Smoky Vegan Chilli Bowl
Prep time
Cook time
Total time
A super simple and speedy vegan chilli bowl for a quick and easy mid-week meal.
Recipe type: Main, Vegan, Vegetarian
Cuisine: Mexican
Serves: 6
  • Vegan Chilli
  • 1 tbsp. oil (I used rapeseed oil with herbs ad spices)
  • 1 red onion
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp oregano
  • 1 tsp cinnamon
  • 2 tbsp tomato puree
  • Mushrooms (approx. 200g)
  • 1 red pepper
  • 2 cans chopped tomatoes
  • 2 cups dried soy mince
  • 2 to 4 cups water
  • 1 can kidney beans
  • 1 tsp liquid smoke
  • 2 squares vegan dark chocolate
  • black pepper to taste
  • Optional if not cooking for children
  • 1 tbsp chipotle paste or tsp red chilli flakes
  • salt to taste
  • Bowl Toppings (optional)
  • Lime soaked avocado
  • Black beans
  • Fresh chilli
  • Fresh coriander
  • Tortilla chips
  1. Chop the onions, mushrooms and pepper
  2. Add the onion to a pan with the oil and soften for about 3 minutes
  3. Add the spices, tomato puree and chilli paste or chilli flakes if using - cook for 2 minutes
  4. Add the chopped mushrooms and red pepper and cook for 2 more minutes
  5. Stir in the chopped tomatoes and add the soy mince, water and beans
  6. Cook for 15 minutes covered and then 5 minutes uncovered or until sauce has thickened
  7. Add the liquid smoke and chocolate
  8. Season and serve with your choice of toppings
*This is a high protein and fiber meal. Serve alongside your favourite grain to complete the meal,
*I used dried soy mince which is best added to liquid. Other soy mince can always be added earlier in the cooking process for a more smokey flavour.
*I have made this before and left it cooking on low for an hour - it's very forgiving!
*Perfect for children and adults - can be mashed slightly if needed. Keep salt and chilli low for babies.
Recipe by Preggie Veggie at