Vegan Chili Gumbo Recipe

Name: Vegan Chili Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces okra; 2 cloves of crushed garlic; 1 white onion, finely chopped; 1 sweet pointed bell pepper; 1 medium courgette; 3 large tomatoes; 2 teaspoons chili powder; 1/4 cup brown rice; 1 cup vegetable stock; 1 tablespoon brown sugar; 100 g haricot beans (can use black eyed beans or red beans for a more authentic gumbo); 1 large celery, roughly chopped; 1 teaspoon dried thyme; 1 teaspoon cayenne pepper; sea salt and cracked black pepper for seasoning

Servings: persons

4 pieces okra
2 cloves of crushed garlic
1 white onion, finely chopped
1 sweet pointed bell pepper
1 medium courgette
3 large tomatoes
2 teaspoons chili powder
1/4 cup brown rice
1 cup vegetable stock
1 tablespoon brown sugar
100 g haricot beans (can use black eyed beans or red beans for a more authentic gumbo)
1 large celery, roughly chopped
1 teaspoon dried thyme
1 teaspoon cayenne pepper
sea salt and cracked black pepper for seasoning

1
Using a large saucepan, fry the white onion, celery and sweet pointed pepper on a low heat. Once the onion is translucent add one of the crushed garlic cloves.
2
Now add your cayenne and chili spices and your dried thyme, mix in with the fried vegetables and turn off the heat.
3
Add to the pan your cup of vegetable stock along with the chopped tomatoes, chopped courgette, brown sugar and chopped okra. You should wash and scrub your okra thoroughly before chopping and adding to the pan.
4
Wash and drain your haricot beans and your brown rice, add to the same pan as your vegetables and stock, bring the pan to the boil and then simmer gently for 30 minutes, checking frequently.
5
If your rice has absorbed the stock, add water.
6
After 30 minutes, check the rice is cooked through, your vegetables should have started to reduce down and the okra should have thickened the stock, add your second crushed garlic clove, stir your mixture and cook on a gentle heat for a further 4-5 minutes.
7
Season to taste with black pepper and sea salt, add more chili and cayenne spices if needed.
8
Ladle your chili/ gumbo mix into a bowl to serve. Serve whilst hot.

130

kcal

Calories

Carbs

Protein

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 4 pieces okra, 2 cloves of crushed garlic, 1 white onion, finely chopped, 1 sweet pointed bell pepper, and more.

Yes, Vegan Chili Gumbo 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!

Vegan Chili Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions