Vegan maple chilli

    1 hour 15 min

    Delicious vegan chilli with a maple twist. Serve with nacho chips or rice! This recipe will feed four.


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    Serves: 4 

    • 2 tablespoons olive oil
    • 2 onions, chopped
    • 4 carrots, finely sliced
    • 1 to 2 red chillies, finely chopped
    • 6 cloves garlic, minced
    • 1 red pepper, seeded and chopped
    • 1 (400g) tin black beans, drained
    • 1 (400g) tin kidney beans, drained
    • 200g sweetcorn
    • 2 tablespoons chilli powder
    • 2 tablespoons ground cumin
    • 2 tablespoons dried oregano
    • salt and black pepper, to taste
    • 1 (400g) tin chopped tomatoes
    • 1 1/2 tablespoons tomato puree
    • 3 tablespoons maple syrup
    • 2 tablespoons water
    • 1 to 2 handfuls grated vegan cheese

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Warm the oil in a lidded saucepan over a medium heat. Add the onion and garlic and cover with lid. Cook and stir occasionally for a few minutes until translucent; stir frequently to ensure the onions do not burn. Add the carrots then cover with lid, allowing to cook while you prepare the red pepper.
    3. Once the carrots are getting a little bit softer, add the chopped red pepper. You can now raise the heat to medium high. Add the beans and after about 2 to 3 minutes, add the sweetcorn, spices, herbs and seasoning.
    4. After another 2 to 3 minutes, add the chopped tomatoes and the tomato puree, followed by the maple syrup. Add the water and reduce the heat to medium/low. Cover and let it cook gently for about 10 minutes. Transfer to an ovenproof baking dish and sprinkle the cheese on top.
    5. Bake in the preheated oven for about 10 minutes until the cheese has gotten a nice golden/slightly brown colour. Remove from the oven and serve.

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