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Vegan chilli with avocado salad recipe

Vegan chilli with avocado salad recipe

33 ratings

This spicy, vegan chilli recipe is a great alternative to the traditional meaty chilli con carne. Packed with meat-free mince, tons of vegetables and beans, it is just as hearty and satisfying as the original. Served with a zingy avocado and lime salad and fresh coconut, this recipe has the perfect balance of flavour and texture; it's sure to be a new family favourite. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 523 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 2 medium-heat red chillies, sliced
  • 1 x 454g pack frozen meat-free mince made with soya
  • 400g tin chopped tomatoes
  • 300g celeriac, chopped
  • 300ml vegetable stock
  • 1 x 390g tin pinto beans in water, rinsed and drained
  • 1 x 400g tin kidney beans, rinsed and drained
  • 1 x 400g tin black eyed beans in water, rinsed and drained
  • 1 red onion, roughly chopped
  • 2 avocados, sliced
  • 4 tbsp chopped coriander, plus extra to garnish
  • 2 limes, 1 halved and 1 cut into wedges
  • 25g coconut chunks, finely sliced
  • 1 x 250g wholegrain rice, cooked to pack instructions, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    7g 33%
  • Sugars

    12g 13%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 38.9g Protein 31.9g Fibre 20.5g


  1. Heat 1 tbsp olive oil in a large saucepan over a medium heat, then add the garlic and onion. Sauté for 8 mins, or until soft. Stir in the cayenne pepper, paprika and chilli and cook, stirring occasionally, for 2 mins. Add the soya mince, chopped tomatoes, celeriac and stock, mixing well to combine. Bring to the boil, then simmer uncovered, stirring occasionally, for 20 mins. Add the pinto, kidney and black-eyed beans, season, and simmer, stirring occasionally, for another 10 mins.
  2. Meanwhile, combine the red onion, avocado and half the coriander in a bowl, and squeeze over the juice of one of the lime halves. Season, then add the remaining olive oil, mixing well to coat.
  3. Stir the remaining chopped coriander into the chilli and squeeze in the juice from the remaining half lime, then scatter with the coconut. Garnish the chilli with the extra coriander. Serve with the wholegrain rice, avocado salad and a few lime wedges for squeezing over. The chilli will keep, chilled and covered, for 2 days.

Tip: This makes a moderately spicy chilli. If you like it hot, add another chilli or another ½ tsp crushed chillies. For a milder chilli that’s more suitable for kids, use just 1 chilli or ½ tbsp crushed chillies.

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