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    Home » Recipes » Lunch & Dinner

    Mar 22, 2021 · Modified: Aug 3, 2022 by Katie

    Vegetarian Chili con Carne

    Jump to Recipe Jump To Step-by-Step Photos Jump to Video

    This easy vegetarian chili con carne recipe is simple yet full of flavors. Made from mostly pantry staples it only takes about 30 minutes in total to prepare which makes it a great quick weekday meal option. 

    bowl of vegetarian chili con carne topped with fresh avocado slices and plain yogurt.

    This meatless chili makes the perfect comfort food for the whole family. Besides legumes it also includes fresh veggies, making this dish high in nutrients and fiber.

    For more quick one-pot recipes see Sweet Potato Red Lentil Curry, Loubia (Moroccan Beans), Potato Goulash.

    For more vegetarian recipes see this vegetarian charcuterie board or vegetarian shakshuka.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitution Notes
    • How to Make Vegetarian Chili con Carne
    • Top Tip
    • Variations
    • Serving Suggestions
    • Side Dish Suggestions
    • Meal Prep Options
    • Storage
    • FAQs
    • More Recipes To Try
    • 📖 Recipe

    Why You'll Love This Recipe

    • It's a healthy wholefood meal, high in fiber and also some plant-based protein.
    • It's ready in 30 minutes.
    • It's great for meal prep.
    • It's freezer friendly! you can make a big batch and freeze some of it for later.

    Ingredients & Substitution Notes

    all ingredients needed to make vegetarian chili con carne:, garlic, onion, celery stalks, chili powder, smoked paprika powder, sweet paprika, sweetcorn, soy mince, kiedney beans, tomato paste, veggie broth, chopped tomatoes, split lentils.
    • TVP (textured vegetable protein): The soy mince acts as a meat substitute in this vegan chili recipe. It's often available in bigger grocery stores, health food stores or online.
    • Onion: I prefer using red onion for this recipe but any other type would work.
    • Spices: Sweet paprika and smoked paprika are essential for giving this recipe its specific flavor. If you can't find smoked paprika in your grocery store, you'll almost always be able to find it online.
    • Chopped Tomatoes: I used chopped tomatoes without any additives like sugar or oil.
    • Vegetable Broth: I use store-bought veggie broth but you could also use homemade vegetable stock.
    • Split Lentils: They help thicken the chili and add a nice creamy texture as well as some additional fiber.
    • Red Kidney Beans: You could also use black beans, white beans, pinto beans or any other type of beans you like or have on hand. 

    See recipe card for quantities.

    How to Make Vegetarian Chili con Carne

    This vegetarian chili recipe is a simple one-pot recipe that's ready in 30 minutes.

    soy mince soaked in veggie broth.

    STEP 1: Soak vegan mince in veggie broth. Set aside.

    chopped onion, garlic and celery with some olive oil in a pan.

    STEP 2: Heat some olive oil in a large saucepan over medium heat. Add chopped onion, garlic and celery and fry until onion is translucent.

    fried onion, garlic and celery in a pan with spices added.

    STEP 3: Add spices (sweet paprika powder, smoked paprika powder, chili powder (optional). 

    fried onion, garlic, celery and spices in a pan.

    Fry for 30 seconds more to help release their flavors.

    chopped tomatoes, chopped carrots, soaked soy mince, split lentils, veggie broth, tomato paste added.

    STEP 4: Add remaining ingredients. Add chopped tomatoes, soaked soy mince, split lentils, tomato paste, carrots and veggie broth.

    chili mix simmering in a pan.

    Let simmer with a lid on for 15-20 minutes or until carrots are soft.

    kidney beans and sweet corn added to the mix.

    STEP 5: Add beans and sweet corn.

    finished chili in a pan.

    Give it a good stir and let simmer for another 5 minutes. Top with fresh coriander and serve as is or with a side dish of choice.

    Top Tip

    • Make sure to finely chop carrots and celery to save cooking time. Otherwise, they won't be cooked and soft within 15-20 minutes.

    Variations

    • Vegan: This chili is suited for a vegan diet.
    • Oil-Free: For a completely oil-free version you could use 2 tablespoon of soy sauce to fry the onion.
    • Spicy: If you like your chili hot, feel free to add more chili powder, fresh chili pepper or cayenne pepper.
    • Other Veggies: Instead of carrots, you could use bell peppers or sweet potato cubes.

    Serving Suggestions

    • Guacamole: Our all-time favorite topping is this homemade guacamole.
    • Yogurt: Top off with some vegan yogurt or vegan sour cream. It adds some nice tangy flavors and additional creaminess.
    • Grated Cheese: Add some grated cheese (we love cheddar) for some additional flavors.
    • Fresh Herbs: Garnish with fresh cilantro or parsley.
    bowl of vegetarian chili con carne topped with fresh avocado slices and plain yogurt.

    Side Dish Suggestions

    • Tortilla Chips: We love serving this chili alongside some corn chips.
    • Rice: Serve alongside some brown rice.
    • Baked Potato: Homemade baked potatoes or potato wedges are also a popular chili side dish.
    • Mashed Potatoes: or try our quick and easy mashed potato recipe.
    • Bread: Simple but filling. We like whole grain spelt or rye bread.

    Meal Prep Options

    This chili sin carne is meal-prep friendly. You can prepare a big batch ahead of time and enjoy it the next day. It's also freezer-friendly!

    Storage

    • To store: Store any leftover chili in an airtight container in the fridge for up to 1 day.
    • To freeze: Freeze in a freezer-friendly container. Let thaw in the fridge or on the counter overnight.
    • To reheat: Reheat on the stovetop on very low heat or in the microwave.

    FAQs

    What can I use in chili instead of meat?

    There are many vegan meat substitutes out there. The recipe below uses soy curls in place of ground beef. It gives the dish a nice texture and flavor. Alternatively, you can also just add more beans or more veggies.

    How can I thicken my vegetarian chili?

    Lentils! We love using split lentils in vegan chili recipes because it helps thicken the sauce.

    Is vegetarian chili healthy?

    This depends on the recipe. Beans and lentils are high in fiber and plant based protein. Beans are also a great source of potassium, folate, iron and zinc. Research suggests that they can help reduce LDL cholesterol, a risk factor for diabetes and heart disease. You can read more about the health benefits of beans here.

    More Recipes To Try

    • Sweet Potato Red Lentil and Coconut Curry Recipe
    • Loubia Recipe (Moroccan Stewed White Beans)
    • Jackfruit Birria Tacos (vegan)
    • Mexican Bean Soup (quick & easy)

    If you tried this or any other recipe on the blog let me know how you liked it by leaving a comment or rating below! SIGN UP for the WSK newsletter and get the newest recipes delivered right to your inbox!

    📖 Recipe

    bowl of vegetarian chili con carne topped with fresh avocado slices and plain yogurt.

    Vegetarian Chili con Carne

    This hearty vegetarian chili con carne is an easy one-pot meal that's ready in 30 minutes. It's vegan, meal-prep and freezer-friendly.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American-Inspired, vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2 people
    Author: Katie
    Prevent your screen from going dark

    Ingredients  

    Soy Mince

    • ⅓ cup TVP/ soy mince
    • ⅔ cup veggie stock

    Rest of the Chili

    • 1 tablespoon olive oil
    • 1 red onion chopped
    • 3 garlic cloves minced
    • 2 celery stalks finely chopped
    • 2 teaspoon sweet paprika powder
    • 1 teaspoon smoked paprika powder
    • ½ teaspoon chili powder (optional)
    • 1 can (14oz) chopped tomatoes
    • 2 carrots finely chopped
    • 3 tablespoon tomato paste
    • ½ cup dry split lentils (not regular whole lentils)
    • 1 cup veggie stock
    • 1 can (14oz) kidney beans
    • 1 small can sweet corn
    • salt & black pepper

    Instructions

    • Heat olive oil in a large pot or saucepan over medium heat.
    • Add chopped onion, celery and garlic and sauté until onion is translucent.
    • Then add spices (sweet paprika, smoked paprika, chili (optional)) and fry for 30 seconds.
    • Add chopped tomatoes, carrots, tomato paste, split lentils, soaked mince, veggie stock and a pinch of salt.
    • Bring to a boil then reduce heat and let simmer on low heat with a lid on for about 15 minutes or until carrots are soft.
    • If the carrots are still quite firm, add another splash of veggie broth and let simmer a couple of minutes longer.
    • Add in beans and sweetcorn, let simmer for 5 more minutes. Taste and adjust salt.
    • Serve with a generous scoop of guacamole, yoghur and fresh herbs.
    Pssst...You can find detailed step-by step-photos right above this recipe card

    Video

    Notes

    • Finely chop veggies: Make sure to finely chop carrots and celery to save cooking time. Otherwise, they won't be cooked and soft within 15-20 minutes.
    • Oil-Free: For a completely oil-free version you could use 2 tablespoon of soy sauce to fry the onion.
    • Spicy: If you like your chili hot, feel free to add more chili powder, fresh chili pepper or cayenne pepper.
    • Meal prep: This chili sin carne is meal-prep friendly. You can prepare a big batch ahead of time and enjoy it the next day. It's also freezer-friendly!
    • Storage: Store any leftover chili in an airtight container in the fridge for up to 1 day.

    Nutrition

    Serving: 1. | Calories: 524kcal | Carbohydrates: 91g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 1086mg | Potassium: 1476mg | Fiber: 23g | Sugar: 20g | Vitamin A: 12043IU | Vitamin C: 28mg | Calcium: 85mg | Iron: 6mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

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    katie author of WSK

    Hi, I'm Katie and I am the face behind this website. Click here to learn more about me and my passion for (healthy) food and photography.

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