Vegan chilli

April 9, 2020
Serves: 3/4 Cooks In: 45 minutes
  1. Sauté the onion on a medium heat for about 6 minutes until it starts to caramelise. Then pop in the garlic and chilli, stirring regularly and cook for around 4 minutes, lower the heat if they start catching.
  2. Add in the cumin, paprika and red pepper stirring all the vegetables to ensure everything is evenly coated with the spices. Cook for around 4 minutes.
  3. Add in the tinned tomatoes, tofu and kidney beans, season to taste with salt and pepper, then cook for around 20/25 minutes.
  4. Serve with rice, pitas or tortillas, and garnish with fresh coriander, kefir/yoghurt and a squeeze of lemon.


  • 1 large onion, chopped into chunks
  • 4 garlic cloves, crushed
  • 1 fresh chilli (or 1 tsp dry chilli), sliced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 large red pepper, chopped into chunks
  • 2 tins of tomatoes
  • 140g firm tofu (organic/non GM), broken down
  • 1 tin kidney beans (or any kind of bean you fancy!), rinsed
  • Salt and pepper

If you don’t have any of these spices you could try a mix of; garam masala, yellow/black mustard seeds, cumin seeds, chilli powder, cayenne pepper, oregano, cinnamon or nutmeg)

Garnish (if you have it!)

  • Fresh coriander
  • Kefir/yoghurt (coconut version for vegans)
  • Lemon