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Hairy Bikers Vegetarian Chilli

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This hearty vegetarian chilli is packed with protein-rich kidney and black beans, simmered with aromatic spices, diced tomatoes, and bell peppers for a smoky, slightly spicy flavor and thick, satisfying texture. It’s a comforting, versatile main course that can be topped with avocado, cilantro, or vegan sour cream for added freshness.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tablespoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 1 can (15 oz) diced tomatoes, with juices
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 1-2 minutes. Using a heavy pot ensures even heat distribution and prevents hot spots that could burn the aromatics.
  2. Add the diced onion and cook, stirring occasionally with a wooden spoon, until translucent and softened, about 5-7 minutes. Sweating the onions slowly releases their natural sugars, building a sweet, foundational flavor for the chilli.
  3. Stir in the minced garlic and diced bell peppers, cooking for another 3-4 minutes until the peppers begin to soften and the garlic is fragrant but not browned. Avoid browning the garlic to prevent a bitter taste that can overpower the dish.
  4. Add the chilli powder, cumin, smoked paprika, and cayenne pepper to the pot. Toast the spices for 1 minute, stirring constantly, until they become aromatic and darken slightly. Toasting activates the oils in the spices, enhancing their depth and complexity.
  5. Pour in the diced tomatoes with their juices, scraping the bottom of the pot with the spoon to deglaze any browned bits (fond). This step incorporates caramelized flavors into the sauce, adding richness and body.
  6. Add the drained and rinsed kidney beans, black beans, and vegetable broth, stirring to combine thoroughly. Ensure the beans are evenly distributed to cook uniformly and absorb the spices.
  7. Bring the mixture to a gentle simmer over medium-high heat, which should take about 3-5 minutes, then reduce the heat to low. Partially cover the pot with a lid, leaving a small crack for steam to escape, which prevents boiling over while allowing reduction.
  8. Simmer the chilli for 30-40 minutes, stirring occasionally every 10 minutes, until it has thickened and the flavors are well melded. The beans should be tender but still hold their shape, and the liquid should be reduced by about one-third.
  9. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste, stirring well. Adjust salt after simmering, as the reduction concentrates flavors, and avoid oversalting early on.
  10. For a thicker, creamier consistency, use a potato masher or the back of a spoon to mash about one-quarter of the beans against the side of the pot. This releases starches that naturally thicken the chilli without needing additional thickeners.
  11. Remove the pot from heat and let the chilli rest, uncovered, for 5-10 minutes before serving. Resting allows the flavors to settle and the texture to thicken slightly, improving the overall mouthfeel.
  12. Serve hot in bowls, garnished with optional toppings like avocado slices, fresh cilantro, lime wedges, or vegan sour cream. These add freshness and contrast to the rich, spiced base.

Notes

Store leftover chilli in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling and heated through, about 5-7 minutes. Alternatively, microwave individual servings at 70% power for 2-3 minutes, stirring halfway. If frozen, thaw overnight in the refrigerator before reheating.

Nutrition

Keywords: vegetarian chilli, Hairy Bikers chilli, meatless chilli, bean chilli, Tex-Mex recipe, stovetop chilli, weeknight dinner, healthy vegetarian meal, spicy bean stew, homemade chilli, plant-based dinner, easy chilli recipe

Find it online: https://britishrecipes.uk/hairy-bikers-vegetarian-chilli-recipe/