This vegan chili recipe is hearty, and filling. With a mix of chickpeas (garbanzo beans), beans, sweet corn, and Ethiopian spices, this vegan African chili is easy to make, bursting with flavours and nutrients and a secret umami ingredient.
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Thanksgiving is come and gone, and it’s snowing outside. Two stark reminders that the winter is making its way (slowly but surely) over here. As the temperatures drop, all I need is this bowl of vegan Ethiopian chili.
Please do not get me wrong. It’s not that I think the world needs yet another chili recipe. However, what I do know, is that I need this chili recipe, which has been inspired by this chickpea curry recipe, in my life. You probably do too. Because there are so many secrets in this assuming chili bowl that will have you hooked, in every sense.
The secret starts with the chili blend. Berbere spice, cumin, ginger and finely chopped fresh oregano come together to create an amazing chili with loads of flavour.
Then of course, there is the matter of the garbanzo beans. Freshly boiled. Because there is no place for canned garbanzo beans in this recipe. So plan ahead, because dried garbanzo beans need to be soaked over-night (at the minimum) or for up to 17 hours, and then boiled for at least 1.5 hours.
And with the red kidney beans also in tow, you won’t have to worry about thickening this chili. Just simmer and go. And finally, the shiitake mushrooms add a powerful dose of umami, so much so, you won’t believe this chili recipe does not contain meat.
Because, at the end of a cold winters day, there is nothing more satisfying than a bowl of seriously good chili.
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This recipe has been added to your Meal Plan
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| Servings | Prep Time |
| 3 servings | 5 minutes |
| Cook Time |
| 60 minutes |
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- 100 g dried chickpeas (garbanzo beans)
- 200 g red kidney beans *
- 50 g sun-dried tomatoes **
- 200 g sweet corn
- 1 onion ***
- dried apricots ****
- 30 g fresh ginger *****
- 1 tsp dried oregano
- 2 garlic cloves
- 2 tsp berbere spice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp tumeric
- 1 tsp coconut oil
- 1 vegetable stock cube
- 400 ml tomato sauce
- 150 ml water
- 1 tbsp brown sugar
- 15 g dried shiitake mushrooms
- Place the chickpeas in a glass bowl. Add enough water to cover the chickpeas, and then some. Leave to soak for at least 12 hours, preferably overnight.
- To cook the chickpeas, drain the soaking liquid and place the chickpeas in a saucepan. Add 500ml of water to the chickpeas and cook on medium heat for 1.5 - 2 hours, or until the chickpeas are done.
- When done, drain the chickpeas, reserving the liquid (aquafaba) for other uses, and set the chickpeas aside for this recipe.
- Add the dried shiitake mushrooms to a bowl of boiling water. Leave to rehydrate for approximately 15 minutes. When sufficiently rehydrated, roughly chop the shiitake mushrooms and set aside.
- Add the chopped sun-dried tomatoes, and all the spices (berbere spice, ground cumin, coriander and turmeric) and the dried oregano. Stir-fry for 5 minutes, stirring frequently.
- Place a dutch oven on the medium heat setting on the stove. When hot, add 1 teaspoon of coconut oil. Then add the chopped onions, garlic and ginger and sauté for 3 - 4 minutes until the onions are soft and coloured.
- Then add the tomato sauce, sugar, vegetable stock cube, red kidney beans sweet corn, re-hydrated shiitake mushrooms and the 150ml of water. Stir to mix all the ingredients, and taste and add salt/pepper to your liking. Then cover the pan, and allow to simmer on low heat for 60 minutes.
- Remove from heat and allow to rest for a few minutes before serving.
* I am using pre-cooked red kidney beans for this recipe
** Sun-dried tomatoes should be very finely chopped
*** Onions should be finely chopped
**** You only need a handful of dried apricots, chopped into small cubes
***** fresh ginger should be grated or very finely chopped
To test for chickpea done-ness, take a chickpea between your thumb and index finger. Press lightly but firmly. The chickpea should "give easily" with the pressure from your fingers.
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Is this recipe right for you?
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The information shown is an estimate, and does not replace a professional nutritionist’s advice.
Did you make this recipe?
Please let me know how it turned out for you. Leave a comment below and share a picture on Instagram with the hashtag #africaonyourplate.
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