Vegetarian Chilli Con Carne

Prep

20 mins

Cook

45 mins

Servings

6 servings

Difficulty

Easy

Meat-free chilli con carne

This is my go-to vegetarian chilli con carne for busy weeks: savoury spices, chunky vegetables, hearty beans, and plant mince simmered together until glossy and spoonable. Serve it classic-style with fluffy rice or jacket potatoes-or pack it into tortillas for taco night.

Why This Recipe Works

One-pot friendly with mostly pantry staples
Smoky cumin and paprika mimic slow-cooked depth
Beans add fibre and richness even when simmered briefly
Easy to tweak: mild for kids or extra chilli flakes for heat

Serving

Freeze flat in pouches or store in airtight tubs for up to 3 months. Reheat gently with a splash of water.

How to Make Vegetarian Chilli Con Carne (Step-by-Step)

Sweat peppers and onion

Chop onions and beats, cookes in oil until sweeten softened with garlic.

Spice bloom and browning mince

Add tomato puree, smoked paprika, cumin& coriander, chilli then a crumble of veg mince and fry off gently.

Tomatoes, beans, and simmer

Stir in chopped tomatoes, stock and drained kidney beans and black-eyed beans (and sweetcorn if using) then cook until thickened.

Finish and garnish

Season to taste, garnish with coriander and a side of lime or any accompaniments you like!! Also served as rice or jacked.

5 from 1 vote

Vegetarian Chilli Con Carne

has all the meaty depth and thick texture you want from a classic, but without any of the meat. It incorporates sautéed peppers and onion, smoky paprika plus cumin, plant-based mince (soya or pea protein work well here), plenty of pulsesand a slow simmer for the flavours to blend. This is full of canned tomatoes and beans to swap in for UK cupboards, timing so it fits into weeknights & batch cooking — a nourishing bowlfuls that's filling but also easily customisable depending on how spicy you want the meal.

Instructions

Heat a little oil in an large casserole over a medium heat and sweat the onion & peppers with seasoning for 8-10 minutes.
Stir in carrot, cook 3-4 min more then sprinkle garlic and stir till release aroma.
Push the vegetables to one side and add vegetarian mince; fry 4–6 minutes, until browned.
Stir in some tomato paste, smoked paprika powder and additional spices (cumin seeds/powder, coriander powder & cayenne PEPPER). Mix in the mixture for 60 seconds.
Stir in chopped tomatoes, stock and you are rinsed beans (and corn if using). Bring to a steady simmer.
Partially cover if spluttering; simmer 35-45 minutes until thick and richly flavoured.
Season, with salt and pepper —with optional cocoa or pinch of sugar/bittersweetness.
Garnish with cilantro and lime juice, then serve hot over rice, in tacos or jacket potatoes.

Frequently Asked Questions

Is vegetarian chilli con carne freezer friendly?

Yes. Cool quickly, refrigerate within 2 hours, and freeze airtight for up to 3 months. Thaw overnight and reheat with a splash of water until piping hot.

Can I make vegan chilli from this recipe?

Use plant mince labelled vegan and omit dairy toppings. Vegan yoghurt alternatives work well alongside rice or tortillas.

Can I substitute lentils for vegetarian mince?

Yes. Swap mince with about 220 g rinsed dried red lentils and add roughly 250 ml extra stock; simmer until lentils are tender, stirring often so they do not catch.

How do I make it gluten-free?

Choose certified gluten-free mince, GF stock cubes, and check spice blends for fillers. Beans and canned tomatoes should be labelled gluten-free.

Slow cooker adaptation

Complete the saute and spice steps on the hob, tip into your slow cooker, add tomatoes, stock, beans, and cook LOW 7-8 hours or HIGH 3-4 hours until thick.