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- Tower 6.5L Slow Cooker — ideal for a full batch of chilli that fills the freezer
- Clip & Lock food containers — for tidy freezer portions and calmer lunches later in the week
- Cast iron casserole dish — great for slow simmering on the hob; the thick base holds steady heat brilliantly for chilli
Chilli is one of the most-cooked things in my kitchen — probably once a fortnight from October through March. I’ve been making some version of it for fifteen years: sometimes with beef mince, sometimes fully vegan with lentils and two kinds of beans, occasionally with turkey mince when it’s on offer. The recipe below is the version I’ve settled on — the one I actually make, not an idealised version. The cocoa powder tip came from reading about Mexican mole cooking years ago; the pinch of yeast extract came from a period of trying to deepen vegan batches. Both stuck. Both make a difference.
A reliable bowl of chilli that’s gently spiced, deeply savoury, and built for real UK weeknights. Make it classic beef, or go fully vegan — the flavour base is the same, and both freeze beautifully.
Jump to: Classic beef chilli · Vegan chilli · Slow cooker · Batch cook & freezer
Shopping list
For the shared base
- 1 large onion
- 2–3 garlic cloves
- 1 red pepper (optional, but lovely)
- 2 tbsp tomato purée
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- Chilli powder or flakes (to taste)
- 1 tin chopped tomatoes (400g)
- 200–300ml stock (beef or veg)
- Salt + black pepper
- 1 lime or a splash of vinegar (finishing)
Pick your route
- Classic beef: 500g beef mince (10–15% fat works well), 1 tin kidney beans (400g), 1 tbsp Worcestershire sauce (optional)
- Vegan: 200g red lentils, 1 tin kidney beans (400g), 1 tin black beans (400g) (or mixed beans), 1–2 tbsp soy sauce/tamari
Optional “depth” boosters (choose 1)
- 1 square dark chocolate
- 1 tsp yeast extract (Marmite-style)
- 1 tsp cocoa powder
On the depth boosters: these aren’t gimmicks. I’ve been adding a teaspoon of cocoa powder to beef chilli for years after reading about Mexican mole — it adds a subtle earthiness that you can’t identify but definitely notice by its absence. The yeast extract tip came later, when I was trying to deepen vegan batches without soy sauce alone. Either works; both are worth trying at least once.
The flavour base (works for both)
This is the calm little trick: build one rich base, then decide whether you’re going beef or vegan. It keeps the recipe simple, and both versions taste like a proper chilli.
- Soften. Warm 1–2 tbsp oil in a large pan over medium heat. Add chopped onion (and pepper, if using) with a pinch of salt. Cook 8–10 minutes until soft and sweet.
- Fragrance. Add garlic for 30 seconds. Stir in cumin, smoked paprika, oregano and your chilli (start small — you can always add later). Toast your spices in the dry pan before the mince or oil goes in if you have the time — 30 seconds and the difference is noticeable.
- Toast the tomato purée. Add purée and cook 1–2 minutes, stirring, until it darkens slightly and smells richer.
- Simmer base. Add chopped tomatoes and stock. Bring to a gentle simmer. Now choose your route below.
Mild / medium / hot
- Mild: ½ tsp chilli powder (or a pinch of flakes)
- Medium: 1 tsp chilli powder
- Hot: 2 tsp chilli powder + a pinch of flakes (or chipotle paste for smoky heat)
Tip: If you’re cooking for mixed tastes, keep it mild in the pot and serve heat at the table.
Classic Beef Chilli
Fragrant base, browned beef, long simmer — better the next day, but it won’t last that long.
Ingredients
- Large onion, diced1
- Garlic cloves, crushed2–3
- Red pepper, diced (optional)1
- Tomato purée2 tbsp
- Ground cumin1 tbsp
- Smoked paprika2 tsp
- Dried oregano1 tsp
- Chilli powder or flakesto taste
- Tin chopped tomatoes (400g)1
- Beef stock200–300 ml
- Beef mince, 10–15% fat500 g
- Tin kidney beans, drained (400g)1
- Worcestershire sauce (optional)1 tbsp
- Olive oil2 tbsp
- Salt and black pepperto taste
Method
- Soften onion and pepper in olive oil over medium heat for 8–10 minutes. Add garlic for the last minute. Add cumin, paprika, oregano and chilli; stir for 30 seconds. Push to one side and toast the tomato purée in the space for 1 minute.
- Add chopped tomatoes and stock. Simmer for 10 minutes.
- Meanwhile, brown the mince in a separate pan over high heat until coloured all over. Season lightly — don’t skip this step. Add to the base along with Worcestershire sauce if using.
- Simmer gently, uncovered, for 25–35 minutes, stirring occasionally, until thick and glossy. (Slow cooker: after step 2, transfer base and browned mince to slow cooker. Cook on Low 4–6 hours or High 2–3 hours, adding beans for the last 30 minutes.)
- Stir in kidney beans for the last 10 minutes. Taste, adjust salt, then finish with a squeeze of lime or a splash of vinegar.
Vegan chilli
Serves: 4–6 · Time: 45–60 mins · Best for: batch cooking, easy lunches, freezer portions
Ingredients
- Shared flavour base (above) using vegetable stock
- 200g red lentils (rinsed)
- 1 tin kidney beans (drained and rinsed)
- 1 tin black beans (drained and rinsed) or mixed beans
- 1–2 tbsp soy sauce or tamari (for savoury depth)
- Optional depth booster: cocoa / dark chocolate (vegan) / yeast extract
- To finish: lime wedge (or 1 tsp vinegar)
Method
- Add lentils early. Once your base is simmering, stir in rinsed lentils. Simmer gently, uncovered, 20–25 minutes, stirring now and then.
- Add beans later. Stir in beans for the last 10 minutes.
- Umami + finish. Stir in soy/tamari (start with 1 tbsp, then taste), plus your depth booster if using. Adjust salt, then finish with lime/vinegar.
- Texture check. If it’s thicker than you want, add a splash of hot water/stock. If it’s thinner, simmer 5–10 minutes more.
Red lentils are the ingredient I use most in the vegan version. They dissolve into the base over the cook, thickening everything naturally and adding protein without any textural weirdness. I’ve found the vegan version actually freezes marginally better than the beef — the lentils give it a texture that holds really well after reheating.
Slow cooker method (both versions)
Best results: Do the onion + spice + tomato purée steps first (and brown the mince for beef). Then slow cook.
Classic beef chilli (slow cooker)
- Soften onion/pepper, bloom spices, toast tomato purée as per the base.
- Brown the mince in a separate pan.
- Add everything to the slow cooker except the beans.
- Cook: 6–8 hours on LOW or 3–4 hours on HIGH.
- Stir in beans for the last 30–45 minutes.
- Finish with lime/vinegar.
Vegan chilli (slow cooker)
- Make the base in a pan first (onion + spices + purée + tomatoes).
- Add to slow cooker with lentils, stock, and seasoning.
- Cook: 6–8 hours on LOW or 3–4 hours on HIGH.
- Stir in beans for the last 45–60 minutes.
- Finish with soy/tamari + lime.
This is a slow-cooker recipe at heart — if you don’t own one yet, these are the slow cookers we’d actually buy.
What to serve with chilli (and the best toppings)
Cosy classics
- Rice (basmati or long-grain)
- Jacket potatoes — butter + chilli is one of the best combinations in cold weather cooking
- Nachos with melted cheddar
- Wedges or chips
Finishing touches
- Grated cheddar or vegan cheese
- Sour cream / Greek yoghurt (or vegan yoghurt)
- Spring onion, coriander
- Lime wedges
- Pickled jalapeños / hot sauce
- Diced avocado or guacamole
- Quick pickled red onion
- Crunch: crushed tortilla chips
Batch cook, freezing, reheating
Fridge
Cool quickly, then refrigerate. Eat within 3 days. Chilli often tastes better the next day once it’s had time to settle — the spices mellow and deepen.
Freezer
Freeze in portions (2-person tubs are ideal). Label with the date. Best within 3 months for flavour and texture.
Reheating
Reheat until piping hot all the way through, stirring as it warms. If it thickens in the fridge/freezer, loosen with a splash of water or stock. If it’s thin, simmer uncovered for 5–10 minutes to reduce.
Leftover ideas: chilli toasties · chilli mac · loaded wedges · quick taco bowls with rice + salad + lime
Useful kit (optional)
Kit That Earns Its Keep
Not essential — just genuinely handy if you make chilli (or batch-cook) often.
- Tower 6.5L Slow Cooker — ideal for chilli that simmers gently all day, and brilliant for batch cooking
- 24cm Cast Iron Casserole — great for slow simmering on the hob; thick base, steady heat, lovely finish on a beef chilli
- Clip & Lock food containers (4-pack) — for tidy freezer portions and calmer lunches later in the week
Troubleshooting
- Too watery: simmer uncovered 10–15 mins. A spoon of tomato purée can help.
- Too thick: loosen with a splash of hot water/stock.
- Too spicy: add beans/tomatoes, a spoon of yoghurt (or vegan yoghurt), and a tiny pinch of sugar.
- Too acidic: a pinch of sugar or a small knob of butter (or vegan butter) can soften the edge.
- Flat flavour: it usually needs more salt, or another 10 minutes of simmering, or a squeeze of lime.
FAQs
Can I make chilli in advance?
Yes — it’s often better the next day. Cool quickly, refrigerate, and reheat until piping hot. The flavours deepen and mellow overnight.
Can I freeze chilli with beans?
Yes. Both the beef and vegan versions freeze well with beans included. Portion it up so you only defrost what you need.
How do I make it kid-friendly?
Keep the chilli level mild in the pot and let adults add heat at the table. Serve with yoghurt and cheese — both offset heat and make it more appealing to younger tastes.
Do I have to use kidney beans?
No. Mixed beans, black beans, or even butter beans work. Use what you’ll actually eat.
What mince is best?
Something with a little fat (10–15%) gives a richer chilli. Very lean mince can taste dry after a long simmer. I use standard supermarket beef mince rather than anything premium — the slow cooking does the work.
More cosy, practical reads
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🛡 Our standards: How we research · Editorial policy · Affiliate disclosure · Corrections · Last reviewed: July 2026
About Gareth
Gareth Isherwood is the editor of Danbury & Lovejoy. He has baked bread at home for 25+ years and has 15 years of growing experience across gardens, containers and other growing spaces, including an East Sussex allotment for the past three years. Read his full story →
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