Vegan Mexican chilli

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Main Course

Cuisine: American/Mexican


  • saucepan


  • 2-3 tbsp. oil
  • 1 onion medium
  • 3 garlic cloves
  • 1 tbsp. jalepano or as per taste
  • ¾ cup carrots or 1 large
  • 2 capsicums 1 red and 1 green
  • 1 can tomato puree 1 can is approx 400gms
  • 2 cans black beans 1 can is approx 400gm
  • 3 cups water
  • 1 tbsp. paprika powder
  • 1 tbsp. Mexican seasoning or curry powder
  • ½ Avocado optional for garnish
  • 1 tbsp. lime juice


  • Heat oil in a saucepan. Add onion garlic jalepano, and cook until onions are dark brown.
  • Add carrots and cook for 5 mins.
  • Add red and green bell peppers , along with seasoning and paprika. Cook for 5 minutes
  • Now, add tomato paste and cook for 10 mins.
  • Add 3 cups of hot water along with canned beans and allow it come to boil
  • Stir in between and let it simmer for 10 minutes.
  • Adjust water and seasoning as per taste,add lime juice at the end.
  • Serve hot.


If you do not have mexican season, just make one with mixing equal quantities of garlic powder,ginger powder and cumin. Curry powder also works well here.

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