Vegan Winter Chilli Recipe

When the days get shorter and the air turns crisp, there’s nothing better than a big, cozy bowl of chilli to warm you from the inside out.

This vegan winter chilli is rich, hearty, and packed with slow-simmered spices, tender beans, and seasonal veggies that make it deeply comforting without feeling heavy.

This hearty meal feeds four and will keep you warm as the weather turns. Packed full of greens, it’s not just good for your body – it’s good for your soul, and exactly the kind of dish you want gently bubbling away on a cold winter evening.

Ingredients:

- 1.5 tablespoons extra virgin olive oil.
- 350g of diced onion.
- 2 tablespoons minced garlic (about 4 med/lg cloves).
- 2 jalapeños, seeded (if desired) and diced.
- 100g of diced celery.
- 1 large red pepper, seeded and diced.
- 1 tin of diced tomatoes.
- 250ml of vegetable stock.
- 6 tablespoons tomato paste.
- 1 tin of kidney beans, drained and rinsed.
- 1 tin of pinto beans, drained and rinsed.
- 2 tablespoons chili powder.
- 2 teaspoons ground cumin.
- 1 teaspoon dried oregano.
- 1/2-3/4 teaspoon fine grain sea salt, or to taste.
- 1/4 teaspoon ground cayenne pepper.
- 1 teaspoon hot sauce.

Method:

1. In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.

2. Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.

3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.

4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.

5. Serve with Homemade vegan sour cream, chopped green onion, and cilantro leaves, if desired.

A Warm Bowl to End the Day

Enjoy this kind of meal that invites you to slow down and savour every bite. Whether it’s shared around the table or saved for easy lunches the next day, it’s a comforting, feel-good dish that proves winter food can be both deeply satisfying and full of vibrant, plant-powered goodness.

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