One-Pot Mexican Vegetable Chili

Vegan First

Recipe provided by vegan first

This Indianized version of chili probably tastes of nothing like the traditional stuff, but makes a healthy, easy to cook and filling meal.

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Enjoy this vegan first recipe? Why not try this coconut milk & matcha panna cotta too?


1 tbsp oil

1 medium onion, finely chopped

1 medium green chili, finely chopped

3-4 cloves of garlic, crushed

A small piece of ginger, finely chopped

2 cups chopped mixed vegetables (potato, cauliflower, sweet potato, green peas, pumpkin, carrot, eggplant, etc.)

2-3 medium tomatoes, coarsely chopped

1 cup boiled chickpeas/kidney beans

1 cup soya granules, soaked and squeezed

5 cups water

1/4 tsp turmeric powder

1/4 tsp cumin powder (jeera)

Italian seasoning, to taste

Salt, to taste


1. Heat oil in a pressure cooker and add the onion, garlic, chili and ginger. Cook on low-medium heat until the onion turns translucent.

2. Add the mixed vegetables and continue cooking till they soften a bit. Now add the tomato. Let the mixture cook till the tomato turns pulpy.

3. Stir in the boiled chickpeas/kidney beans and soya granules. Add the water. Season with turmeric powder, cumin powder and salt. Pressure cook on medium for 7-8 minutes.

4. Sprinkle with Italian seasoning and serve hot with vegan sour cream.

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