My Brother in law Nick is the person who taught me how to make chilli. Prior to his teachings I was using a jar of pre-made stuff. He taught me which spices to use, how to get the right consistency and I’ve never looked back. Homemade sauce tastes so much better than jars – sorry, Uncle Ben!

Over the years my recipe now bears only a passing resemblance to Nick’s version but that’s the real beauty of chilli – no two are the same but each one is delicious.

I have ever so slightly changed Nick’s recipe below. He uses a splash of Worcestershire sauce in his but I’ve switched that out for a drop of liquid aminos because we like to keep things vegan up in here. Nick said he will replace his bottle of Worcester sauce with some liquid aminos to give it a go which is fantastic! If everyone made a small change it would add up to a big difference 🙂

OK, enough rambling; here’s the recipe –

SERVES 4 (with plenty of sides)


1 large onion – diced

1 Red Pepper – diced

1 Yellow or Orange Pepper – diced

1 Fresh Red Chilli – finely chopped (keep the seeds or discard them, that’s a personal choice)

4 cloves of garlic – finely chopped or crushed

A splash of olive oil

Tin of chopped tomatoes

2 x Tin of mixed beans in Chilli sauce

For the spice mix

½ teaspoon Cayenne Pepper

½ teaspoon Turmeric

½ teaspoon Chilli Powder

½ teaspoon Cumin

1 teaspoon Cinnamon Powder

1 teaspoon Paprika

Pinch of Salt & Pepper

A few drops of Liquid Aminos (if you aren’t familiar with this product, it’s like a vegan version of Worcestershire sauce)




Place the onion, peppers, chilli, garlic and olive oil into a large saucepan. Mix well so the oil covers all the ingredients and then place on a medium heat. Stir regularly until the onions and pepper start to soften.

While that is happening add all of the spice mix ingredients into a small bowl and mix together. This should create a wet paste.

Once the onions and peppers have softened add in the wet spice paste and give everything a good stir. Leave the pan like this for about 3-4 minutes stirring infrequently. You want everything to be coated (which is why you need to stir) but you want the spice mix to stick and burn ever so slightly as this creates lots of flavour.

Add in the tin of chopped tomatoes and give everything a good stir, leave until the tomatoes begin to boil – this shouldn’t take long at all. Then add in both tins of mixed beans – do not drain the beans we want all of the sauce for flavour. This should leave you with a fairly runny looking pan full of chilli. Leave on a medium heat and stir every few minutes for around about 20 minutes. Over this time the chilli will dramatically reduce down and you can stop whenever it has reached your desired consistency.

Best served with tacos, leafy green salad, freshly made guacamole, spicy sweet potato wedges and a garlic mayo.




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