Vegan bean chilli

Vegan bean chilli

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / people: 339 kcal
, Fat: 5 g
, Carbohydrate: 38 g
, Protein: 31 g

Vegan chilli is a huge hit in our house. I always used to make my chilli with beans and lentils. However, there's now also some excellent vegan mince around which means I can make my chilli even more authentic. Vegan mince is a fantastic option for vegans and vegetarians. It is also great for those wanting to reduce their weekly meat intake. And you'll be pleased to know there's no compromising on flavour! I like to use a combination of vegan mince and beans to give my chilli as much texture and flavour as possible. You can adapt the amount of chilli powder and chilli flakes to suit your taste.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp oil, for frying
200 g vegetarian mince
2 onions, finely chopped
1 garlic clove, finely chopped
2 tbsp tomato puree
2 tsp chilli powder
½ tsp chilli flakes
1 tin chopped tomatoes (approx. 400 g)
1 tin red kidney beans (approx. 400 g), rinsed, drained
1 tin black beans (approx. 210 g), rinsed and drained
¼ tsp cocoa powder
1 litre vegetable bouillon
1 tsp salt


1 spring onion incl. green part, cut into thin rings
1 green chilli, cut into thin rings
1 lime, cut into wedges
2 tbsp coriander, torn into pieces
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How it's done

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Heat the oil in a non-stick frying pan. Brown the mince for approx. 3 mins., remove. Briefly sauté the onions and garlic, return the mince to the pan, continue to cook for approx. 2 mins. Mix in the tomato puree, chilli and chilli flakes. Add the tomatoes, beans and cocoa, pour in the stock, season with salt, bring to the boil. Reduce the heat, simmer uncovered for approx. 30 mins.


Serve the chilli in bowls, garnish with the toppings.

Good to know
Serve with: Vegan cornbread.
Tip: Make the bean chilli the night before, allow to cool, leave to infuse in the fridge and reheat the following day for a more intense flavour.


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