BBQ Backyard Vegan Chilli Dad’s Recipe

I learned this vegan chilli recipe from my dad, who shocked everyone when he started cooking plant-based meals on his beloved BBQ. There’s something magical about gathering in the garden while the aroma of smoky beans and spices fills the air. My meat-loving friends can’t believe it’s completely vegan, they always ask for seconds! It’s become our family’s go-to comfort food, and I can’t wait to share how simple it is to create these rich, complex flavours yourself.

Why You’ll Love this BBQ Garden Vegan Chilli

When I first created this BBQ-infused vegan chilli, I knew it would become a family favourite. The flavour profile is absolutely incredible rich, smoky, and deeply satisfying without any animal products.

I’ve combined three types of beans with sweet corn and tangy tomatoes for a hearty texture that’ll please even dedicated meat-eaters.

One of my best cooking tips: let those onions get nice and translucent before adding the garlic. It creates a perfect foundation for all the other flavours to build upon.

Another secret? That dash of ginger! It’s unexpected but adds a subtle warmth that complements the chilli powder and cumin beautifully.

You’ll love how quickly this comes together, just 20 minutes of simmering and dinner’s ready!

What ingredients are in BBQ Garden Vegan Chilli?

Our BBQ Vegan Chilli combines hearty beans with smoky BBQ flavours for a comforting, plant-based meal that’s perfect for chilly evenings or weekend gatherings. This recipe builds on classic vegan chilli ingredients but adds that special BBQ twist that transforms it into something truly special. The combination of three different beans creates a wonderful texture variety that’s both satisfying and nutritionally balanced.

• 1 large yellow onion, chopped
• 1 tablespoon vegetable oil
• 4 garlic cloves, diced (or garlic powder as an alternative)
• 1 (15 ounce) can red kidney beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can pinto beans
• 2 (15 ounce) cans diced tomatoes
• 1 (4 ounce) can diced green chillies
• 1 (10-16 ounce) bag frozen sweetcorn kernels
• 2 tablespoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon Cajun seasoning
• 1 dash ginger
• Salt and cayenne pepper to taste

When shopping for these ingredients, do try to find low-sodium beans if possible, as you can always add more salt later to taste. The frozen sweetcorn works brilliantly in this recipe, but fresh corn cut from the cob would be a lovely addition in the summer months. And while the recipe specifies these particular beans, you could easily swap in whatever varieties you have in your cupboard, chickpeas or butter beans would make a lovely substitution. The beauty of this vegan chilli is its flexibility and forgiving nature, perfect for using what you’ve got on hand.

How to Make this BBQ Garden Vegan Chilli

To prepare this hearty vegan chilli on your BBQ, you’ll want to use either indirect cooking on a Kamado or pot cooking on an Ozpig stove. Start by placing a large cast iron pot on your preheated BBQ (around 180°C) and add 1 tablespoon of vegetable oil. Once hot, toss in your chopped large yellow onion and sauté until it becomes translucent, this typically takes about 5 minutes with the lid closed to maintain temperature.

Then add 4 diced garlic cloves and give them a quick 30-second sauté, being careful not to let them burn in the outdoor heat.

Now for the satisfying part: add all your tins with their juices, 1 can each of red kidney beans, black beans, and pinto beans, along with 2 cans of diced tomatoes and a can of diced green chillies. The BBQ adds a lovely smoky dimension that you simply can’t achieve on a regular hob. For an extra smoky note, you might consider adding a small handful of soaked wood chips to your coals before starting.

Next, stir in a bag of frozen corn kernels and your spice blend: 2 tablespoons chilli powder, 1 teaspoon cumin, 1 teaspoon Cajun seasoning, and a hint of ginger, salt, and cayenne pepper. The outdoor cooking environment really helps these flavours to develop and meld together beautifully.

Let your chilli simmer with the BBQ lid closed for about 15-20 minutes, maintaining a steady temperature of around 150-160°C. This gentle, smoky heat allows all the flavours to marry while the beans soften slightly. If using a Pit Barrel Cooker, you might position your pot slightly off-centre to achieve more indirect heat.

Stir occasionally to prevent the bottom from catching. After simmering, give it a taste and adjust your seasonings as needed, the outdoor cooking tends to intensify some flavours while mellowing others. This method of cooking allows you to take advantage of the integrated adapter for BBQ Guru attachment, ensuring your BBQ maintains consistent temperatures for optimal cooking.

Serve your BBQ vegan chilli over brown rice or with corn tortillas, perhaps with a bit of charred corn on top for that perfect finishing touch. The smokiness from the BBQ alters this simple chilli into something rather special.

BBQ Garden Vegan Chilli Substitutions and Variations

When adapting Dad’s Delicious Easy Vegan Chilli for BBQ cooking, consider these methods:

Monolith Kamado BBQ

• Indirect Cooking: Place a Dutch oven on the grill with the heat deflector installed. Sauté onions and garlic, then add the remaining ingredients.
• Smoking: Add soaked wood chips for a smoky flavour while cooking in a cast iron pot.
• Fire Plate (Plancha): Sauté onions and garlic directly on the plancha before transferring to a pot to combine with other ingredients.

Ozpig & Big Pig Stoves

• Pot Cooking: Use a cast iron pot on the cooktop to prepare the entire recipe.
• Charcoal Cooking: Add depth by cooking over charcoal, adjusting heat as needed.
• Open-Fire Heating: Simmer the chilli slowly over the open flame for enhanced smoky notes. Consider using an Ozpig Diffuser to better control the temperature while cooking.

Pit Barrel Cooker

• Direct Grilling: Roast tomatoes and chillies before adding to the chilli mixture.
• Smoking: Cook in a Dutch oven with the lid slightly offset to allow smoke penetration.
• Open-Fire Style Cooking: Place the pot on the grill grate and let the flavours develop over the coals.

For all methods, extend cooking time to 45-60 minutes to allow the smoke flavour to incorporate fully.

What to Serve with BBQ Garden Vegan Chilli

Your BBQ Garden Vegan Chilli deserves the perfect accompaniments to make it shine at your next outdoor gathering.

I’ve found that the right sides can enhance this hearty dish from simply delicious to absolutely memorable.

Here are my favourite serving ideas that’ll complement your chilli beautifully:

• Warm cornbread muffins with a touch of maple syrup
• Fresh green salad with avocado and lime dressing
• Grilled corn on the cob brushed with olive oil and chilli powder
• Crispy tortilla chips for scooping or crumbling on top
• Dairy-free sour cream or cashew cream for cooling contrast

Don’t overthink your sides suggestions!

Sometimes the simplest options create the best balance with the rich, spicy flavours of your chilli.

Your guests won’t be able to resist coming back for seconds.

Final Thoughts

After spending time with this BBQ Vegan Chilli recipe, I’m convinced it’s more than just a dish, it’s a celebration of plant-based cooking at its finest.

Dad’s special blend of spices converts simple ingredients into something truly remarkable.

Don’t forget to play with chilli toppings! A dollop of vegan sour cream, sliced avocado, or fresh coriander can take this already incredible meal to new heights. For extra flavour enhancements, try a squeeze of lime or a sprinkle of nutritional yeast.

What I love most about this recipe is its versatility. Whether you’re hosting a casual backyard get-together or seeking comfort on a chilly evening, this hearty vegan chilli delivers every time.

It’s proof that plant-based eating can be both satisfying and deliciously uncomplicated.

Frequently Asked Questions

Can I use dried beans instead of canned for this recipe?

Like Jack climbing his beanstalk, you can use dried beans! I’d recommend soaking them overnight first, then cooking them separately until tender before adding them to the chilli recipe.

How Spicy Is This Chilli on a Heat Scale?

I’d say it’s medium heat level, thanks to the varied spice varieties like chilli powder, Cajun seasoning, and optional cayenne. You can easily adjust by adding more or less cayenne.

Can I make this chilli in a slow cooker?

Like a patient tortoise that wins the race, your slow cooker can transform this chilli beautifully. I would recommend sautéing onions and garlic first, then combining all ingredients for 4-6 hours on low. Try different chilli variations too!

How Long Does This Vegan Chilli Last in the Refrigerator?

I recommend storing my vegan chilli for 3-5 days in the refrigerator. For ideal chilli freshness, keep it in an airtight container. Follow these storage tips to maintain flavour and safety.

Is This Recipe Suitable for Meal Prepping and Freezing?

Over 60% of Americans prepare meals in advance to save time! Yes, my vegan chilli is perfect for meal prep and freezes wonderfully. I’ve stored batches in my freezer for up to 3 months with excellent results.