Fuelled by Flavour: Unveiling Our Perfect Hearty Vegan Chilli Recipe

When it comes to plant-based cooking, few dishes are as comforting as a warm bowl of hearty vegan chilli. After years of trial and error, I have finally developed a recipe that's not only packed with flavour but also keeps my family coming back for more. Finding the perfect flavour packed chilli has felt like mission impossible, but I can finally say the quest is over.

Finding a vegan chilli recipe that hits the spot both flavour and texture wise can be tricky, especially with picky eaters at the table. Traditional chili relies on meat for heartiness, but with clever ingredient swaps, you can create a satisfying dish that’s just as flavourful and filling.

Hearty Vegan Chilli - The Recipe

Ingredients:

• 250g mushrooms

• Olive oil

• 2 tbsp tomato purée

• 2 tsp soy sauce

• 1 red onion, finely chopped

• 1 red pepper, finely chopped

• 1 yellow pepper, finely chopped

• 4 garlic cloves, finely minced

• 1 tsp chilli powder

• 1 tsp sweet paprika

• 1tsp hot paprika

• ½ tsp cinnamon

• 1 tsp ground coriander

• 1 tsp cumin

• 250ml red wine

• 1 vegetable stock pot

• 1 x 400g can of chopped tomatoes

• 1 x pack of Merchant Gourmet Tomatoey French Puy & Green Lentils

• ½ tsp of honey (Optional - If the spices make a chilli taste a little bitter, a small about of honey will balance this out)

• Salt & Pepper

• Handful of fresh chopped coriander for garnish

Method:

Mince the mushrooms very finely or pulse in a food processor and pulse until very finely minced.

Heat some olive oil in a frying pan, now tip the mushrooms into the pan and a good pinch of salt pepper. Cook for 5 to 7 minutes. Take the pan off the heat, transfer the mushrooms to a bowl and set aside.

Heat a touch more olive oil in the pan, now sauté both the onions and the peppers until tender, about 5 to 10 minutes. Stir in the garlic and cook for a minute. Re-add the mushrooms. Stir in the chilli powder, sweet paprika, smoke paprika, cinnamon, ground coriander and cumin

Stir in the tomato puree and pour in the red wine and soy sauce. Heat and allow to bubble,

stirring constantly to deglaze the pan and until the liquid has reduced by two-thirds .

Add the tinned tomatoes and half fill the tin with water and add to pan. Throw in stock pot and stir to melt. No add the packet of lentils. Simmer for 5 minutes. Adjust seasoning. If the chilli tastes a little bitter from the spices, you can balance this out with the sweetness of half a teaspoon of honey.

Stir everything together and reduce the heat to a very gentle simmer for 10 minutes, stirring occasionally.

Serve with a final flourish of fresh chopped coriander.