Best Vegetarian Chilli Con Carne Recipe UK Made Easy

If you’re looking for a hearty, flavour-packed dish that’s both comforting and wholesome, this Best Vegetarian Chilli Con Carne recipe is exactly what you need. Perfect for chilly evenings or anytime you want to enjoy a warming bowl of goodness, this UK-friendly version swaps traditional meat for a medley of beans, vegetables, and spices.

It’s a nutritious, protein-rich meal that brings all the classic chilli flavours without the meat, making it ideal for vegetarians and those wanting to cut down on meat consumption.

Whether you’re cooking for family, friends, or just yourself, this vegetarian chilli con carne delivers on taste, texture, and satisfaction. It’s easy to prepare, uses readily available ingredients from UK supermarkets, and is versatile enough to tweak to your taste preferences.

Plus, it reheats beautifully, making it an excellent make-ahead meal or lunch option for busy days.

Why You’ll Love This Recipe

This vegetarian chilli con carne is a brilliant balance of healthy ingredients and bold flavours. Here’s why you’ll want to add it to your regular meal rotation:

• Full of flavour: Smoky paprika, cumin, and a hint of chilli powder create a rich, aromatic base that tastes just like the classic version.
• High in protein: Using kidney beans, black beans, and chickpeas boosts the protein content without any meat.
• Budget-friendly: Beans and vegetables are affordable, making this recipe economical and perfect for feeding a crowd.
• Easy to make: With simple prep and one-pot cooking, this recipe is great for busy weeknights.
• Customisable: Add your favourite veggies or spice levels to suit your palate.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, finely chopped
• 1 medium courgette (zucchini), diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chilli powder (adjust to taste)
• 1 tsp dried oregano
• 2 x 400g cans chopped tomatoes
• 1 x 400g can kidney beans, drained and rinsed
• 1 x 400g can black beans, drained and rinsed
• 1 x 400g can chickpeas, drained and rinsed
• 150ml vegetable stock
• 1 tbsp tomato purée
• Salt and freshly ground black pepper, to taste
• Fresh coriander (cilantro), chopped for garnish
• Optional: 1 small chopped fresh chilli, if you like it extra spicy

Equipment

• Large heavy-bottomed saucepan or deep frying pan
• Wooden spoon or spatula
• Chopping board and sharp knife
• Measuring spoons and jug
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in your large saucepan over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until softened and translucent.
2. Add the garlic, red and green bell peppers, carrots, and courgette. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Mix in the smoked paprika, cumin, chilli powder, and dried oregano. Stir well for 1-2 minutes to toast the spices and release their flavours.
4. Add the chopped tomatoes, tomato purée, and vegetable stock. Stir to combine everything thoroughly.
5. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially with a lid and let it cook for 20 minutes, stirring occasionally.
6. After 20 minutes, add the drained kidney beans, black beans, and chickpeas. Stir well and cook uncovered for another 10-15 minutes, allowing the sauce to thicken.
7. Season with salt and pepper to taste. If you want extra heat, add your chopped fresh chilli now and stir through.
8. Remove from the heat and let the chilli rest for 5 minutes to allow the flavours to meld.
9. Serve hot, garnished with fresh coriander.

Tips & Variations

“For a smokier depth, add a teaspoon of chipotle paste or smoked chipotle chilli powder.”

• Make it vegan: This recipe is naturally vegan, but check your vegetable stock to ensure it’s free from animal products.
• Add texture: Toss in some diced sweet potatoes or butternut squash for a slightly sweeter, chunky texture.
• Spice levels: Adjust the chilli powder and fresh chilli to suit your heat preferences.
• Bulk it out: Serve with brown rice, quinoa, or warm flatbreads for a complete meal.
• Slow cooker option: After sautéing the vegetables and spices, transfer everything to a slow cooker and cook on low for 6 hours.

Nutrition Facts

Serving Suggestions

This vegetarian chilli con carne pairs beautifully with a variety of sides. For a classic take, serve it over fluffy steamed rice or with warm tortilla chips for dipping.

For a low-carb option, spoon it over cauliflower rice or enjoy it alongside a crisp green salad. Adding a dollop of sour cream or a sprinkle of grated Cheddar (or vegan cheese) adds a creamy contrast to the spicy chilli.

Don’t forget fresh lime wedges on the side to squeeze over your serving for a zesty lift. Complement your meal with a refreshing drink such as a chilled cocktail on tap or a soothing herbal tea.

Conclusion

This Best Vegetarian Chilli Con Carne recipe is a delicious, nutritious, and satisfying meal that’s easy to prepare and perfect for any occasion. Its rich, smoky flavour and hearty texture make it a fantastic alternative to the traditional meat version, guaranteed to please vegetarians and meat-eaters alike.

Whether you’re cooking for a family dinner, meal prepping for the week, or simply craving something warming, this chilli recipe ticks all the boxes. Plus, it’s versatile enough to adapt to your own taste preferences and dietary needs.

Don’t forget to check out other tasty recipes on the site, like the Classico Sun Dried Tomato Alfredo Sauce Recipe, the indulgent Chocolate Heaven Cake Recipe, or the comforting Clam Chowder San Francisco Recipe to round off your meal!

Enjoy your cooking and happy eating!

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