Go Back
+ servings

The Best Healthy Chili Recipe You'll Ever Eat | Desi~licious RD

4 from 5 votes
Print Pin
Learn how to make this Desi~licious healthy chili recipe that's chock full of vegetables. It's our favourite vegan chili recipe - that's also freezer-friendly.
Prep Time20 mins
Cook Time35 mins
Total Time50 mins
Course: Main
Servings: 6 people
2 bowls of superfood vegetarian chili on a traditional Pakistani straw basket with herbs and tomatoes


  • 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
  • 3 celery washed, chopped in small chunks
  • 1 red bell pepper washed, chopped in small chunks
  • ½ fennel bulb washed, chopped in small chunks
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ 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 canned, diced
  • 1.5 cups vegetable stock unsalted
  • 2 cups kidney beans cooked, canned
  • 1 cup black beans cooked, canned
  • 2 cups spinach fresh, washed


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


  • In a large pot, on medium heat, heat olive oil
  • Add the onion, garlic, ginger and fry until golden
  • Stir in the carrots, celery, pepper, fennel and cook for 10 minutes, stirring occasionally. If the mixture begins to stick to the pot, add a small amount of stock.
  • Add turmeric, cumin, black pepper, red chillies and salt. Stir to coat the vegetables and cook for 2 minutes
  • Add tomatoes, stock, kidney and black beans, and stir to mix. Bring to a simmer, cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer for about 25 minutes.
  • Add spinach, stir and cook for 5 minutes
  • 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 a couple of times into the pot. Don't overdo it though.
  • Finish with lemon juice and garnish with cilantro


  • Make sure to saute the vegetables until soft (around 10 minutes). This part adds a great depth of flavour to the chili so don't be tempted to add the stock any sooner :)
  • If the vegetables start to stick to the bottom of the pan before they are soft, add a tiny amount of stock to loosen.
  • You can adjust the amount of heat by adding more or less chili.
  • Add the spinach at the last minute, as it doesn't take long to cook at all.
  • Fresh red chillies can be pricy. Feel free to substitute with red chilli flakes. One teaspoon should do the trick.
  • If you have any other vegetables that need using up, then feel free to add them to this recipe. It's super versatile and a great way to use up leftover vegetables.
  • Blending some of the chili will give a thicker and creamier consistency. You can follow this recommendation or blend to your preference.
  • If you don't like coriander (cilantro), you could top the chili with fresh parsley.
  • Store leftovers in the fridge or freezer.
  • This chili can be prepped in advance and reheated if tastes even better the next day.
Nutrition Facts
The Best Healthy Chili Recipe You'll Ever Eat | Desi~licious RD
Amount Per Serving
Calories 328 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 769mg32%
Potassium 2647mg76%
Carbohydrates 55g18%
Fiber 15g60%
Sugar 9g10%
Protein 19g38%
Vitamin A 9758IU195%
Vitamin C 289mg350%
Calcium 572mg57%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.