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Homemade Vegan Chilli Recipe

This homemade vegan chilli (chilli sin carne) recipe is so easy to make, packed with hearty, smoky, spicy flavours, and the perfect healthy and nutritious meal for all the family.

Made with vegan mince, kidney beans, and a secret spicy ingredient that really takes it to the next level.

Is there anything better than a hearty bowl of chilli bubbling away over the stove in the evening?

This is one of my all-time favourite meals to meal prep, as the flavours only intensify each day making this veggie chilli even tastier a day or two after cooking! If you’d prefer to make your chilli without a meat substitute, you could try this amazing three-bean chilli recipe instead.

Plant-Based Protein

This recipe uses a plant-based vegan mince as a meat alternative. I find that this gives my chilli a more ‘traditional’ taste than only using beans, which is another popular choice for vegan chillis. I’ve used the fresh mince (for example, this mix from Waitrose made from mushrooms, soya, and lentils) and have also used frozen vegan mince.

Honestly, both taste good – I would recommend trying both and seeing what brand you prefer! Just note that cooking instructions may differ for frozen mince – this recipe assumes that you are using unfrozen vegan mince.

Can I Use Beans Instead Of Soy Protein?

Of course, if you don’t want to use soy protein or have an intolerance to soy products, you could omit the mince and increase the amount of tins of beans you use in the recipe.

Other ways you could adapt this veggie chilli include:

  • Add roasted chunks of sweet potato
  • Add more kidney beans
  • Add cannellini beans, pinto beans, or a mix
  • Add butternut squash or pumpkin
  • Add baked tofu

However, as I haven’t tested the recipe in all of these ways, I can’t recommend it – I’d be interested to hear if you try it though!

Vegan chilli con carne with pico de gallo, guacamole, and tortilla chips

What Should I Eat With My Vegan Chilli?

One of the best things about chilli is how versatile it is. I often eat mine with pitta bread and guacamole, or with jalapenos and vegan creme fraiche (I buy the Oatly brand which is really tasty!).

Alternatively, I love it with homemade pico de gallo, guacamole, and tortilla chips (as pictured!), or with brown rice.

Homemade Vegan Chilli

Homemade Vegan Chilli

Yield: 3 - 4 portions
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This vegan chilli recipe is so delicious - packed with hearty, spicy, homemade flavours, and amazing service with rice or tortilla chips. This simple recipe is so easy to make and makes a nutritious meal for all the family.


  • 250g vegan mince
  • 1 large white onion
  • 1 red bell pepper
  • 1 tsp minced garlic
  • 1 tbsp tomato puree
  • 1 tin of chopped tomatoes
  • 1 tin of kidney beans (drained and rinsed)
  • 1 tin of black beans (drained and rinsed)
  • 1 tsp chipotle paste
  • 100mls of vegetable stock
  • 1.5 tsp smoked paprika
  • 1.5tsp cumin
  • 1.5tsp cayenne pepper
  • 1tsp cinnamon
  • 1 tbsp worcestershire sauce
  • salt and pepper to taste


  1. Finely chop your onion and bell pepper and mince your garlic.
  2. Heat some oil in a heavy-bottomed pan and add your onion, sauteing for 5 minutes on a low heat until the onion has softened.
  3. Add your pepper and garlic and saute for another 5 - 8 minutes. The onion should be soft, translucent and fragrant - don't let it burn
  4. Add your spices, tomato puree, and chipotle paste. Cook for another 1 minute.
  5. Stir in your chopped tomatoes and beans, bring to a boil, then simmer on a low heat for around 10 minutes, slowing adding your stock as the mixture thickens.
  6. Add your mince and cook for another 5 minutes. Season to taste.
  7. Serve with chopped coriander, vegan sour cream, and brown rice, tortilla chips, or pitta bread pockets.


I serve my chilli sin carne with either pitta bread pockets, or (as pictured) guacamole, homemade pico de gallo, and tortilla chips.

This recipe should make about 4 portions, but it totally depends on how much you eat as a family - without any sides, it might be 2 large portions, but with guac, rice etc, it should be enough for 4.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 263mgCarbohydrates: 30gFiber: 9gSugar: 5gProtein: 26g

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Wednesday 23rd of October 2019

Great info thanks buddy! Will surely utilize your research resources.

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