BBC Recipes Vegan Chilli Ideas for Flavorful Plant-Based Meals

Looking for a hearty, nutritious, and delicious meal that’s completely plant-based? The BBC Recipes Vegan Chilli is an absolute game-changer for anyone wanting to enjoy a warming bowl of comfort food without compromising on flavor or ethics.

This recipe combines a rich blend of beans, vegetables, and spices to create a chili that’s packed with protein, fiber, and vibrant taste. Whether you’re a seasoned vegan or just exploring plant-based meals, this dish is perfect for chilly evenings or meal prepping for the week.

What we love most about this vegan chili is how easy it is to make, using everyday ingredients you can find in any supermarket. Plus, it’s wonderfully adaptable — add more heat, swap beans, or include your favorite veggies.

This recipe is a fantastic way to bring color, warmth, and nourishment to your dining table, and it’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This vegan chili recipe is a perfect blend of health, taste, and simplicity. It’s rich in plant-based protein from kidney beans and chickpeas, making it both filling and nutritious.

The combination of spices like smoked paprika and chili powder gives it a deep, smoky flavor that even meat-eaters will appreciate. This dish is also incredibly versatile — you can serve it as a stew, over rice, or even in a wrap.

Additionally, it’s budget-friendly, freezer-friendly, and ideal for batch cooking. The recipe is naturally gluten-free and free from common allergens, making it suitable for a variety of dietary needs.

Plus, it’s a vibrant, colorful meal that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium carrots, diced
• 1 celery stalk, chopped
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 400g can red kidney beans, drained and rinsed
• 400g can chickpeas, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp ground cinnamon
• 250ml vegetable stock
• Salt and freshly ground black pepper, to taste
• Fresh coriander, chopped (for garnish)

Equipment

• Large saucepan or deep skillet
• Wooden spoon or spatula
• Chopping board and sharp knife
• Can opener
• Measuring spoons and jug
• Lid for the pan (optional)

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Once hot, add the chopped onion and sauté for 5 minutes until soft and translucent.
2. Add the minced garlic, diced red and yellow bell peppers, carrots, and celery. Cook for another 7-8 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the tomato purée, ground cumin, smoked paprika, chili powder, and cinnamon. Cook for 2 minutes to allow the spices to release their flavors.
4. Add the chopped tomatoes along with the drained kidney beans and chickpeas. Pour in the vegetable stock and stir well to combine all ingredients.
5. Bring the mixture to a gentle simmer. Reduce the heat to low, cover with a lid if using, and cook for 25-30 minutes, stirring occasionally. This slow cooking allows flavors to meld beautifully.
6. Season with salt and freshly ground black pepper to taste. If you prefer it spicier, feel free to add more chili powder or a dash of hot sauce.
7. Once cooked, remove from heat and let the chili rest for a few minutes before serving.
8. Garnish with freshly chopped coriander just before serving for a burst of fresh flavor.

Tips & Variations

For a chunkier texture, consider adding diced sweet potatoes or butternut squash along with the other vegetables. For added protein, toss in some cooked quinoa or bulgur wheat before serving.

If you like your chili extra smoky, add a teaspoon of chipotle chili powder or smoked sea salt. For a creamier texture, swirl in some coconut cream or serve with a dollop of vegan sour cream.

You can also experiment with beans — black beans or pinto beans work wonderfully too.

Leftovers freeze well and taste even better the next day, making this recipe perfect for meal prep. To reduce prep time, use pre-chopped frozen vegetables or canned beans.

Nutrition Facts

Serving Suggestions

This vegan chili is incredibly versatile and pairs beautifully with many sides. Serve it over steamed brown rice or fluffy quinoa for a complete meal.

For a more indulgent touch, scoop it into baked potatoes or crispy tortilla chips.

Try it alongside some warm, homemade bread, like the Green Chile Cheese Bread Recipe or Hamburger Bun Sourdough Recipe to mop up all the delicious sauce.

For a fresh and vibrant contrast, serve with a crisp salad or a simple guacamole. You can also top your chili with sliced avocado, vegan cheese, or a squeeze of lime to brighten the flavors.

Conclusion

The BBC Recipes Vegan Chilli is a fantastic dish that brings together wholesome ingredients and bold flavors in a way that’s both satisfying and nourishing. It’s an ideal recipe for anyone looking to enjoy a comforting meal that’s kind to the planet and packed with nutrients.

With its simplicity, adaptability, and depth of flavor, this vegan chili is sure to become a family favorite. Whether you’re cooking for yourself, friends, or family, it’s a dish that pleases all palates and dietary preferences.

Don’t forget to explore other delicious recipes like the Kodiak Banana Muffins Recipe or the Kikkoman Stir Fry Sauce Recipe to complement your plant-based culinary journey.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “BBC Recipes Vegan Chilli”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and spicy vegan chilli packed with beans and vegetables, perfect for a comforting meal. This recipe is easy to prepare and full of flavour.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tbsp olive oil”, “1 large onion, chopped”, “2 garlic cloves, minced”, “1 red bell pepper, diced”, “1 green bell pepper, diced”, “1 medium carrot, diced”, “1 tsp ground cumin”, “1 tsp smoked paprika”, “1 tsp chili powder”, “400g canned chopped tomatoes”, “400g canned kidney beans, drained and rinsed”, “200g canned black beans, drained and rinsed”, “150ml vegetable stock”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add chopped onion and garlic; saut\u00e9 until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in diced bell peppers and carrot; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add cumin, smoked paprika, and chili powder; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Pour in chopped tomatoes, kidney beans, black beans, and vegetable stock.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir occasionally until the chilli thickens.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning if needed and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “7 g”, “carbohydrateContent”: “45 g”}}