Veg Chilli Con Carne Recipe: Easy, Hearty, and Delicious

If you love the spicy, hearty flavors of traditional chili con carne but want a wholesome, vegetarian twist, this veg chilli con carne recipe is perfect for you. Packed with colorful vegetables, protein-rich beans, and bold spices, this dish is a comforting meal that satisfies both your taste buds and nutritional needs.

Whether you’re cooking for family, friends, or yourself, this recipe delivers a warming, flavorful experience that can easily become a weeknight staple. It’s simple to prepare, budget-friendly, and versatile enough to adapt to your preferred heat level and ingredients.

This vegetarian chili is not just about great taste—it’s a celebration of fresh produce and plant-based protein, making it a fantastic option for meat-free meals without compromising on richness or texture.

Plus, it reheats beautifully, so you can enjoy it for leftovers or meal prep. Dive into this recipe to discover how easy it is to create a delicious, nutritious chili that everyone will love!

Why You’ll Love This Recipe

This veg chilli con carne recipe is an absolute crowd-pleaser for several reasons. First, it’s loaded with a variety of vegetables that provide a rainbow of nutrients and vibrant colors, making your meal both healthy and visually appealing.

Second, the combination of kidney beans, black beans, and lentils ensures a rich source of plant-based protein and fiber, keeping you full and energized. The use of spices like cumin, smoked paprika, and chili powder gives the dish a deep, smoky heat that’s perfectly balanced with the natural sweetness from tomatoes and bell peppers.

Finally, this recipe is incredibly flexible. Whether you prefer it mild or fiery hot, want to add some corn or zucchini, or opt for a slow cooker version, it adapts easily to your preferences and schedule.

It’s a great way to enjoy all the flavors of chili con carne without any meat!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 cup cooked lentils (or canned, drained)
• 2 cans (800g) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of half a lime (optional but recommended)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or heatproof spatula
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes translucent and soft.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Stir in the diced red and green bell peppers, carrots, and zucchini. Cook for 7-8 minutes, stirring often, until the vegetables start softening and developing some color.
4. Add the ground cumin, smoked paprika, chili powder, and dried oregano. Stir well to coat the vegetables with the spices and cook for 1-2 minutes to toast the spices and enhance their flavors.
5. Pour in the diced tomatoes, tomato paste, and vegetable broth. Stir everything together and bring the mixture to a simmer.
6. Add the kidney beans, black beans, and cooked lentils. Mix well and reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, stirring occasionally so nothing sticks to the bottom.
7. Season with salt and black pepper to taste. If you like a bit more heat, feel free to add extra chili powder or a dash of cayenne pepper.
8. Once the chili has thickened and the vegetables are tender, remove from heat. Stir in the lime juice for a refreshing zing and garnish with fresh cilantro if desired.
9. Serve hot with your favorite toppings or side dishes.

Tips & Variations

“For a smoky depth of flavor, try adding a teaspoon of chipotle powder or a splash of liquid smoke.”

Make it slow cooker-friendly: After sautéing the onions and garlic, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This allows the flavors to meld beautifully.

Boost the protein: Add textured vegetable protein (TVP) or finely chopped mushrooms to mimic the texture of ground meat.

Spice it up or tone it down: Adjust the chili powder and add fresh chopped jalapeños if you like it hot. For milder versions, reduce the chili or omit it entirely.

Try different beans: Feel free to use pinto beans, cannellini beans, or chickpeas to vary the taste and texture.

Add a touch of sweetness: Stir in a teaspoon of maple syrup or brown sugar to balance the acidity of the tomatoes.

Nutrition Facts

Serving Suggestions

This hearty veg chilli con carne pairs wonderfully with a variety of sides and toppings. Consider serving it over steamed rice or with warm cornbread or tortilla chips for a Tex-Mex twist.

Top your chili with dollops of vegan sour cream, sliced avocado, fresh chopped green onions, or shredded vegan cheese to add creaminess and extra flavor layers. A sprinkle of fresh cilantro or a squeeze of lime juice brightens the dish beautifully.

For a lighter option, serve the chili as a filling for baked sweet potatoes or stuffed bell peppers. You can also enjoy it chilled as a spicy bean salad on warmer days.

If you love exploring more plant-based recipes, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or try the Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for a hands-off approach.

Conclusion

This veg chilli con carne recipe perfectly captures the heart and soul of a classic chili while keeping it wholesome and vegetarian-friendly. It’s a versatile dish that invites creativity—you can tweak the spice levels, switch up the beans, or add your favorite veggies to make it your own.

The rich aroma and robust flavors make it a comforting meal for chilly evenings or anytime you crave something filling and nutritious.

With its balanced nutrition profile and ease of preparation, this chili is ideal for busy weeknights, meal prepping, or feeding a crowd. Plus, it’s a wonderful introduction to plant-based cooking for those looking to reduce meat consumption without sacrificing taste.

Don’t forget to explore other delicious recipes like the Vegetable Alfredo Recipes for Creamy, Healthy Dinners or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to keep your cooking adventures exciting and flavorful!

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