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Gluten-Free Vegan Recipes / Vegan Mains

Protein-packed 10-minute vegan chilli

OK, this 10-minute chilli  might be 11 or 12 minutes but it really is super quick and packed with flavour. From start to finish it is ready in minutes. I use canned back beans and chickpeas and serve it with leftover quinoa. If you have rice or quinoa, great! If not, that’s OK, this vegan chilli can stand on its own feet.

This Supercharged 10-minute Vegan Chilli is just that. Ready in 10-minutes. Supercharged with flavour and healthy goodness. Got 10 minutes? Got dinner.


This Supercharged 10-minute Vegan Chilli is just that. Ready in 10-minutes. Supercharged with flavour and healthy goodness. Got 10 minutes? Got dinner.

 10-MINUTE CHILLI TRICKS

To get this chilli done in 10-minutes I use a food processor to chop everything, including a fresh salsa.  I then borrow the cooking technique from curry. Mmmm, curry. We build the flavour base at the beginning and simply add the body later. Trust me. It works and is delicious. Running low on time? If you’ve got a spare 10 minutes, you’ve got a flavoured-packed, high protein dinner for four. Enjoy, x

On your marks. Get set… 10-minute chilli coming up

This Supercharged 10-minute Vegan Chilli is just that. Ready in 10-minutes. Supercharged with flavour and healthy goodness. Got 10 minutes? Got dinner.

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10-MINUTE CHILLI

Course Main
Cuisine American
Keyword 10-minute chilli
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 466kcal
Author Logan

Ingredients

Chilli

  • 1 spanish onion
  • 400 grams cooked black beans 1 can, drained and rinsed
  • 400 grams cooked chickpeas 1 can, drained and rinsed
  • 400 grams chopped tomatoes 1 can
  • 2 celery stalks
  • 1 cup stock I used a vegan chicken-style stock by Australian Organics
  • 2 cloves garlic finely chopped
  • 1 tbs dried oregano leaves
  • 1/2 tbs smoked paprika
  • 1 tbs ground cumin
  • 1/2 tsp cayenne more if you like hotter
  • 1/2 tsp sweet paprika
  • 1 tbs apple cider vinegar
  • 2 tbsp olive oil
  • Sea salt and pepper to season

Fresh Salsa

  • 1 large ripe tomato
  • 1 small capsicum bell pepper
  • 1 small red onion
  • juice of 1 lime
  • 1 large handful coriander
  • sea salt and pepper to taste
  • Avocado to serve
  • 2 cups cooked quinoa optional

Instructions

  • Finely chop garlic.
  • Toss the onion and celery in a food processor and chop to a fine dice.
  • In a small bowl or cup put the dried herbs and stir to combine.
  • Heat a large saucepan or soup pot on medium heat and add a good glug of olive oil.
  • Add garlic and cook for 30 seconds or until fragrant.
  • Add chopped onion and celery and cook for 3 minutes, stirring often.
  • Add dried herbs and cook for another minute.
  • Stir in tomatoes.
  • Add stock. Add black beans and chick peas.
  • Season well with sea salt and pepper and cook for 5 - 7 minutes.
  • To make the salsa, put all ingredients except the avocado in a food processor and chop for 10 seconds.
  • Serve the chilli in a bowl with a spoon of rice or quinoa (totally optional), a spoon of salsa and fresh avocado .

Nutrition

Calories: 466kcal | Carbohydrates: 73g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Sodium: 675mg | Potassium: 1136mg | Fiber: 20g | Sugar: 8g | Vitamin A: 2147IU | Vitamin C: 57mg | Calcium: 164mg | Iron: 8mg
About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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