• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
School Night Vegan
  • Recipes
  • Subscribe
  • My Story
  • Contact
  • Cookbook
menu icon
go to homepage
  • Recipes
  • Subscribe
  • My Story
  • Contact
  • Cookbook
    • Instagram
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Subscribe
    • My Story
    • Contact
    • Cookbook
    • Instagram
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Dinners

    Vegan Chilli Con Carne

    Published: Aug 23, 2022 · Modified: Aug 24, 2022 by Richard Makin

    🥜 NF
    🌱 VG

    Publised on 23/08/2022. Last Updated on 24/08/2022 by Richard

    Jump to Recipe
    4.9 from 79 votes
    vegan chilli con carne

    Rich, spicy vegan chilli con carne with a subtle smoky kick. Easy and quick to make for a mid-week dinner or slow-cooker supper!


    Finally, a vegan chilli con carne with your name on it! This guy packs a meaty punch and omg just wait until you taste that rich umami sauce. It's also packed with protein and fibre, if you care about that stuff, so it's a rewarding din din all round!

    We're using a combo of vegan mince and red kidney beans to keep things meaty and chunky in our vegan chilli but we're adding a whole host of other meaty flavoured ingredients to bring that big bold bite! Ready for it? let's do this!!

    vegan chilli con carne

    This vegan chilli is right up there with my fave school night vegan dinners, like my one pot red lentil dal or my vegan mushroom stroganoff! It's so easy to make and can be on the table so quickly, I can't tell you how often you'll be making this!

    To recap - an easy vegan chilli, a quick vegan chilli AND a super meaty vegan chilli, packed with flavour! What could be better??

    vegan chilli

    Potential Substitutions

    I'm hoping that most of my vegan chilli ingredients are easy to find, but if they're not, here are my suggestions for potential subs and swaps!

    The Vegan Mince

    My vegan chilli uses vegan mince - also known as "ground", I think in the US. There are a whole bunch of amazing brands of vegan mince out there, my favourite is this one from Meatless Farm (pictured below). You can also use frozen vegan mince like this one, or even TVP dehydrated mince - just make sure you rehydrate it in boiling water before use.

    If you're more into a whole-foods style vegan chilli, this recipe also works best with just a drained can of brown or green lentils. Grated tofu is also a great, high-protein option. Finally, if you've recently made a batch of my vegan roast beef, you could use this in place of the mince too!

    vegan chilli con carne

    So, how do I make perfect vegan chilli con carne!?

    This is honestly one of the easiest recipes on this blog. It's what me and SNV assistant Lillie call a "chuck-it-in" recipe, for obvious reasons. As always, the FULL RECIPE is at the bottom of the page - scroll on down if you're in a hurry. If you've got time or want some extra pro-level tips on getting the perfect vegan chilli con carne, keep readin!

    1. Fry off the onions and garlic!

    frying off onions

    First step for a perfect vegan chilli con carne is to fry off those onions baby! We don't want them to brown but we need them to soften and begin to turn translucent. Once done, add your garlic and cook for another minute. If things start to catch to the bottom of the pan, add a little extra oil, or just a splash of water to loosen things up. 

    I like to use brown onions for this recipe, just because of their size, but use whichever you like. Red onions are also a very welcome addition to a vegan chilli!

    2. Add the vegan mince!

    mince

    I've put some notes on this step above under "potential substitutions" because I'm aware that not everyone has access to the kind of vegan mince pictured above. There are loads of options for a mince replacement out there, so give a few a try and see which if your flavourite. 

    I like to use this vegan mince, but whatever you use, my recommendation is to make sure you brown off your vegan mince before moving onto the next step. It just adds so much more flavour to the finished dish.

    3. Add ALL the remaining vegan chilli con carne ingredients!

    pan of food

    Literally, that's it! We're just going to add all the rest of the ingredients. It sort of doesn't even matter what order you add them, just chuck em in! The real key to this step is in allowing the vegan chilli to simmer and cook for a while. 

    In the recipe I recommend simmering for at least 35 minutes. This is your bottom point! Keep in mind that you can simmer this for up to an hour or even more and you will notice the difference in flavour. Tomatoes take a notoriously long time to cook, so give them the opportunity to break down properly. 

    4. Serve up your vegan chilli con carne

    vegan chilli con carne

    This is a matter of choice - I'm sure this is one of those recipes we all like to plate up differently. For me, vegan chilli con carne has to be served with long-grain rice, a little vegan creme fraiche (or even plain yoghurt) and a handful of tortilla chips! Just for that extra crunch. 

    This chilli works equally well served in a jacket potato or with cornbread! The choice is yours!

    vegan chilli con carne

    And that's it! Your vegan chilli con carne awaits! If you fancy a jackfruit chilli instead, after reading this entire recipe, then good for you!

    As always, it helps me MASSIVELY if you can rate and review this recipe below. This blog only exists because people like you actually use it and cook these recipes, so it would mean a massive amount to me if you could let others know that you rate this recipe or that you're just excited to make it!

    Alternatively, take a picture and pop it on instagram! Be sure to tag me though - I can't wait to see how you use this recipe!

    vegan chilli con carne

    Vegan Chilli Con Carne

    Rich, spicy vegan chilli con carne with a subtle smoky kick. Easy and quick to make for a mid-week dinner or slow-cooker supper!
    4.94 from 79 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 381kcal
    Author: Richard Makin

    Ingredients

    • 1 tablespoon vegetable oil
    • 1 onion finely chopped
    • 4 cloves garlic crushed or minced
    • 400 g vegan mince store-bought, see recipe notes for substitutions
    • 1 red pepper de-stemmed, de-seeded and roughly chopped
    • 2 tablespoon tomato puree
    • 1 teaspoon chipotle paste OR ½ teaspoon chilli powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ¼ teaspoon ground coriander
    • Pinch cinnamon
    • 2 teaspoon Worcestershire sauce
    • 1 teaspoon marmite
    • 1 teaspoon dark soy sauce
    • 1 shot espresso OR 30ml strong coffee OR 1 heaped teaspoon instant espresso
    • 400 g peeled plum tomatoes from a can
    • 400 ml boiling water
    • 1 vegetable stock cube
    • 400 g kidney beans from a can, drained
    • 20 g dark chocolate

    For Serving

    • Cooked long-grain rice
    • Vegan sour cream
    • Fresh coriander
    Metric - US Customary

    Instructions

    • Place a large saucepan over medium heat and add the vegetable oil. Once hot, add the onion and fry for a few minutes or until softened. Add the garlic and fry for a further minute.
      1 tablespoon vegetable oil, 1 onion, 4 cloves garlic
    • Add the vegan mince and break up with your spatula. Fry for 2-3 minutes or until lightly browned.
      400 g vegan mince
    • Add all the remaining ingredients and stir to combine. Break up the tomatoes with the spatula then bring to a simmer. Cover with a lid and reduce the heat slightly. Leave to simmer for at least 35 minutes, ideally up to an hour, stirring occasionally, until the chilli is reduced and glossy. If the chilli appears to be getting dry at any point, add a splash of water and cover again with a lid.
      1 red pepper, 2 tablespoon tomato puree, 1 teaspoon chipotle paste, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¼ teaspoon ground coriander, Pinch cinnamon, 2 teaspoon Worcestershire sauce, 1 teaspoon marmite, 1 teaspoon dark soy sauce, 1 shot espresso, 400 g peeled plum tomatoes, 400 ml boiling water, 1 vegetable stock cube, 400 g kidney beans, 20 g dark chocolate
    • Serve the chilli con carne with cooked rice, topped with vegan sour cream and fresh coriander.
      Cooked long-grain rice, Vegan sour cream, Fresh coriander

    Notes

    This is an incredibly easy recipe. You just sort of chuck everything in but the key to keeping things meaty is to use a decent vegan mince.
    This recipe uses vegan mince - also known as "ground", I think in the US. There are a whole bunch of amazing brands of vegan mince out there, my favourite is this one from Meatless Farm. You can also use frozen vegan mince like this one, or even TVP dehydrated mince - just make sure you rehydrate it in boiling water before use. If you're more into whole-foods, this recipe also works best with just a drained can of brown or green lentils. Grated tofu is also a great, high-protein option. 

    Nutrition

    Calories: 381kcal | Carbohydrates: 45g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 928mg | Potassium: 1026mg | Fiber: 15g | Sugar: 8g | Vitamin A: 531IU | Vitamin C: 31mg | Calcium: 100mg | Iron: 11mg
    Tried this Recipe? Tag me Today!Mention @SchoolNightVegan or tag #schoolnightvegan!

    WANT MORE VEGAN DINNERS!?

    Why not try:

    Vegan Tikka Masala

    Vegan Bolognese

    Spicy Peanut Noodles with Crispy Tofu

    More Delicious Vegan Dinners

    • Creamy Vegan Sweet Potato Soup (Coconut Free!)
    • Vegan Thai Drunken Noodles
      Easy Vegan Thai Drunken Noodles (Pad Kee Mao)
    • Vegan Crab Cakes
      Vegan Crab Cakes Recipe (Fried, Baked or Air Fried)
    • Vegan Fall Harvest Salad
      Vegan Fall Harvest Salad with Apples and Kale

    Reader Interactions

    Comments

      4.94 from 79 votes (54 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Moira Pope

      April 11, 2025 at 5:48 am

      5 stars
      So very very good. Depth of flavour here.

      Reply
    2. Mariam

      April 08, 2025 at 12:24 pm

      5 stars
      This recipe is the fricking best! Packed full of umami. Easily my favourite recipe.

      Reply
    3. Emma

      April 02, 2025 at 6:01 pm

      5 stars
      This is the best chilli recipe ever and Ive made it multiple times. Love this so much it’s a once a week dinner in our house! Simple to cook and big on flavours

      Reply
    4. Laura

      March 22, 2025 at 12:35 am

      5 stars
      This recipe was very tasty! It was definitely one of the better vegan chillis I've made. I also added a splash of liquid smoke and a couple tbsp of brown sugar which made it perfect.

      Reply
    5. Jade H

      January 28, 2025 at 9:59 am

      5 stars
      Such a drool worthy recipe! I was so skeptical about the espresso and dark chocolate additions, but, noticed all the wonderful reviews and went all in. I can not fault the recipe! It seriously packs a punch! I’ll be making this again, and again, and again. Thank you!

      Reply
      • Jade H

        January 28, 2025 at 10:02 am

        Oh, and if it’s useful for anyone else scrolling the reviews, I made this dish using TVP instead of a vegan mince, and just soaked it according to the pack, along with the vegetable stock cube that’s called for later in the dish! 😊

        Reply
    6. Carole

      January 10, 2025 at 7:03 pm

      5 stars
      Love this recipe, made it tonight for dinner. I think it will taste even better in a couple of days. Made enough to freeze some too. Thanks for the recipe.

      Reply
    « Older Comments

    Primary Sidebar

    Welcome to
    School Night Vegan

    Hey, my name is Richard Makin and I’m the guy behind School Night Vegan.

    I’m also the recipe developer, food stylist, photographer and author of best-selling cook book Anything You Can Cook, I Can Cook Vegan. I’m also the host of food podcast Lunchbox Time Machine.

    More about me →

    Popular Recipes

    • vegan chicken
      Vegan Chicken
    • vegan tiramisu
      Vegan Tiramisu
    • Vegan Whipped Cream
    • easy tofu marinades
      Easy Tofu Marinades
    Popular recipes
    Vegan Fall Recipes

    Featured on

    Footer

    ↑ Back to top
    • Privacy Policy
    • About

    • Contact
    • Subscribe

    Copyright © 2024 School Night Vegan

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.