This chilli sin carne recipe is a quick, comforting and filling midweek dinner made from store cupboard staples.
Packed with flavour, this easy vegetarian chilli be served with your choice of toppings to create a fun kid-friendly dinner that can be on the table in 45 minutes!
There are evenings when an easy meal made out of store cupboard ingredients is needed, and this vegetarian chili recipe with kidney beans, tinned tomatoes and corn is one of my favourites. Alongside my Greek tomato orzo and one pot tomato pasta, it is budget friendly, easy, and the family love it.
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Why we love this recipe
This is a vegetarian chilli that, like my slow cooker chilli con carne, is packed with flavour. It is a rich and comforting dish, perfect to cosy up with on cold evenings, and actually tastes better if made 1-2 days ahead, making it perfect for meal prepping and then reheating for a super quick dinner!
Ingredients notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Kidney beans – I use tinned kidney beans for convenience. Drain and rinse the kidney beans before using to remove the salt. You can substitute with black beans if you prefer.
- Tinned tomatoes – chopped tomatoes, or if you prefer to use plum tomatoes break them up with a spoon before adding to the chilli in the pan.
- Concentrated tomato paste (in Australia) – known as tomato puree if you are in the UK. This adds extra depth of flavour, depth of colour and richness to the chili.
- Green pepper – green bell pepper or capsicum. You can use a red pepper if you prefer.
- Onion – either a brown onion or red onion.
- Sweetcorn – use tinned, frozen or fresh corn.
- Spice mix – smoked paprika, ground cumin, ground coriander, cayenne pepper, cinnamon stick or use ¼ teaspoon ground cinnamon, bay leaf.
- Dark chocolate -a small amount of 70% dark chocolate adds a touch of richness. Use a dark chocolate such as Lindt dark chocolate, not milk chocolate as it is too sweet! Instead or leave it out.
- Water – you can use vegetable stock if you prefer, but I find that rinsing the tin / can of tomatoes with water not only gets every last bit of tomato from it but with the spices, stock is really not needed.
How to make this vegetarian chili sin carne
Please scroll down to the recipe card at the end of the post for the full recipe.
- In a large saucepan cook the onion in the oil over a medium heat until softened. Once soft, add the crushed garlic and chopped capsicum / pepper.
- Add the spices and cook for a couple of minutes to help release their flavour (this is one of the secrets to a rich and flavour-packed chilli!).
- Tip in the tomatoes, water or stock and salt, then turn the heat up to high. Once it is bubbling away, turn the heat down to a simmer (gentle bubble).
- Tip in the drained kidney beans, sweetcorn and dark chocolate and simmer gently until the chocolate has melted and the beans and corn are heated through. Taste, adding a little more salt if needed.
My Recipe Tips
- This is a vegetarian chilli with a kick – if serving to younger kids, reduce the amount of cayenne pepper to a pinch, or leave it out altogether.
- If you have a Dutch oven or casserole dish, use this to cook the chilli in, it really makes a difference!
- The chilli can separate slightly in the fridge – this is OK, just stir and reheat.
Topping ideas for this Mexican Bean Chilli:
- Cheese – grated cheddar cheese is always a favourite! I also like to crumble a little feta over too.
- Avocado – either cubed or guacamole (or top with this Venezuelan guacamole)
- Sour cream – if making this vegan chili, use vegan sour cream. Or top with a spoonful of plain yogurt for a lighter option, or crème fraiche.
- Fresh coriander – aka cilantro.
- Red onion – finely diced or sliced.
- Fresh lime – a squeeze of zingy fresh lime just before eating adds a lovely brightness to the chili!
- For a spicy kick (especially if you have reduced the amount of cayenne to feed the family) – top with a few quick pickled chillies or jalapeño slices.
Serving Ideas
- Serve this chilli with rice, quinoa or in a jacket potato.
- Tortilla or corn chips – if family members aren’t too keen on lentil dishes, I have found tortilla chips seem to put a different slant on things! 😉
Storage and make ahead
- Fridge – this bean chilli keeps for up to 3 days in the fridge in an airtight container.
Freeze – Cool the chilli completely and freeze for up to 3 months. Defrost in the fridge over night.
FAQs
Is this Chilli Gluten free?
This Mexican Bean chilli is gluten free. However if you want to serve it with the tortilla chips just check the back of the packet. Most corn chips are gluten free, but some do contain a mixture of wheat and corn flour.
Is this chilli vegan?
Yes! This chilli recipe is vegan, choose toppings that suit the vegan diet.
More vegetarian dinner recipes…
Whether you are vegetarian, or want to enjoy more meat-free dinners, these are some of our favourite vegetarian family dinners (that can all easily be made vegan too.)
Easy Vegan Mexican Chili
Author: Robyn
This chilli sin carne recipe is a quick, comforting and filling midweek dinner made from store cupboard staples.
Equipment
- Medium pan with a lid or Dutch oven
Ingredients
- ½ tablespoon vegetable oil or other neutral oil
- 1 onion diced
- 2 cloves garlic minced
- 1 green capsicum (pepper) diced
- 1 tablespoon tomato puree
- 400g (14oz) can chopped tomatoes
- 500ml (2 c) water or vegetable stock / broth
- ¼ teaspoon salt
- 400g (14oz) tin kidney beans drained
- 200g (7oz) Sweetcorn – fresh or frozen
- ½ square (approx. 5g) dark chocolate
Spice Mix
- 1 teaspoon Smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper if serving to younger kids or family who don't like spice, reduce to a pinch or leave out.
- ½ stick cinnamon or use ¼ teaspoon ground cinnamon.
- 1 bay leaf
To serve (optional):
- Fresh Lime wedges
- Fresh Coriander roughly chopped
- Avocado sliced
- 1 Red chilli finely sliced
- Tortilla chips, cooked rice or cooked quinoa
Instructions
- In a medium saucepan cook the onion in the oil over a medium heat until soft – 5-10 minutes.
- Add the garlic and stir for a minute before adding the capsicum.
- Cook for another 5 minutes, then stir in the spice mix and cook for 2 minutes, before adding the tomato puree.
- Cook for a minutes then add the tomatoes, stock or water and salt. Bring to the boil then lower the heat and simmer for 20 minutes, covered.
- Tip in the drained kidney beans and corn, add the dark chocolate and simmer for 5 minutes, until warmed through.
- Serve topped with your choice of fresh coriander, avocado, fresh chilli and a squeeze of lime.
- Store any leftovers in the fridge for up to 3 days, or freeze.
Notes
- Kidney beans – I use tinned kidney beans for convenience. Drain and rinse the kidney beans before using to remove the salt. You can substitute with black beans if you prefer.
- Tinned tomatoes – chopped tomatoes, or if you prefer to use plum tomatoes break them up with a spoon before adding to the chilli in the pan.
- Concentrated tomato paste (in Australia) – known as tomato puree if you are in the UK. This adds extra depth of flavour, depth of colour and richness to the chili.
- Green pepper – green bell pepper or capsicum. You can use a red pepper if you prefer.
- Onion – either a brown onion or red onion.
- Sweetcorn – use tinned, frozen or fresh corn.
- Spice mix – smoked paprika, ground cumin, ground coriander, cayenne pepper, cinnamon stick or use ¼ teaspoon ground cinnamon, bay leaf.
- Dark chocolate -a small amount of 70% dark chocolate adds a touch of richness. Use a dark chocolate such as Lindt dark chocolate, not milk chocolate as it is too sweet! Instead or leave it out.
- Water – you can use vegetable stock if you prefer, but I find that rinsing the tin / can of tomatoes with water not only gets every last bit of tomato from it but with the spices, stock is really not needed.
Serving Ideas
Serve this chilli with rice, quinoa or in a jacket potato. Tortilla or corn chips – if family members aren’t too keen on lentil dishes, I have found tortilla chips seem to put a different slant on things! 😉Nutrition
Calories: 241kcalCarbohydrates: 45gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.003mgSodium: 800mgPotassium: 913mgFiber: 11gSugar: 10gVitamin A: 1073IUVitamin C: 57mgCalcium: 89mgIron: 5mg
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Sylvie says
This is exactly what I call comfort food! So perfect for colder days like this week and packed with flavours. Yum!!
Robyn says
Thankyou Sylvie! I know, I thought Spring had arrived, then it seemed to disappear!
Alexandra @ It's Not Complicated Recipes says
Delicious and flavoursome – this is a meal I think I will be making on repeat! Just lovely.
Robyn says
Thanks Alexandra! It is so useful to have in the freezer!
Gavin says
This is stunning – I love how easy it and the fact I always have the majority of ingredients on hand means I can make this regularly too
Robyn says
Thankyou so much Gavin! I do love meals that use regular ingredients I often have in!