Best 6 Vegan Chili Con Carne With Beans Recipes

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Are you in search of a hearty and flavorful meal that is packed with plant-based protein and bursting with aromatic spices? Look no further! Vegan chili con carne with beans is a delectable dish that combines the best of Mexican flavors with the goodness of wholesome ingredients, making it a perfect choice for a satisfying and compassionate meal. In this article, we will guide you through the culinary journey of creating the ultimate vegan chili con carne with beans, exploring various recipes that cater to different preferences and dietary needs. Whether you're a seasoned vegan chef or a curious home cook seeking to expand your plant-based repertoire, get ready to embrace the delightful flavors of this nourishing and delicious dish.

Here are our top 6 tried and tested recipes!

VEGAN CHILLI CON CARNE



Vegan Chilli con Carne image

This smoky and spicy vegan chilli con carne features cocoa and coffee to add deep flavours to this Mexican classic.

Provided by Kate Ford | The Veg Space

Categories     Main

Number Of Ingredients 18

2 tbsp rapeseed or sunflower oil
2 onions
3 garlic cloves
1 red pepper
2 green chillis
500 g vegan mince
400 g tinned green lentils
400 g tinned kidney beans
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli powder
1 tbsp dried oregano
1 tbsp dark brown sugar
1 tbsp cocoa powder
1 tbsp gravy granules (check they are vegan)
2 tbsp tomato purée
400 g tin chopped tomatoes
200 ml freshly made black coffee

Steps:

  • Heat the oil in a large casserole dish or lidded frying pan.
  • Peel and chop the onion, and peel and crush the garlic cloves. Fry over a gentle heat for 3-4 minutes until they are starting to soften.
  • De-seed and chop the red pepper and green chillis - the pepper can be in quite large chunks, and the chillis should be fairly small. Add to the frying pan and cook for a further 3-4 minutes.
  • Add the vegan mince and cook for 3 minutes
  • Add the lentils and kidney beans to the pan, followed by all the remaining ingredients, and season with salt and black pepper.
  • Bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the liquid has reduced to a thick, glossy sauce. If it is looking too dry, add a little more water whenever it needs it.
  • Serve your chilli with rice or fajita wraps, nachos, jacket potatoes, vegan cheese, dairy-free sour cream, guacamole, fresh coriander and a squeeze of lime, or anything else you fancy!

Nutrition Facts : ServingSize 1 portion, Calories 416 kcal, Carbohydrate 53.3 g, Protein 27.7 g, Fat 9.3 g, SaturatedFat 1.3 g, Sodium 438 mg, Fiber 14.9 g, Sugar 10.3 g

SIMPLE VEGAN CHILLI CON CARNE RECIPE



Simple Vegan Chilli con Carne Recipe image

This simple vegan chilli con Carne recipe uses a mixture of pantry staples and fresh vegetables, for a delicious meat-free hearty vegan chili. It's also perfect for meal-prep and is freezer friendly.

Provided by Samira

Categories     Main

Time 30m

Number Of Ingredients 13

500 grams soy mince or any veggie mince
500 grams red kidney beans (or 2 tins/cans)
2 tins of chopped tomatoes or 750 ml passata
500 ml vegetable stock (check my blog)
3 bell peppers
2 medium carrots
2 celery stalks 2 medium onions
3 garlic cloves
1/4 cup tomato paste (5 tablespoons)
1 fresh chilli pepper
2 tBsp olive oil
1 tBsp paprika
1 tsp salt

Steps:

  • Start by prepping the veg and beans. Finely chop the veggies - carrots, celery, bell peppers, garlic, onion and fresh chilli pepper.
  • If using tinned kidney beans then you'll want the beans rinsed and drained. Alternatively, you can pre-soak some dry beans ( for at-least 4 hours, or overnight). Then cook these separately and these will be ready to go.
  • Heat up the olive oil in a big saucepan over medium heat. Add the onion and garlic and fry until they are soft. Note: If you prefer the veggies (peppers, celery, carrots) very soft, add them at this point. I prefer them more crunchy so I add them later on.
  • Add the spices, soy mince, and tomato purée/ passata ( tinned diced tomatoes also works). Cook for 3-4 minutes while stirring occasionally.
  • Add the chopped tomatoes and the veggie stock. Stir well. Cook for another 3-4 minutes, and bring to a boil.
  • When the mix starts bubbling, lower the heat and simmer for another 3-4 minutes.
  • Add the chopped peppers, celery, and carrots. Stir well and cook for a few minutes. Note: I add the veggies at this stage, as I like them a little more crunchy. If you prefer them much softer, then add them right after the onion and garlic and skip this step.
  • Finally, add the cooked red kidney beans. Mix well and simmer for a few further minutes, until the beans are completely heated through.
  • Your soy chilli is then ready to serve immediately, or be portioned into meal-prep/ freezer-friendly containers. If you're storing some for later, just make sure that it has completely cooled down before moving to the fridge/freezer. Serve your chilli con Carne hot with sour cream ( or vegan yogurt), fresh herbs and lime. I like to pair mine with brown rice or quinoa, or even as a topping for a baked sweet potato.You can also use the chilli as tortilla filling and make delicious vegan burritos or serve with corn chips and dairy-free cheese for a nachos style dish.Keep in the fridge for 4-5 days or the freezer for up to three months.

Nutrition Facts : ServingSize 1 bowl, Calories 440 kcal, Carbohydrate 29 g, Protein 33 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 81 mg, Sodium 812 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 11 g

CHILI CON CARNE WITH BEANS



Chili Con Carne With Beans image

This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese

Provided by Marty Hugo

Categories     One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (15 ounce) can tomatoes
1 (15 ounce) can diced tomatoes with green chilies
1 (12 ounce) bottle dark beer
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 (28 ounce) can chili beans

Steps:

  • Saute meat, onions and garlic until done.
  • Add remaining ingredients and simmer for 2 hours.
  • The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

SOUTHERN CHILI & BEANS



Southern Chili & Beans image

Make and share this Southern Chili & Beans recipe from Food.com.

Provided by Loves2Teach

Categories     Vegetable

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 13

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 medium onion, diced
2 green chili peppers, diced
1 stalk celery, diced
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Steps:

  • Brown the beef and drain the fat off.
  • Crumble the cooked beef into pea size pieces.
  • In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat.
  • Cook stirring every 15 minutes for 2-3 hours.

VEGAN CHILI CON CARNE WITH BEANS



Vegan Chili con Carne with Beans image

I like chili con carne only with lots of different beans and no meat substitutes. Try it for yourself! It's a family favorite in our house.

Provided by gartenfee

Categories     Vegetarian Chili

Time 1h15m

Yield 6

Number Of Ingredients 17

4 teaspoons cumin seeds
3 tablespoons vegetable oil
3 onions, finely chopped
4 cloves garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes
1 bunch cilantro, finely chopped
2 roasted red peppers, drained and chopped
2 tablespoons chili powder
3 teaspoons mild paprika
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 pinch cayenne pepper, or more to taste
1 teaspoon salt, or more to taste
1 (15 ounce) can white beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 teaspoon sherry vinegar, or to taste

Steps:

  • Toast cumin in a skillet over medium heat until fragrant, being careful not to burn it, about 1 minute. Cool and grind in a mortar and pestle.
  • Heat oil in a large, heavy pot over medium-low heat and cook onions until soft and translucent, about 10 minutes. Add garlic and cook for 1 minute. Stir in cumin, tomatoes, cilantro, roasted red peppers, chili powder, mild paprika, oregano, smoked paprika, cayenne, and 1 teaspoon salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  • Add all beans and simmer over low heat until flavors are well combined, at least 30 minutes. Season with more salt and sherry vinegar.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 56.2 g, Fat 8.8 g, Fiber 17.4 g, Protein 16.6 g, SaturatedFat 1.4 g, Sodium 1068.3 mg, Sugar 8 g

FIVE-BEAN CHILLI



Five-bean chilli image

Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 14

1½ tbsp rapeseed oil
1 onion , sliced
2 peppers , sliced
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp hot smoked paprika
400g can chopped tomatoes
400g can mixed beans , drained
400g can black beans , drained
pinch of sugar
250g brown rice
½ small bunch coriander , chopped
soured cream or guacamole, to serve (optional)

Steps:

  • Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
  • Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium

Tips:

  • Sauté the vegetables first: Sautéing the vegetables before adding the other ingredients helps to caramelize them and develop their flavor.
  • Use a variety of beans: Using a variety of beans adds different flavors and textures to the chili. For this recipe, black beans, kidney beans, and pinto beans are used.
  • Add some sweetness: A little bit of sweetness helps to balance out the acidity of the tomatoes and the spiciness of the chili peppers. Brown sugar or maple syrup can be used.
  • Don't overcook the chili: Overcooking the chili can make the beans mushy and the vegetables bland. Simmer the chili for just long enough to heat it through and allow the flavors to meld.
  • Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings, such as shredded cheese, sour cream, avocado, or chopped onions.

Conclusion:

This vegan chili con carne with beans is a delicious and hearty dish that is perfect for a cold winter day. It is made with a variety of healthy ingredients, including beans, vegetables, and spices. The chili is also easy to make and can be tailored to your own taste preferences. Whether you are a vegan or just looking for a healthier alternative to traditional chili, this recipe is sure to please.

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