This vegan chilli con carne is a flavourful and versatile recipe you can enjoy spooned over rice, mashed or baked potatoes, tucked into tacos or burritos or layered into nachos or a nacho bowl. It’s a satisfying, nourishing meal—perfect for sharing or storing in the fridge or freezer for quick, comforting meals throughout the week.
Why you’ll enjoy this vegan version of chilli con carne
This chilli con carne recipe, as written, offers two vegan options, but can also be converted if you do eat meat. So, it’s a versatile recipe that you can prepare depending on your dietary preferences or what you have on hand.
I make it with textured soy protein, as it gives the “carne” texture desired in this recipe. However, this can easily be substituted with canned lentils, if you prefer them or if that’s what you have available.
I introduce textured soy protein in my bolognese recipe blog if you’d like to learn more about what it is and how to use it as a mince substitute. Essentially, it is dehydrated and defatted soy. So is an excellent source of protein and fibre, especially for those eating vegan or vegetarian.
Not only is this recipe versatile in its preparation, but it is also versatile in how it can be served. You can serve it over rice, baked potato, with nachos or in a nacho bowl, which is one of my favourite ways to enjoy it. You can also find my recipe for nacho bowls using this chilli con carne recipe on this site.
Let’s give it a try, shall we?
What you need to make this chilli con carne veg
This plant-based chilli is made with pantry staples and everyday vegetables, creating a deeply savoury and satisfying dish. It’s spiced—not too hot—with the option to dial up the heat if you prefer a fiery flavour.
Here’s what you’ll need:
- olive oil
- onion and garlic
- carrots, to give a little sweetness and texture.
- spices, ground cumin, smoked paprika, oregano and optional cayenne for heat.
- water or vegetable stock to rehydrate the TVP. Omit if using lentils.
- textured soy protein (TVP), a vegan mince substitute, although you can substitute it with a can of brown lentils.
- canned diced tomatoes
- dark chocolate, two squares of 75% cacao add depth and richness (or use a little brown sugar if preferred).
- kidney or black beans
- salt and pepper
You can also substitute the TVP for canned brown lentils if you prefer, and adjust the spices according to your heat tolerance.
I don’t find the recipe too hot, but if you do, you could try mixing through some Greek yogurt, sour cream or drizzling it with lemon or lime juice.
This recipe yields approximately 8 cups—perfect for feeding a group or stocking your freezer for easy meals.
Why add chocolate to your chilli con carne?
Adding chocolate or cocoa (or cacao) powder to chilli con carne adds a depth of flavour that balances the other ingredients. The bitterness of dark chocolate helps neutralise the acidity of the tomatoes.
It is entirely optional whether you add it, but I recommend giving it a try.
What if you don’t eat vegan
Even hardcore meat-eaters are likely to enjoy this flavour-packed chilli. But if you’re not following a vegan or vegetarian diet and would prefer to include meat, you absolutely can.
Simply add 400–500 g of beef mince after cooking the onion. Brown it thoroughly before adding the remaining ingredients.
That’s exactly how I prepared it with the University of Canterbury Student Executive in this video, and it was a hit!
Ways to serve vegan chilli
Chilli con carne, whether vegan or not, is a versatile dish that can be enjoyed in many ways. You could cook up a batch to share or keep leftovers in the fridge or freezer for an endless variety of quick and easy meals.
Enjoy this bean chilli con carne:
- in grain bowls, nacho bowls, burritos, tacos or nachos
- over jacket potato, potato wedges, mashed potato, creamy polenta, rice, couscous, quinoa, millet or cauliflower
- on toast, on its own or topped with a fried egg
- in grilled sandwiches, quesadillas, enchiladas, zucchini boats, spaghetti squash or stuffed capsicums
- combined into mac and cheese, lasagne or a spicy Shepherd’s pie
- added to tomato soup for a boost of protein
There are endless ways you can enjoy it. I’ll leave it to you to get creative.
Have you tried this chilli con carne recipe?
I’d love to hear how it turned out. Share your thoughts or any creative twists in the comments below.
Vegan Chilli Con Carne
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 2 carrots, grated or finely diced*
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper, optional
- 1 ¼ cups water or vegetable stock ~ 320 mL
- 2 x 400 g cans diced tomatoes
- 2 squares dark 75% cacao chocolate (20 g), if omit, use 1 teaspoon of brown sugar
- 1 cup textured soy protein (TVP) ~ 100 g
- ¼ teaspoon salt, if not using stock
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 x 400 g can red kidney beans or black beans, drained and rinsed
Instructions
- Heat a large non-stick frying pan over medium-high heat and drizzle with olive oil.
- Add onion and cook until softened.
- Then add garlic and carrots. Cook for 2-5 minutes, until carrots soften.
- Lower the heat and add the spices. Cook for 1 minute.
- Reduce heat to low. Add water or stock and diced tomatoes. Then add dark chocolate and TVP.
- Simmer, stirring occasionally, for 5-10 minutes—season with salt, pepper and oregano.
- Stir through kidney beans and continue to cook for 5 minutes.
- Enjoy alongside rice, baked potato, with nachos or in a nacho bowl.
1 comment
If I had to eat one meal every day, this would be it. It is so versatile!
It’s delicious as a winter meal with rice or a baked potato, but it’s also great in the summer with fresh vegetables, salsa and corn chips.