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World’s Best Vegan Red Curry Chili

Prep: 5 min
Cook: 25 min
Total: 30 min


Ingredients for 5 hearty servings

  • 1 1/2 tablespoons olive oil
  • 4 veggie burger patties – I recommend Beyond Meat
  • 1 tablespoon garlic
  • 2/3 cup diced red onion
  • 4 tablespoons red curry paste
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 (13.5oz) can OR ~6oz lite coconut milk
  • 1 cup chickpeas, drained
  • 1 can (14.5 oz) crushed tomatoes, drained
  • 2 cups veggie broth, low sodium
  • 1 cup cooked quinoa
  • 1/3 cup fresh chopped cilantro
  • sea salt & pepper to taste
  • Garnish
    • coconut (or soy) yogurt
    • jalapeno
    • lime
    • cilantro


Step 1

Set a nonstick skillet on medium heat and add 1/2 tablespoon of olive oil. Add the 4 burger patties and cook on both sides for 3 minutes each, careful not to burn them. Chop them up in the skillet using a spatula and cook for an additional 1 – 2 minutes. Set the chopped patties in a bowl and place the skillet back on the heat.

Step 2

Add 1 tablespoon olive oil, garlic and red onion. Cook until the red onion turns brown and translucent and be careful NOT to burn the garlic.

Step 3

Add red curry, chili powder and smoked paprika. Cook for about 2 minutes until it is very fragrant.

Step 4

Add the chickpeas and stir it up for 2 minutes.

Step 5

Add crushed tomatoes, coconut milk, veggie broth, quinoa and cilantro. Mix everything together, reduce heat and bring to a light simmer. Cover and cook for 15 minutes.

Step 6

Season to taste with sea salt & pepper.

Step 7

Garnish and enjoy!