How To Make Chili Con Carne Recipe Vegetarian Simple

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Calling all chili lovers! This recipe takes the classic comfort food of chili con carne and gives it a delicious vegetarian twist. Packed with protein, fiber, and all the warm, savory flavors you crave, this chili is sure to become a new favorite.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6-8

Vegan Chilli Con Carne
Vegan Chilli Con Carne


1 tablespoon olive oil

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers (any color), chopped
  • 2 jalapeños, seeded and chopped (optional, for extra spice)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra spice)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh cilantro, for garnish (optional)
  • Sour cream, shredded cheese, and avocado slices, for serving (optional)

  • Instructions

    1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute, until fragrant.

    2. Add bell peppers, jalapeños (if using), and cook for another 5 minutes, or until softened.

    3. Stir in crushed tomatoes, black beans, kidney beans, pinto beans, vegetable broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and freshly ground black pepper to taste.

    4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until slightly thickened.

    5. Taste and adjust seasonings as needed.

    6. Serve hot with your favorite toppings like chopped fresh cilantro, sour cream, shredded cheese, and avocado slices (all optional).

    Nutrition Facts (per serving)

    Calories: approximately 350

  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 400mg (depending on added salt)
  • Carbohydrates: 50g
  • Fiber: 15g
  • Sugar: 10g
  • Protein: 15g

  • Please note: This is an approximate nutritional breakdown and may vary depending on the specific brands of ingredients you use.


    This vegetarian chili con carne is a fantastic option for a meatless meal that’s both satisfying and nutritious. It’s perfect for a cozy weeknight dinner or a casual gathering with friends. With its simple ingredients and straightforward instructions, this recipe is easy enough for even beginner cooks to master. So ditch the traditional chili recipe and give this veggie version a try – you won’t be disappointed!

    Frequently Asked Questions (FAQs)

    1. Can I use different types of beans?

    Absolutely! Feel free to experiment with different bean varieties like chickpeas, lentils, or a combination of your favorites.

    2. What can I add for extra protein?

    You can easily boost the protein content of this chili by adding crumbled tempeh, cooked quinoa, or chopped walnuts.

    3. How can I make this chili vegan?

    To make a vegan-friendly version, simply omit the cheese and sour cream toppings. You can also use vegetable broth that is certified vegan.

    4. Can I freeze this chili?

    Yes, this chili freezes well! Let it cool completely, then transfer it to an airtight container or freezer-safe bag. It will stay good in the freezer for up to 3 months.

    5. What can I serve with this chili?