Veganuary Day 5: Veg Chilli

To continue the party theme we have friends coming over tonight. I always fall back on a classic veg chilli when I’m entertaining as it’s an easy one-pot meal that seems a sociable sharing dish. It’s an acceptable vegetarian / vegan dish that I can serve with meat on the side, which suits multiple tastes.

Whilst there are many popular foods that are now widely termed as ‘accidentally vegan’ (due to the way in which they are mass produced they unintentionally don’t contain any animal produce meaning they are therefore suitable for a vegan diet), I prefer to think of many of my recipes as ‘incidentally vegan’. They’re merely tasty dishes and whilst the defining factor isn’t that they are vegan, they also happen to be suitable for a vegan diet. 


  • 1 x onion, finely sliced
  • 1 x red pepper, sliced into strips
  • 1 x yellow pepper, sliced into thin strips
  • 1 x courgette, cubed into bite-sized pieces
  • 500g mushrooms, sliced
  • 2-3 green chillies, finely sliced
  • 2 x garlic cloves, crushed
  • 1 x 400g tin kidney beans, drained
  • 1 x 400g tin black beans
  • 1 x 400g tin chopped tomatoes
  • a good splash of Tabasco
  • 1 x tsp paprika 
  • Bunch of coriander, finely chopped

Cook the onion in olive oil for a few minutes until it begins to soften. Add the peppers, followed by the courgette and mushrooms. Stir-fry for a few more minutes then add the garlic, paprika, beans and chillies.

Pour in the chopped tomatoes, bring to the boil and simmer for approx. 20 minutes. Stir in the chopped coriander and serve with tortilla wraps. Top with spring onion, avocado and / or guacamole, and as a vegan substitute for sour cream I mixed coconut yoghurt with chives. 

The non-dairy coconut yoghurt went unnoticed as a sour cream alternative and I was able to enjoy my chilli unhindered. The avocado also helped to add to the creamy consistency, so the lack of actual sour cream was no hardship.

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