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Vegan Chilli Recipe


  • 1tbsp vegetable oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 carrots, finely diced
  • 1 red pepper, deseeded and diced
  • 1-2tsp chilli powder (hot or mild, depending on your preference)
  • 2tsp paprika
  • 2tsp ground cumin
  • 2tbsp tomato puree
  • 2tbsp four 150ml red wine (optional)
  • 400g tin chopped tomatoes
  • 400ml vegetable stock
  • 2tbsp Meridian Smooth Almond butter
  • 2 x 400g tin green lentils, drained
  • 400g tin pinto beans, drained
  • 1tsp cocoa


1. Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for 3-4 minutes, stirring regularly, until they start to soften. Add the carrots and pepper to the pan, stir well, put the lid on and cook for 8-10 minutes stirring occasionally.

2. Sprinkle in the chilli, paprika and cumin and cook for a minute. Stir in the tomato puree then sprinkle over the flour, stir and cook for 1-2 minutes.

3. Pour in the red wine, if using, and stir well. Add the tin of tomatoes and continue to stir as you add the stock.

4. Bring to a simmer then stir in the almond butter, lentils, beans and cocoa. Season well.

5. Leave the chilli to cook for 10 minutes, stirring occasionally, until the sauce has thickened.

6. Serve with your choice of rice, nachos or tacos and avocado, salsa, coriander and lime.

Recipe courtesy of Meridian


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