Vegan Quinoa Bean Chilli

I have decided to do a few easy and simple recipes. There are a few meals we have always had on a regular basis such as chilli, spag bol, stir fry, pesto pasta etc and I wanted to do a few on here to show how simple they can be made vegan.

I will start with chilli as I feel I’ve got that recipe where I want it. I have to do a few tweaks to the others and then I’ll post those too.



You don’t have to add all the herbs and spices especially if you don’t like something just leave it out. I also don’t do exact measurements…sorry…add more of your favourite flavour less or non of things you don’t.

  • Onion
  • A few gloves of garlic. I like it quite garlicky so I would use 2 or 3 large cloves.
  • 2 tsp chopped ginger
  • As much fresh chilli as you prefer.
  • Any veg you fancy – I tend to add a whole pepper, mushrooms, carrot on the picture above I added courgette and broccoli.
  • A can of beans or two. On the picture above I used chickpeas. A few days ago I made a chilli and added red kidney beans and cannelini beans.
  • Red split lentils. Above I used green lentils but red lentils give a better texture.
  • Quinoa. You can use rice but quinoa is a nice change. You could use any grain I found amaranth adds nice texture and changes things up.
  • Tin of chopped tomatoes.
  • Heaped tablespoon of tomato paste.
  • Tsp marmite. Adds a depth to the sauce that is missing when not using beef stock.
  • Veg stock.
  • Good heaped tsp ground coriander.
  • Tsp sweet smoked paprika. Can use smoked paprika but I love the sweet one. I’ve only ever found it in waitrose.
  • Tsp paprika.
  • Tsp cumin.
  • Tsp tumeric.
  • Half tsp of fenugreek.
  • Tsp chilli powder.
  • Half teaspoon of Cheyenne.
  • Fresh chilli and coriander to top.
  • Could also add vegan cheese, jalapeños and or nooch.


Fry the onion off. If you are avoiding oil I fry them off in a small amount of water. If not sesame oil is our favourite.

Add garlic, ginger and chilli to fry for a minute.

Add tom paste for a minute of frying.

Add tin of chopped tomatoes.

Crumble in veg stock in.

Add beans. I would add the beans in early to cook for longer if you have issues digesting beans. Or add in a lot later to keep the texture. I add mine with the veg later on but I don’t have the best digestion so I should probably start cooking my beans for a lot longer.

Add herbs, spices and marmite.

Add quinoa and red lentils. Keep an eye on it here especially with the lentils as they catch and both absorb fluid. You will need to add a bit of water to how much sauce you prefer.

You could cook your grains and lentils separately if you want but I think cooking them in the sauce gives them chance to absorb the flavour. However, sometimes I do like to separate the sauce/veg from my grains but the lentils are always in with the sauce as I think it needs the texture.

Once those have cooked add your veg. You can always fry the veg off separately but I’m a no fuss kind of person and prefer to just bung them in. I add them at the end as I don’t want to over cook them. Any hard veg like carrots I’ll add in earlier.

Dish up and top with whatever you fancy. I can’t get enough of fresh chilli’s and fresh coriander.

Enjoy! If you make this please let me know I would love to see other people’s versions. Tag me on insta vic.the.vegan or comment below.



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