Chickpea and Courgette (Zucchini) Vegan Chilli

This simple vegan chilli with chickpeas, courgette and red peppers is a perfect midweek meal.

It’s ready in less than 30 minutes and is full of the warming flavours of cinnamon and smoked paprika, which work beautifully with the vegetables.

It’s perfect served simply over some white rice, but you could also add some tortilla chips, sliced red chillies or a dollop of vegan yoghurt to mix things up.

Give this a go – it’s packed full of smoky flavours and I guarantee you’ll love it.

Ingredients, Substitutions and Variations

• Olive oil – you could also use vegetable oil.
• Onion and garlic – staple flavours! Use white or yellow onion and don’t skip the garlic!
• Fresh coriander – I adore fresh coriander and I think it adds something special to a vegetarian chilli like this. If you don’t agree, you can leave it out.
• Ground cinnamon and smoked paprika – these two spices together create such an incredible depth of flavour. You could also add a touch of ground cumin.
• Chopped tomatoes– passata would also work if you prefer a smoother sauce.
• Chickpeas and borlotti beans – this is where you can get adventurous! Substitute these with any tinned beans you have in your cupboard (not ones in sauce). Kidney beans, black beans, pinto beans and butter beans would all work. My suggestion, though, is to use two different ones to get that variety in taste and texture.
• Courgette and red pepper – perfect vegetables for this dish. You could also add a handful of spinach and some mushrooms.

How to Make Vegan Chilli

1. Soften the onions and garlic in olive oil, then add ground cinnamon and smoked paprika. Cook for a few seconds.

• 2. Add: chopped tomatoes, chickpeas, borlotti beans and sliced courgette. Stir then simmer for 15-20 minutes until the courgette is soft.

• 3. Finish by stirring in chopped red bell pepper and coriander. Serve over white rice.

If you’re loving this yummy vegetable chilli, there are plenty more flavourful vegan meals to try next. The Lentil Chilli with Roasted Sweet Potato offers a sweet and smoky twist on the classic. For something lighterS but just as satisfying, the Warm Roasted Chickpea Salad is packed with protein and crunch. 

Chickpea and Courgette Vegan Chilli Recipe

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A veg-packed vegan chilli recipe with chickpeas, courgettes (zucchini) and red peppers that’s ready in less than 30 minutes.

Harriet Young Start Cooking in Cook Mode

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Serving Size 6 people

Ingredients

• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 20 grams fresh coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 800 grams chopped tomatoes tinned
• 800 grams chickpeas tinned
• 400 grams borlotti beans tinned
• 1 courgette
• 1 red pepper

US Customary – Metric

Instructions

• Finely chop your onion, garlic and the stalks of the coriander. Put in a large pan with the oil and cook over a medium heat for 2-3 minutes. Stir in the cinnamon and smoked paprika, then tip in the chopped tomatoes, chickpeas and borlotti beans.
• Chop the courgette and add this to the pan too. Bring to the boil, then simmer for 10 minutes.
• Finely chop the red pepper and coriander leaves and stir these into the chilli. Taste, and season with salt and pepper, and add more cinnamon and smoked paprika if it needs it too.

Video

Notes

• This recipe serves six when eaten with white rice. It freezes really well so pop any excess in the freezer for another time. Also a great batch cooking meal!
• Adding the red pepper right at the end means it keeps its texture and adds crunch to the chilli. If you would prefer it softer, just simmer the chilli for ten more minutes before serving.
• Get creative with your toppings – you could try vegan yoghurt, pickled jalepenos,  avocado, crumbled tortilla chips.

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