Homemade Vegan Chilli

An indulgent homemade chilli, packed with seasonal vegetables and a hint of zesty lime.


    • 30ml extra virgin olive oil
    • 2 medium red onion, chopped
    • 1 large red capsicum, chopped
    • 3 medium carrots, chopped
    • 2 stalks celery, chopped
    • 4 garlic cloves, finely chopped or minced
    • 2 tsp chilli powder - or to taste
    • 2 tsp ground cumin
    • 1 ½ tsp smoked paprika
    • 1 tsp dried oregano
    • 800g (2 tins) chopped tomatoes
    • 400g tin of black beans, rinsed and drained
    • 400g tin of pinto beans, rinsed and drained
    • 500ml water
    • 30g MAGGI® Vegetable booster
    • 1 bay leaf
    • 1–2 tsp lime juice, to taste
    • 1 tbsp chopped coriander
    • Chopped fresh coriander, sliced avocado,
    • tortilla chips, vegan sour cream or vegan crème
    • fraiche and grated vegan cheddar cheese.


    • Heat the oil in a large heavy bottom pot.
    • Sauté the onions and celery for 3 minutes, add the carrots and capsicum and sauté for another 8 minutes.
    • Add the garlic, chilli powder, cumin, smoked paprika and oregano.
    • Cook for approximately 2 minutes.
    • Add the tinned tomatoes, tinned beans, bay leaf, water and MAGGI® Vegetable Booster.
    • Gently simmer for 30 minutes stirring occasionally.
    • Add the chopped coriander, stir to combine, and then mix in lime juice according to taste.
    • Garnish individual portions and serve.


    • For a thicker consistency, remove 1 ½ cup of the chilli from the pot and place in a blender blend until smooth and then add it back into the pot.
    • Serve over rice for a heartier meal
    • For a non-vegan/vegetarian option, add shredded chicken