Vegan Chilli with Buckwheat and Home Made Guacamole

By Luke Jones. Follow him on Twitter and Facebook. Serves: 3-4

Vegan Chilli 1

Ready in: 40 mins

One of my aims for the next few months is to post more of the healthy plant based recipes that I personally eat quite regularly. I thought I’d start with a pretty safe one – the simple chilli.

I’m not all that sure why it’s called a chilli. Yeah it’s certainly got a few chillies in it, but it’s also got a load of tomatoes and plenty of other veg too. In fact, the chilli is probably one of the smallest ingredients in the dish…

But it tastes good, it’s easy to make, it’s cheap, and it’s pretty healthy too; so I’ll let it slide…


For the chilli:

  • A small chilli (or more, your call)
  • One red onion
  • One sweet corn (feel free to use frozen or canned)
  • A few red peppers
  • A couple of carrots
  • Two tins of beans (I used red kidney and black eyed)
  • Two tins of chopped tomatoes
  • One tablespoon ground cumin
  • One tablespoon smoked paprika
  • One teaspoon cayenne pepper
  • Buckwheat

    Mad chopping skills

    Mad chopping skills yo

For the guacamole:

  • One ripe avocado
  • One lemon or lime
  • A few cherry tomatoes


  1. Throw the buckwheat or your grain of choice into the saucepan with some boiling water, keeping an eye on it to ensure it doesn’t dry out, or go too mushy. It usually takes between 20-35 minutes to cook, but can be unpredictable. If it starts sticking together too much, maybe cook it less next time…
  2. In the meantime, dice the chilli, onions, peppers, carrots and throw them all into your wok or frying pan with the sweet corn. You can fry the vegetables in oil, but I prefer to broil them lightly with a small amount of water for about 10 minutes instead.
  3. When the vegetables start to soften, add in the tomatoes, beans, and spices. Stir it all up, then put the lid on and let it simmer away for around 20-30 minutes.
  4. Now time to make the Guacamole. Cut the avocado open, spoon out the flesh, and mash it down with a fork. Add in some finely diced cherry tomatoes and some juice from your lemon or lime, and you’re done.
  5. Drain the buckwheat, serve everything up, and hopefully enjoy.

IVegan Chilli 3t’s a pretty simple meal to make, and tastes really good. If you have a slow cooker you can even stick it on to cook in the morning before work, and it would be there waiting for you when you get home.

My gluten free, oil free, vegan flatbread bread goes pretty well with this too, as does some homemade hummus. I’ll be posting both recipes in the next few weeks, so keep your eyes peeled!

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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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