Vegan Chilli

Vegan Chilli

Preparation time:

Less than 30 Minuti

Nutritional information:

177kcal / per serving


Second course,

Side dish


Seasonal dish:


Enviromental Impact:

Low (0.258kg CO2 eq) i

A vegan variant of a well-known traditional Mexican dish, which brings vegetables and legumes to the table and is also environmentally friendly.

Ingredients for 4 portions

  • Meat-free vegetarian mince 300 g
  • Aubergine (diced) 50 g
  • Chopped tomatoes 200 g
  • Red kidney beans (cooked) 100 g
  • Tomato puree 60 g
  • Vegetable stock 350 ml
  • Red bell pepper 50 g
  • Green bell pepper 50 g
  • Onion (diced) 80 g
  • Fresh coriander (chopped)
  • Chilli powder a pinch
  • A pinch of garlic powder (or one small clove)
  • Cumin a pinch
  • Salt and pepper to taste
  • Olive oil 2 tbs



Heat oil in a thick bottom saucepan and sweat onion, peppers and aubergine for 3 mins.


Add garlic, veggie mince, chilli powder, cumin, tomato puree and cook for a further 4 mins.


Add the vegtable stock, chopped tomatoes and kidney beans.


Bring to a boil and simmer for 15 mins.


Remove from heat and season with salt and cracked black pepper and fold in chopped coriander.

Enviromental Impact



Per serving:

0.258kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.