This family friendly Vegetarian Mince Chilli Con Carne is simple to make and healthy too! I've used a vegetarian mince and kidney beans, plus plenty of vegetables and spices to create this delicious chilli con carne. It's very versatile and can be enjoyed with rice, potatoes, nachos... it's up to you! It's also very easily made vegan by using a vegan mince.
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Ingredient Tips & Equipment Information
- I love using red onion in chilli con carne, but you can use white onion instead too.
- I used Quorn mince for this recipe, but you can use any vegetarian or vegan mince. If you don't want to use the mince, you can use mushrooms or crumbled tofu instead.
- I used a dried herb mix containing thyme, marjoram, parsley, oregano, sage, basil. If you can't find a mix, oregano or thyme would be best in this recipe.
- Canned kidney beans are the traditional beans in chilli con carne, but you could also use pinto, haricot, cannellini or black beans instead.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Vegetarian Mince Chilli Con Carne
Start by cooking the red onion, garlic and celery (and fresh chilli if using) in a pan with a little oil. Once they have softened, add the carrot and bell peppers and cook for another 5 minutes. Then add the vegetarian mince and cook for another 5 minutes.
Next, add the passata, tomato puree, vegetable stock, cumin, smoked paprika, mixed herbs, sugar and chilli powder (if using) and simmer for 15 minutes. Then add the drained kidney beans and cook until warmed through. Finally, add salt to taste if you like.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does the chilli last for and can it be frozen?
Once fully cool, you can store leftovers in an airtight container in the fridge for up to 3 days. Or you can freeze it for up to 3 months. This recipe freezes really well and I often make extra to stock up my freezer for those nights when I don't feel like cooking.
Can this recipe be made vegan?
Yes! All you need to do is use a vegan suitable mince, or swap the mince for chopped mushrooms or crumbled tofu. When serving, use a dairy free sour cream. Most nachos are vegan, but any with a cheesy flavour may contain milk so always check the label.
What can you serve with this recipe?
- Corn on the cob
- Any kind of boiled or steamed rice
- Cous cous, barley, bulgar wheat or any other whole grain
- Tortilla chips
- Jacket potatoes
- Sweet potato wedges
- Sour cream
- Guacamole or sliced avocado
- Cornbread or crusty bread
More tips for making the Vegetarian Mince Chilli Con Carne:
- Instead of individual spices, I sometimes use a fajita spice mix to add lots of flavour and spice to the chilli. It's such a handy shortcut!
- You can use the chilli to make burritos, to top nachos, or to top a jacket potato. Or you can even serve it with pasta.
- You can add other veg to the chilli con carne, such as mushrooms, spinach, sweetcorn, courgette or leeks.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
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Vegetarian Mince Chilli Con Carne
Ingredients
- 1 tbsp Vegetable oil
- 1 Red onion chopped up
- 2 cloves Garlic finely chopped
- 2 sticks Celery chopped up
- 2 Fresh red chillies optional, finely chopped
- 2 Bell peppers (red, orange or yellow) chopped up
- 2 Carrots medium sized, finely chopped or grated
- 500 g Vegetarian or vegan mince I used Quorn
- 690g Passata
- 1 tbsp Tomato puree
- 2 tsp Smoked paprika
- 1 tsp Cumin
- ½ tsp Mixed herbs
- 2 tsp Chilli powder optional
- 1 tsp Sugar
- 150 ml Water
- 1 Vegetable stock cube I used Oxo
- 480 g Red kidney beans I used two 400g tins, once drained the beans weighed 480g
- ½ tsp Salt to taste
Instructions
- Heat the vegetable oil in a large pan on a low-medium heat
- Add the red onion, garlic, celery and (if using) the fresh chilli. Cook for around 5 minutes, until softened
- Add the carrots and peppers, cook for a further 5 minutes
- Add the vegetarian mince, stir it in and cook for a further 5 minutes
- Add the passata, tomato puree, water, vegetable stock cube, smoked paprika, cumin, mixed herbs, chilli powder (if using) and sugar. Stir everything together and bring to a gentle simmer. Simmer for 15 minutes (or longer if you prefer)
- Add the drained red kidney beans and stir in. Cook for around 5 minutes, until the beans have warmed through. Add salt to taste
- Serve immediately with boiled rice, nachos, sour cream, guacamole... you decide!Allow leftovers to cool completely. Store in the fridge for 2-3 days or the freezer for up to 3 months
Notes
- I love using red onion in chilli con carne, but you can use white onion instead too.
- I used Quorn mince for this recipe, but you can use any vegetarian or vegan mince. If you don't want to use the mince, you can use mushrooms or crumbled tofu instead.
- I used a dried herb mix containing thyme, marjoram, parsley, oregano, sage, basil. If you can't find a mix, oregano or thyme would be best in this recipe.
- Canned kidney beans are the traditional beans in chilli con carne, but you could also use pinto, haricot, cannellini or black beans instead.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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