Soya mince, kidney beans, onion, celery, red pepper and fragrant spices are simmered in a slow cooker to create this hearty, vegan chilli.
Recipe by: TVESTA
This hearty chilli has loads of beans, lentils and tofu to provide that 'full' feeling. For best results, use dried beans soaked overnight. I prefer to let the chilli sit overnight in the fridge too before serving. Garnish with chopped fresh coriander or parsley.
Recipe by: Krista B
A warm, savoury vegan version of an Indian favourite that is easy to make. Serve over basmati rice with yoghurt on the side.
Recipe by: she_cooks
Instead of the usual chilli con carne, try this healthy tofu chilli that's chock-a-block with beans and veggies, too. For even more veg, try adding a chopped red pepper and some diced courgette.
Recipe by: GUELPH CLOG GIRL