Chilli Con Carne Recipe Mexican Vegetarian Style Delight

If you’re craving the bold flavors of traditional Mexican chili con carne but want to keep things meat-free, this Mexican vegetarian chili con carne recipe is exactly what you need. Packed with hearty beans, vibrant vegetables, and rich spices, this dish delivers a satisfying depth of flavor that will please both vegetarians and meat-eaters alike.

It’s perfect for cozy weeknight dinners or meal prepping for the week ahead.

This recipe embraces the vibrant essence of Mexican cuisine, with smoky chipotle, earthy cumin, and zesty tomatoes coming together in a comforting stew. Not only is it delicious, but it’s also loaded with fiber, protein, and antioxidants, making it a nutritious choice for any diet.

Plus, it’s super versatile and easy to customize to your liking!

Whether you’re new to vegetarian cooking or a seasoned plant-based foodie, this chili con carne will quickly become a favorite go-to dish. Ready your pots and get ready to savor a bowl full of warmth and flavor with this fantastic recipe.

Why You’ll Love This Recipe

This vegetarian chili con carne recipe stands out because it captures the heart of Mexican flavors without any meat. Here’s why it’s worth making:

• Hearty and Filling: Using a blend of beans and vegetables, it offers plenty of protein and fiber to keep you satisfied.
• Rich Flavor Profile: A careful mix of spices like cumin, smoked paprika, and chipotle powder add smoky, spicy depth.
• Easy to Make: Minimal prep and one-pot cooking make it perfect for busy weeknights.
• Customizable: Add your favorite veggies or adjust spice levels to suit your taste.
• Great for Meal Prep: Keeps well in the fridge and freezes beautifully for future meals.

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 cup corn kernels (fresh or frozen)
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) pinto beans, drained and rinsed
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chili powder (adjust to taste)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime
• Optional toppings: sliced avocado, shredded cheese or vegan cheese, sour cream or vegan sour cream

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener
• Bowl (for rinsing beans)

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes soft and translucent.
2. Add the garlic, red and green bell peppers, and carrots to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the tomato paste, cumin, smoked paprika, chipotle chili powder, oregano, and cinnamon. Cook for 1-2 minutes to toast the spices and release their aromas.
4. Add the crushed tomatoes, vegetable broth, and all the beans (black, kidney, and pinto). Stir well to combine all ingredients.
5. Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes, stirring occasionally. The chili should thicken and the flavors will meld beautifully.
6. About 10 minutes before the end of cooking, add the corn kernels. This keeps them tender-crisp and bright in flavor.
7. Season with salt and freshly ground black pepper to taste. Adjust chipotle chili powder if you prefer it spicier.
8. Remove the pot from heat and stir in the fresh lime juice. This adds a wonderful brightness to the chili.
9. Serve hot, garnished with chopped cilantro and your choice of optional toppings. Enjoy with warm tortillas, rice, or crusty bread.

Tips & Variations

“For an even smokier flavor, consider adding a splash of liquid smoke or roasting your peppers before adding them to the chili.”

• Beans: Feel free to swap out any of the beans for your favorites or whatever you have on hand, like chickpeas or lentils.
• Vegetables: Add zucchini, mushrooms, or diced sweet potatoes for extra texture and nutrition.
• Spice Level: Adjust the chipotle chili powder and add fresh jalapeño or cayenne pepper to increase heat.
• Make it thicker: Mash some of the beans against the side of the pot during simmering to thicken the chili naturally.
• Slow cooker option: After sautéing the veggies and spices, transfer everything to a slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This vegetarian chili con carne is incredibly versatile and pairs wonderfully with various sides and toppings:

• Serve over fluffy white or brown rice for a complete meal.
• Fill warm corn tortillas with chili and top with shredded cheese and avocado for delicious tacos.
• Top with sour cream or vegan sour cream and a sprinkle of chopped green onions for extra creaminess.
• Pair with a side of <a href="https://gluttonlv.com/recipes/thelma-sanders-squash-recipe/" title="Thelma Sanders Squash Recipe“>Thelma Sanders Squash Recipe for a nutritious and colorful plate.
• For a crunch, serve with baked tortilla chips or your favorite <a href="https://gluttonlv.com/recipes/pecan-crackers-recipe/" title="Pecan Crackers Recipe“>Pecan Crackers Recipe.

Conclusion

This Mexican vegetarian chili con carne is a flavorful, hearty, and nourishing dish that brings the taste of authentic Mexican cuisine to your table without any meat. The combination of beans, fresh vegetables, and warming spices creates a comforting stew that’s perfect for any season.

It’s budget-friendly, easy to prepare, and makes excellent leftovers or freezer meals.

Whether you’re cooking for vegetarians or looking to add more plant-based meals to your rotation, this chili will satisfy your cravings and keep you energized. Don’t forget to explore more creative recipes like the Pickled Cherry Pepper Recipe to complement your meal or add a spicy kick.

Get ready to enjoy a bowl of warmth, spice, and wholesome goodness with this Mexican vegetarian chili con carne. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chilli Con Carne Recipe Mexican Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian twist on the classic Mexican chili con carne using plant-based protein and beans. Perfect for a comforting and nutritious meal.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tbsp olive oil”, “1 onion, chopped”, “2 garlic cloves, minced”, “1 red bell pepper, diced”, “1 carrot, diced”, “1 can (400g) kidney beans, drained and rinsed”, “1 can (400g) black beans, drained and rinsed”, “1 can (400g) chopped tomatoes”, “100g textured vegetable protein (TVP), rehydrated”, “2 tbsp tomato paste”, “1 tsp ground cumin”, “1 tsp smoked paprika”, “1 tsp chili powder”, “1/2 tsp oregano”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, carrot, and red bell pepper; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in cumin, smoked paprika, chili powder, and oregano; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add rehydrated TVP, tomato paste, chopped tomatoes, kidney beans, and black beans.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper, then simmer uncovered for 30 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Serve hot with rice or tortilla chips.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “22 g”, “fatContent”: “6 g”, “carbohydrateContent”: “50 g”}}