Fibre-filled Vegan Chilli

Vegan Chilli Recipe

A simple yet tasty store cupboard recipe that will have you well on your way to 30g fibre per day.


  • 2 tins chopped tomatoes
  • 2 tins beans (e.g. black beans and kidney beans)
  • 3/4 cup bulgur wheat (swap this for quinoa to make it GF)
  • 1 red pepper
  • 1 brown onion
  • 4 cloves garlic (chopped)
  • 1 handful jalapenos (chopped)
  • 2 tbsp mild chilli powder
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 2 tsp cumin seeds
  • 1/4 tsp cayenne pepper


  1. Heat some oil in a pan, then add the onion, red pepper and jalapenos and cook until soft.
  2. Add the spice mix along with the chopped garlic and fry until fragrant.
  3. Add the bulgur wheat (or quinoa if you're making a GF chilli) and add all the chopped tomatoes
  4. Add two cups of water, bring to the boil, cover and simmer for 10 minutes.
  5. Add two cans of beans, give the chilli a stir and cook uncovered for a further 10 minutes.
  6. When you're happy with the consistency, serve the chilli up with some wholegrain rice and whatever toppings you can find in the fridge.
  7. This recipe should make 8 servings so you should get plenty of meals out of it. Portion it up and pop it in the fridge/freezer.



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