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Perspective image of a bowl of vegetable chili on a colourful straw plate with vegetables and herbs in the background.
4.46 stars (11 reviews)

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The Best Healthy Chili Recipe (Vegan)

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 people
Savour the warmth of our family-friendly, vegan, and gluten-free vegetarian chilli recipe—an exquisite addition to your healthy main dishes repertoire. Bursting with vegetables and anti-inflammatory ingredients, this hearty dish offers a flavorful, meatless delight. Prepare it as a make-ahead meal or freezer-friendly option, promising both convenience and wholesome goodness in every spoonful.

Ingredients
 

  • 2 tbsp olive oil, extra virgin
  • 1 red onion, finely chopped
  • 5 garlic, crushed
  • 2 inch ginger, grated, 25 g
  • 3 carrot, washed, chopped in small chunks, Benefits of cooked carrots
  • 3 celery, washed, chopped in small chunks
  • 1 red bell pepper, washed, chopped in small chunks
  • 1/2 fennel bulb, washed, chopped in small chunks
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp black pepper
  • 2 red chili, finely chopped (you can increase or reduce according to taste)
  • 1 tsp salt, or to taste
  • 2 cups tomato puree, canned diced tomatoes will also work
  • 1.5 cups vegetable stock, unsalted
  • 2 cups kidney beans, cooked, canned
  • 1 cup black beans, cooked, canned
  • 2 cups spinach, fresh, washed

Garnish

  • 4 tsp lemon juice, fresh
  • 1 cup coriander, washed, finely chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat and sauté onion, garlic, and ginger until golden.
  • Add carrots, celery, pepper, fennel; cook for 10 mins, stirring occasionally. If sticking occurs, add a splash of stock.
  • Stir in turmeric, cumin, black pepper, red chilies, and salt; cook for 2 mins.
  • Add tomato puree, stock, kidney, and black beans. Simmer covered for 25 mins, stirring occasionally and maintaining a gentle simmer.
  • Mix in spinach; cook for 5 more mins.
  • For the best texture and flavour, transfer 2 cups of the cooked chili to a blender and blitz until smooth. Pour the blended mixture back into the pot and stir. You could also use a hand blender and blitz for a few seconds.
  • Finish with lemon juice and garnish with cilantro
  • Finish with lemon juice; garnish with cilantro.

Notes

Food safe storage

  • This chili actually tastes even better the next day once all those flavours have mingled! If you've made extra or have leftovers, pop them in the fridge for up to 3-4 days or stash them in the freezer for about a month. That way, it's good to go whenever you're craving it again!
 

Nutrition Information:

Calories: 328kcal (16%)Carbohydrates: 55g (18%)Protein: 19g (38%)Fat: 8g (12%)Saturated Fat: 1g (5%)Sodium: 769mg (32%)Potassium: 2647mg (76%)Fiber: 15g (60%)Sugar: 9g (10%)Vitamin A: 9758IU (195%)Vitamin C: 289mg (350%)Calcium: 572mg (57%)Iron: 20mg (111%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Fusion
Course: Main
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.