vegan chilli

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but still the rich depth of flavour provided by dark chocolate.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


I’ve used canned black beans and red kidney beans in this recipe, as well as a carton of cooked green lentils in place of vegan mince, so it is as wholesome as you could want a chilli to be without sacrificing any flavour. I’ve also incorporated sweet potato, diced small enough to be barely visible in the final dish. You can get everything you need for this recipe from your local supermarket, even the liquid smoke, which is available from Tesco. If you don’t shop at Tesco, then you can get it online easily enough and I do strongly suggest keeping a bottle in your store cupboard for use in a variety of dishes. I personally make sure I’m never without it. You can make this chilli without the liquid smoke if you’d prefer, but it does add a smoky flavour that is difficult to achieve any other way.

The recipe makes 4-6 portions, depending on how much you eat. Even if there are just one or two of you I would recommend making the full amount if you have freezer or fridge space to store it. It’ll keep happily up to five days in the fridge and you can store it in portion sizes in the freezer for 3-4 months, so you can pull some out and heat it up whenever you want to.


ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


vegan chilli

Sweet Potato, Lentil and Bean Chilli

Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Servings 4

Ingredients
  

Gluten-Free

  • 2 tbsp oil
  • 1 medium sweet potato diced quite small
  • 2 small or one medium red onions diced
  • 1 yellow pepper diced
  • 3 cloves garlic chopped
  • 2 tbsp sweet paprika
  • 3 tsp chipotle chilli powder medium strength
  • 1 ½ tsp ground cumin
  • 1 ½ tsp salt
  • ½ tsp jerk seasoning
  • 1 can black beans drained
  • 1 can red kidney beans drained
  • 1 carton/can green lentils drained
  • 2 cans chopped tomatoes
  • 1 can water
  • 100 g 1/2 tube tomato puree
  • 100 g dark chocolate minimum 70% cocoa solids
  • A handful of fresh parsley chopped
  • 3 tbsp liquid smoke

To Top:

  • 2-3 green chillies sliced (optional)
  • A handful of parsley or coriander roughly chopped (optional)

Instructions
 

  • Heat the oil in a medium to large saucepan. Gently cook the sweet potato for about 7-8 minutes, until it softens slightly and begins to brown. Now add the onions and pepper and cook for another 5 minutes or so, stirring often.
  • Once the vegetables have softened, put in the chopped garlic and cook for 2 minutes. Keep it moving to prevent burning. Add the paprika, chilli powder, cumin, salt and jerk seasoning and stir through for about a minute, until the spices release their flavour.
  • Now add the black beans, kidney beans and lentils and the rest of the ingredients. Bring to the boil and then turn down to a gentle simmer. Cook for about 40 minutes, until you have a delicious, thick chilli sauce. Top with the sliced green chillies and coriander, if using, and serve with rice or flatbread.
Keyword chilli, gluten free, lentils, sweet potato, vegan
vegan chilli

Check out my latest recipes

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Vegan Mushroom, Green Olive and Walnut Patè

Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…

Roasted Butternut Squash with Lentils and Mushrooms

Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…

Air-Fried Potato and Spinach Curry

This is a perfect mid-week meal that doesn’t take much time to cook and is ideal for when you’re on a budget. It involves just a few ingredients and makes use of your air-fryer to cook the potatoes while you’re making the curry. If you don’t have an air-fryer, you can either sauté or roast…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply