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chilli con carne recipe vegetarian

Chilli Con Carne recipe Vegetarian

Chilli Con Carne recipe Vegetarian

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Chilli Con Carne recipe Vegetarian
Chilli Con Carne recipe Vegetarian



This simple vegan chili con carne recipe uses a mixture of pantry staples and fresh vegetables, for a delicious meat-free hearty vegan chili.

I have recently turned back towards my pantry/store cupboard ingredients and a fresh produce delivery to help me create delicious and nutritious meals every week. This easy vegan chili con carne is a particular favorite of mine for its customizability and storage options.

In fact, this vegan recipe has become one of my favorite options for chucking in a lot of veggies in a way that’s still really enjoyable for the whole family to eat, while remaining meat-free. Plus, with the addition of soy – you’re able to take advantage of the higher protein levels.

However, it’s also not 100% necessary if you have none to hand and can easily be swapped out with sweet potato chunks or even more beans, depending on what you have available (hence its nickname ”pantry chili”). Really, I honestly just love this recipe for how customizable it is to what ingredients you have at hand.

As I said above, though, one of the best pros of this hearty vegan chili recipe is the storage options. Not only is this recipe amazing for meal prep and can be served alongside quinoa or rice throughout the week. It’s also easily portioned and frozen for up to three months! I always make a massive batch whenever I’m cooking so I know I have spares to hand – when needed.

Lastly, depending on if you’re using tinned beans or pre-soaking and cooking them yourself (which will take longer), this recipe can take just 25 minutes of prep and cooking – so great for a quick, nutritious option.

Note, this recipe can serve up to 8 people. I like batch cooking this recipe because this is very freezer-friendly. So I separate it into portions and freeze it for up to 3 months.


  • 1 tbsp extra virgin olive oil
  • 1 red onion, chopped
  • 200g small button mushrooms
  • 1 red capsicum, chopped
  • 1 yellow capsicum, chopped
  • 3 garlic cloves, crushed
  • 1 tbsp smoked paprika
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp dried oregano
  • 810g can crushed tomatoes
  • 300g sweet potato, peeled, chopped
  • 1 zucchini, sliced
  • 400g can kidney beans, drained, rinsed
  • 400g can Coles Cannellini Beans, drained, rinsed
  • Corn chips, to serve
  • Sliced avocado, to serve
  • Sliced red chilli, to serve
  • Fresh coriander sprigs, to serve
  • Lime cheeks, to serve
  • Select all ingredients


    • Start by prepping the veg and beans. Finely chop the veggies – carrots, celery, bell peppers, garlic, onion and fresh chilli pepper.
    • If using tinned kidney beans then you’ll want the beans rinsed and drained. Alternatively, you can pre-soak some dry beans ( for at-least 4 hours, or overnight). Then cook these separately and these will be ready to go.
    • Heat up the olive oil in a big saucepan over medium heat. Add the onion and garlic and fry until they are soft.
    • Add the spices, soy mince, and tomato purée/ passata ( tinned diced tomatoes also works). Cook for 3-4 minutes while stirring occasionally.
    • Add the chopped tomatoes and the veggie stock. Stir well. Cook for another 3-4 minutes, and bring to a boil.
    • When the mix starts bubbling, lower the heat and simmer for another 3-4 minutes.
    • Add the chopped peppers, celery and carrots. Stir well and cook for a few minutes. Note: I add the veggies at this stage, as I like them a little more crunchy. If you prefer them much softer, then add them right after the onion and garlic.
    • Finally, add the cooked red kidney beans. Mix well and simmer for a few further minutes, until the beans are completely heated through.
  • Your soy chilli is then ready to serve immediately, or be portioned into meal-prep/ freezer-friendly containers. If you’re storing some for later, just make sure that it has completely cooled down before moving to the fridge/freezer. Serve your chilli con Carne hot with sour cream ( or vegan yogurt), fresh herbs and lime. I like to pair mine with brown rice or quinoa, or even as a topping for a baked sweet potato.You can also use the chilli as tortilla filling and make delicious vegan burritos or serve with corn chips and dairy-free cheese for a nachos style dish.Keep in thefridge for 4-5 days or the freezer for up to three months.


Chilli Con Carne recipe Vegetarian
Chilli Con Carne recipe Vegetarian



Adding beans like kidney beans or black beans to Quorn Mince helps to bulk out dishes to make your ingredients go even further. You could also add some greens to this dish by stirring in a couple of handfuls of fresh or frozen spinach leaves!


Serving: 1bowl | Calories: 440kcal | Carbohydrates: 29g | Protein: 33g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 812mg | Fiber: 7g | Sugar: 6g


This heartwarming bowl hits every flavour note in the book. Served with guacamole and rice to make a delicious meal.


  • medium cooking pot


Voor de Chili con carne

  • 1/2 kg minced beef freshly minced from the butcher!
  • 500 gram fresh tomato peeled
  • 1 piece corn on the cob or a small can of corn
  • 1/2 piece red pepper
  • 1/2 piece red onion
  • 2 clove garlic
  • 150 gram kidney beans from the can
  • 1 piece knorr stock pot
  • 1/2 tsp cumin powder
  • 1/2 tsp mild Chilli powder
  • 1/4 tsp smoked paprika powder
  • 2 leaves bay
  • 1 tsp Oregano
  • 10 gram fresh coriander
  • 1 piece lime

For the Guacamole

  • large ripe avocado
  • 5 gram verse koriander
  • 1 piece rode chilli
  • piece lime
  • clove garlic
  • 15 ml oliveoil exra virgin
  • 1 pinch salt


For the Chili con carne

  • cook the corn on the cob in lightly salted water for 10 minutes, remove from the pan and leave it to cool down
  • peel the tomatoes and chop fine with a chefs knife
  • Peel the red pepper with a peeler, trim the insides and cut in cubes
  • clean the onion and garlic and chop small with a chefs knife
  • cut the corn off the cob, reserve half for the guacamole and the other half for the chilli
  • open the can of kidney beans and rinse off the liquid under cold water
  • heat a medium pan over high heat en stir fry the minced beef in a little oil till it turns dry and starts to brown
  • add the onions, garlic, red pepper and half the corn and cook for a few minutes over medium heat
  • Add the parika, cumin, smoked paprika and chilli powder and cook for another 3 minutes
  • add the stock pot, bay leaf, oregano, kidney beans and chopped tomato
  • mix well and cook togehter over low heat for about 30 min
  • season with salt and optionally more chilli powder for extra kick
  • hak de coriander grof en voeg net voor het serveren toe aan de chili samen met het sap van de limoen

The Guacamole

  • skin and the de-stone the avocado and mash the flesh with a fork
  • presh the garlic and chop the chilli and add to the avocado
  • wash and chop the coriander
  • Add the reserved corn, olive oil, lime juice, coriander and a pinch of salt
  • saason with salt

For the rice

  • cooked white rice

Vegan chilli

Our healthy vegan chilli recipe packs in plenty of vegetables and doesn’t fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper.


  • 3 tbsp olive oil
  • 2 sweet potatoes, peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1-2 tsp chilli powder (depending on how hot you like it)
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 red pepper, cut into chunks
  • 2 x 400g cans chopped tomatoes
  • 400g can black beans, drained
  • 400g can kidney beans, drained
  • lime wedges, guacamole, rice and coriander to serve


Chilli Con Carne recipe Vegetarian
Chilli Con Carne recipe Vegetarian



  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.

  • STEP 2

    Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.

  • STEP 3

    Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.

    To make in a slow cooker

    Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.

    Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.



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