[WATCH] Vegan chilli

Watch Sean Gravina make a chilli con carne... senza carne! A dish ideal for vegans or for anyone wanting to make their chilli a little healthier.

Watch Sean Gravina make a vegan chilli using a combination of pinto, bulotti and cannelleni beans

Vegan chilli


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tsp chilli powder
  • 250g pinto beans
  • 250g borlotti beans
  • 250g cannellini bean
  • 2 tins chopped tomatoes
  • 1 bay leaf
  • Vegetable stock
  • ⅓ cup fresh chopped coriander
  • Salt and pepper
  • Avocado
  • Tofu


  1. In a large soup pot, heat olive oil over medium heat.
  2. Add onion and red bell pepper; sauté the vegetables for 8 mins or until onion is soft and lightly browned.
  3. Stir in garlic and chilli powder; cook for 1 min.
  4. Add beans, tomatoes, bay leaf and vegetable stock.
  5. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 mins or until beans are tender.
  6. Remove from the heat and discard the bay leaf.
  7. Adjust salt and pepper as needed.
  8. Stir in coriander and serve topped with avocado and tofu.

This recipe first appeared on Gourmet Today TV, aired on 23 January, 2015.

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