Kickass My Sacred Vegan Chili Recipe

Name: Kickass My Sacred Vegan Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil (or spray cal or buttery light); 2 onions; 2 bell peppers (any colour I like 2 red); 150 g carrots, chopped into little dice; 3 garlic cloves, minced; 2 (400 g) cans plum tomatoes (mashed a bits); 2 tablespoons tomato paste; 2 vegetable bouillon cubes; 1 green chili (or 1 tsp strong chili powder, my powder is super hot, use however much you are comfortable with); 425 g kidney beans; 125 g mushrooms (chunky chopped); 125 g celery (sliced ribs optional); 125 g parsnips (chopped into dice optional); 125 g courgettes (chunky chopped optional); 15 g cocoa powder (or dark grated chocolate); salt and pepper

Servings: persons

2 tablespoons olive oil (or spray cal or buttery light)
2 onions
2 bell peppers (any colour I like 2 red)
150 g carrots, chopped into little dice
3 garlic cloves, minced
2 (400 g) cans plum tomatoes (mashed a bits)
2 tablespoons tomato paste
2 vegetable bouillon cubes
1 green chili (or 1 tsp strong chili powder, my powder is super hot, use however much you are comfortable with)
425 g kidney beans
125 g mushrooms (chunky chopped)
125 g celery (sliced ribs optional)
125 g parsnips (chopped into dice optional)
125 g courgettes (chunky chopped optional)
15 g cocoa powder (or dark grated chocolate)
salt and pepper

1
Heat the oil in pan and add onion; fry for 5-10 minutes until translucent. Add garlic and fry for two minutes. Add celery; sweat for five minutes with lid on adding more oil or a little water.
2
Add the carrots and do the same for five minutes, then the parsnips, then the peppers then the mushrooms and then courgettes. Basically hard veggies first, soft veggies after with 5 minutes in between them to let flavours develop.
3
Add the tomatoes, tomato paste and chili (either dried or fresh) dried vegetable stock cubes and a little water (2 tablespoons). Also add kidney beans; season with salt and pepper and add the cocoa if using or chocolate.
4
Simmer for 10 minutes on low with the lid off.
5
Continue to simmer until reduced to desired consistency.
6
Serve sprinkled with vegan cheese, vegan yogurt (alpro plain), guacamole and on nachos.
7
Eat like a pig and declare that this is so good even my meat eating husband loves this.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil (or spray cal or buttery light), 2 onions, 2 bell peppers (any colour I like 2 red), 150 g carrots, chopped into little dice, and more.

Yes, Kickass My Sacred Vegan Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kickass My Sacred Vegan Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions