Bosh Vegan Chilli Recipe That’s Easy and Delicious

Welcome to a vibrant and hearty culinary adventure with the famous BOSH vegan chilli recipe. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this chilli recipe is a warm hug in a bowl.

Packed with protein-rich beans, fresh vegetables, and a perfect blend of spices, it offers comfort without compromise. The recipe is inspired by the popular BOSH!

duo, known for their creative and flavorful vegan dishes that make plant-based eating both accessible and exciting.

This chilli is more than just a meal; it’s a celebration of textures and bold flavors that will satisfy your cravings and keep you energized. Plus, it’s easy to make, budget-friendly, and perfect for batch cooking.

Whether you’re serving it up for a family dinner or meal prepping for the week, this vegan chilli guarantees a delicious, nutritious experience every time. Let’s dive in and discover why this recipe deserves a spot in your kitchen!

Why You’ll Love This Recipe

BOSH vegan chilli is a delightful mix of wholesome ingredients that come together to create a rich, smoky, and satisfying dish. Here’s why it stands out:

• Simple and quick: Despite its complex flavors, this chilli is straightforward to prepare, making it ideal for busy weeknights.
• Hearty and nutritious: Loaded with beans, vegetables, and spices, it’s a balanced meal full of fiber, protein, and antioxidants.
• Perfect for leftovers: Flavors deepen overnight, so it tastes even better the next day.
• Customizable: You can easily adjust the heat level or add your favorite veggies to suit your taste.
• Family and crowd-pleaser: It’s a warming dish that even non-vegans will love.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium carrots, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1 can (400g) chopped tomatoes
• 1 can (400g) red kidney beans, rinsed and drained
• 1 can (400g) black beans, rinsed and drained
• 1 cup frozen sweetcorn
• 2 tbsp tomato purée
• 1 vegetable stock cube dissolved in 250ml hot water
• Salt and black pepper, to taste
• Fresh coriander, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large heavy-bottomed saucepan or deep skillet
• Wooden spoon or spatula
• Chopping board and sharp knife
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in your saucepan over medium heat. Add the finely chopped onion and sauté for 5 minutes until softened and translucent.
2. Add the minced garlic, diced red and yellow bell peppers, and carrots. Cook for another 5-7 minutes, stirring occasionally until the vegetables start to soften.
3. Stir in the spices: ground cumin, smoked paprika, dried oregano, chili powder, and cayenne pepper if using. Cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
4. Add the tomato purée and stir well to coat the vegetables and spices. Cook for 2 minutes to deepen the flavor.
5. Pour in the chopped tomatoes and vegetable stock. Bring to a gentle simmer, then cover and let it cook for 15 minutes, stirring occasionally.
6. Add the rinsed kidney beans, black beans, and frozen sweetcorn. Stir well to combine and cook for another 10-15 minutes uncovered, allowing the sauce to thicken.
7. Season with salt and black pepper to taste. Remove from heat and stir in the lime juice for a fresh zing.
8. Garnish with chopped fresh coriander before serving.

Tips & Variations

“For extra depth, try adding a splash of soy sauce or a teaspoon of cocoa powder during simmering to enrich the umami flavor.”

• Feel free to swap black beans or kidney beans with chickpeas or pinto beans depending on what you have on hand.
• Add diced mushrooms or courgettes for more vegetable variety and texture.
• If you prefer a milder chilli, reduce the chili powder and omit the cayenne pepper.
• For a smoky twist, add a chipotle pepper in adobo sauce or a teaspoon of liquid smoke.
• Serve with a dollop of vegan sour cream or guacamole for creaminess.

Nutrition Facts

Serving Suggestions

This BOSH vegan chilli is wonderfully versatile when it comes to serving ideas. Here are some favorites to try:

• Serve over fluffy steamed rice or quinoa for a filling meal.
• Pair with warm tortilla chips or crusty bread to soak up the sauce.
• Top with sliced avocado, fresh coriander, and a squeeze of lime for extra freshness.
• Enjoy alongside a crisp green salad or roasted vegetables to round out the meal.
• For a Mexican-inspired twist, serve with vegan cheese and jalapeños.

Conclusion

The BOSH vegan chilli recipe is a delicious testament to how plant-based cooking can be both nourishing and indulgent. It’s a dish that brings warmth and comfort with every spoonful, perfect for any season but especially comforting on chilly days.

Its rich blend of spices, hearty beans, and fresh vegetables offers a satisfying and wholesome meal that everyone can enjoy, regardless of dietary preferences.

Not only is this recipe simple and quick to prepare, but it also allows for endless creativity, letting you make it your own with different beans, veggies, or spice levels. If you love recipes that are both nutritious and bursting with flavor, be sure to check out other tasty dishes on our site like the Chili Recipe New Mexico, the indulgent Cinnamon Pecan Ice Cream Recipe, or the savory Classico Sun Dried Tomato Alfredo Sauce Recipe.

Happy cooking and enjoy the vibrant flavors of this vegan chilli!

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