teaspoon mustard powder

¼ teaspoon salt

¼ teaspoon black pepper

To serve

Bunch fresh coriander

Coconut yoghurt

1 fresh chilli



Pour a little oil into a large deep heavy-bottomed pan (with a lid). Once the oil is hot add the onion and celery and gently simmer until the onion starts to soften. Then add the garlic and peppers and continue to cook for a few minutes before adding the pepper. Stir.

Add the cumin, cinnamon, coriander, paprika and tomato puree and stir until the spices release a strong aroma.

Now add fine but roughly chopped mushrooms and then the tinned tomatoes and stir. Drain and rinse the black beans, kidney beans and chickpeas, add them to the pan and stir. Fill one of the empty tins with water and pour this into the pan. Add the miso paste, mustard powder, balsamic vinegar and season with a good pinch of salt and pepper and stir thoroughly.

Bring to a boil, then turn down to a simmer and with the lid slightly ajar simmer for about an hour, stirring every now and then to stop it catching.

To serve

We eat this chilli in so many different ways but really just divide the chilli into bowls with servings of rice, fresh coriander leaves, slices of fresh chilli and a dollop of coconut yoghurt.

Store in an airtight container in the fridge for up to 3 days or freeze. We find the flavours improve with freezing.