Vegetable Chilli

If you're looking for a great chilli recipe with depth of flavour, smokiness and oomph, this is it.  It has a real kick, with a deep smoky flavour from the chipotle in adobo sauce (find it in the supermarket's Mexican or cook's ingredients sections).  Serve the chilli with rice or jacket potatoes, and yummy guacamole and salsa on the side.  To get a head start on future meals, make double and freeze half.

Vegetable Chilli


1 onion, finely chopped
1 tbsp olive oil
4 garlic cloves, crushed
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp dried oregano
2 tbsp chipotle in adobo sauce
50g bulgur wheat
2 tins of chopped tomatoes
1 can of kidney beans, rinsed and drained
2 fresh chillies (as hot as you like)
75g tomato puree
100g sundried tomato puree
100g sundried tomatoes, sliced
250g mushrooms, sliced
25ml vegan red wine
1 tsp vegan stock powder

To serve:

75g pickled jalapeno chillies, chopped
dark chocolate, optional


1. Fry the onions gently in a large pan for 5 minutes, then add the garlic and spices.  Cook for 2 minutes.

2. Add all of the remaining ingredients, other than the jalapeno chillies.  Simmer for 20 minutes.

3. Add the jalapenos just before serving, and grate some dark chocolate over if desired.  Serve with rice or over jacket potatoes, salsa and guacamole on the side.

Pin it for later:

Recipe c/o The Vegetarian Society

This post may contain affiliate links


  1. Fab idea to add the chocolate to the chilli, so many great flavours in one dish. Must try your recipe!

  2. That looks so yummy. I would love to try this. Thank you for sharing this recipe.

  3. Oh wow that sounds like a lovely rich satisfying veggie dish.

  4. Definitely going to try this. Looks delicious =)

  5. Great review - sounds delicious! (bev)


Post a Comment

Thanks for taking the time to comment, we appreciate it!

Comments will usually be visible after moderation.