Recipe – Vegan Chilli

Here is a sneak-preview recipe from my January Kickstart online nutritional programme which starts on Monday 13th January.  It is a delicious, warming vegan chilli, perfect for Veganuary.

Vegan chilli recipeINGREDIENTS (SERVES 2-3)
● 1tbsp coconut oil
● 1 red onion, finely chopped
● 1 red chilli, finely chopped
● 1 red pepper, diced
● 1 clove garlic, finely chopped
● 300g butternut squash, peeled and cubed
● 1tsp chilli powder, 1tsp ground cumin
● 400g can crushed tomatoes
● 200ml water
● 1 veg stock cube
● 400g can mixed beans, rinsed (or your choice of beans)
● 400g green lentils, rinsed
● Salt + pepper to taste
● Bunch chopped coriander for serving
● 1 avocado, diced, for serving
● Cooked quinoa if hungry (Tilda pouch)


● In a large saucepan, gently sauté the onion, chilli
pepper, red pepper and garlic in the coconut oil.
● Add the butternut squash and mix in the chilli
powder and cumin.
● Stir in the tomatoes, then add the beans and
lentils, followed by the water and stock cube.
● Leave to simmer for about 15 minutes, or until the
squash is tender.
● Serve with fresh coriander and sliced avocado
● If you are especially hungry, serve with 2-3
tablespoons of cooked quinoa per person.

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