Hurry The Food Up Vegan and Vegetarian Recipes For Busy People
There was once a time when I was afraid of being vegetarian. Scared of not eating meat. No more grilled bacon, no more crispy chicken wings, no more melt-off-the-bone ribs. But bollocks to that – of course that was silly, and things have changed now. Definitely in part thanks to meals like this meatless chili.
I often found meals that were heavily meaty a bit hard to just cut the meat out of – I’d usually end up avoiding the dish and make something else instead. That was a shame, because it meant I missed out on some of my favourite meals.
Chili con carne was one. But no longer! This meatless (aka vegan) chili proves that you can still enjoy your favourite meals, but in a new, animal friendly way.
The lentils and beans ensure the chili is hearty and filling, while the peppers, onion and corn give it that real chili con carne feel. And the flavourings…wow.
It’s all about the cumin. I’m not saying you have to use a lot of it, but it’s the game changer. In this particular dish all the spices and herbs (’erbs to you over the pond), add their own unique element, but when the cumin hits the pan everything comes together. You suddenly have one awesome vegan chili on your hands.
So get cooking, dig in and enjoy those veggie meals with a passion.
Health Benefits – Meatless Chili Con Carne
It’s not just tasty – the dish is a nutritional powerhouse. Who said meat free recipes can’t deliver? One small serving of this packs 10g of protein. Add iron and vitamin A and vitamin C to your daily count – and you’ve got something really good going on.
It’s been a while since I banged on about fibre too – so you’re in for it now. It’s a ridiculously important part of any diet, and the average person gets waaaay below the optimal amount (fantastic fibre). But it’s really easy to add to your intake, and this dish does that. Half a day’s worth in one serving.
Fibre protects against heart disease, diabetes, diverticular disease and others. Time to get munching.
Mouthwatering Meatless Chili Con Carne
Ingredients
- 1 onion
- 1 bell pepper, green
- 1-2 cloves garlic
- 3 tbsp olive oil
- 1 chilli / jalapeño
- 5-6 sun-dried tomatoes in oil (drained)
- 1 cup vegetable broth
- ½ cup water
- 1 cup brown lentils, cooked (1 cup = 1 can 15oz/400g)
- 1 can kidney beans (1 can = 15oz/435g)
- ½ can sweet corn (1 can = 15oz/435g)
- 1 can tomatoes (1 can = 14 oz/400g)
- 1 tbsp tomato paste
- 1 tsp cumin
- 2 tsp paprika powder
- 2 tsp oregano (fresh, frozen, dry – all work – use more if fresh)
- salt and pepper to taste
- 1-2 tbsp maple syrup
- 1 avocado (for garnish)
Instructions
- Dice the onion, garlic, bell pepper, chilli and dried tomatoes into small pieces.
- Throw all these ingredients into a pan with oil and fry them for 3 minutes on a low heat.
- Add the broth and water, rinsed and drained beans, lentils, sweetcorn and chopped tomatoes and stir well. Add the tomato paste and season with salt, pepper, cumin, paprika powder and oregano. Let it all simmer on medium heat for 20 mins, stirring occasionally.
- Really nice: add maple syrup.
- Season with salt and pepper and serve with toasted bread on the side and a dollop of (vegan) sour cream and sliced avocado if desired.
Notes
Nutrition
Our nutritional information charts shows the counts from a serving size designed to be accompanied by a side of your choice – toasted whole grain bread, tortillas and brown rice all compliment it really well!
I was actually going to make chili today, then realized I was low on beans. Now I have a new recipe to make tomorrow so it all worked out. Looks delicious!
This sounds delicious! I love a good chili recipe, I love loading mine up too. Avocado, cilantro, corn chips and of course a sauce!
I loved this recipe, it’s the first time I made a chilli without powder and I will be be staying with this one. All my friends are asking for the recipe. Thank you for giving me a simple recipe with everyday household ingredients
That’s great Leonard!! I’m really happy to hear it. Yes, totally – great food doesn’t need to be so processed 🙂
I LOOOOOVE chili! This one looks so hearty and delicious! And I’m really liking the addition of sun-dried tomatoes…super yummy!
this is such a great recipe..this can be made in bulk and used throughout the week right? its so hearty..
The lentils really add a great mouthfeel, so I can see how this recipe would translate really well. And its quick too!
I made this and it was absolutely delicious! Just as a side not not sure if you noticed but the recipe name says “mouthwatering meatless chilli with meat/con carne” just didn’t make sense to me that it’s meatless but with meat? Thank you! 🙂
Hey Maya! Glad you enjoyed it!! Haha yes, we called it that on purpose :). A lot of peeps were asking for chili con carne without meat, so we obliged 🙂
That chili looks amazing! I have it down on my menu plan for next week and I can hardly wait to try it.
What a great looking chili recipe. Love that yummy avocado on the top!
Even better when it’s turned into guacamole 🙂
LOL I don’t even need to watch that Eddie clip, I know it so well. “Because there’s a f-ing H in it!” High five fellow Izzard fans! Chili looks nom. Healthy, filling and great flavors!
Haha legendary, isn’t it? He’s awesome!
I love chili! It’s the ultimate comfort food. Yummy! 🙂 What a great recipe!
Thanks Sina! It was hard to go without it to begin with!
I just made this for my family and it was super delicious! Easy to make, easily customized to taste, and overall a great experience. Great recipe, thank you!
Hooray! That’s exactly what we want to hear. Thanks for writing, Rebecca, really glad the fam all enjoyed it!
this looks so awesome! i know what you mean when it comes to eating sans meat. I used to be obsessed with chili and thought the world was over once i became pescetarian. but you’re right, the veggie kind is just as good if not better. I also love how you added lentils to this, rather than 5 different types of beans (which is what i usually just do haha)
Great recipe. Will surely try it.
However, the title should be ‘sin carne’ and not ‘con carne’
(I am a beginner at learning Spanish 🙂 )
Ha! You’re absolutely right, Ronak!
Our reasoning was ‘hmm, most people will not know what con carne means anyway’
So that’s why we kept the ‘con’ so that peeps will recognize the kind of recipe 🙂
Chili con Garden maybe? 🙂
Chile con Jardín 😉
It must me CHILI SIN CARNE 🙂 Thanks for the recipe! I will prepare this as soon as I can!
I was gonna say same thing like HELLO “con carne” literally means “with meat” so just call it meatless chili and be on your way FFS
Cumin is TOTALLY a game changer!! I love adding it to beans, soups, curried veggies, etc. This chili looks delicious!!
absolutely delicious!!
Greetings from down under
Really glad to hear, Shaun! Thanks for leaving a comment 😀
Is vegetable broth stock
Hi Suzanne, yep! Although technically there are some tiny differences between them (meat vs bones), we use the terms interchangeably – especially as veggie ones use neither meat nor bone of course!
If you would like even more vegetables in the dish I would like to recommend that you make cauliflower rice.
Just take a cauliflower and grind it with a grater and then fry it on a pan with oil and seasoning of your choice for 3-4 minutes and then you have a really delicious alternative to rice. 🙂
That’s a great idea, thanks for sharing Thomas! More veg = even better, and is a nice way to go low-carb for those that need to. Cheers for the idea!
I am glad you like it! Enjoy. 🙂
Just made this. So easy, so delicious. Thank you!
This looks lovely. Do you think it wold freeze well? I am thinking to make it on the weekend for a mid- week dinner.
Yep, that would work very well, Vee 🙂
This was delicious and I can’t believe it actually tastes better than my usual meat chili con carne. Thank God I found this recipe. It has saved my life since turning vegan cause the kids devoured it along with cashew sour cream. Yum! Thank you so much!
Wohooooo!! So good to hear that Liz! I’ll keep my eyes open for the cashew sour cream. That sounds delicious 😀
Made this on the weekend using the slow cooker. I made double the recipe and put it all in.the slow cooker. I did cook the onion and garlic first. Cooked on low for 6 hours as we went out for an amazing picnic and drive in the Australian outback. The end result was so delicious. Another wonderful recipe
Hi Annemarie! Good to hear from you. Ha awesome!!! That sounds so cool. A picnic and a drive through the outback, then home for meatless chili. I won’t say I’m not jealous!
Hi, I made this today. It was so good. I could not get lentils so added chickpeas. Was a good swap. Thanks for this receipe
Really cool to hear you liked the chili!! Chickpeas for lentils sounds like a great swap indeed! 🙂
I tried it a few times with great results 😀
Made this for my dinner tonight and it was absolutely delicious!
Woo! Really glad you enjoyed, Nicola . Thanks!
I have made this recipe a couple of times now, and I absolutely love it, it’s far better than the meat version.
Thank you, Sally! Fully agree – who needs meat when you can eat veggie meals like this? 🙂
I just made this and it is really delish, easy, healthy and inexpensive. I doubled the ingredients, added one extra teaspoon of cumin and used one chili and 6 jalapeño. I liked the touch of maple syrup and served with rice. avocado and fresh oregano. Thanks from Melbourne Aus. Adding it to my camping cookbook too.
Really glad you enjoyed it, Leanne! Sounds like some great additions too. Yay for Melbourne – the three of us were all there for several months way back in 2007. LOVE that city, so much!
Hi what kind of lentils did you use?
Hi Audrey, I normally use red lentils in this recipe as they cook the quickest 🙂
125ml liquid for all that food?!?! Burned a bit of it. You need to add more liquid like. I’m sure I’ve added a pint of water so far and I’ve still ten minutes to go!!
Hi Alan, thanks for the feedback. So far half a cup was the magic number for us (and we’ve made it a fair few times) but I guess there can always be variations due to heat and so on. Also to check – did you use dried lentils? They would soak up a LOAD of water!
So you use the liquid from the canned tomatoes, right?
Yes! 🙂
I am planning to make this tonight. It looks awesome!
Then bon appetit, Jody! Enjoy 🙂
Made this but made it kid friendly no hint of spice
I will definitely make it again as it was a hit with everyone
Cool! Yes, great idea. We do the same here too, with spices. Or at some in afterwards, when the kid’s portions have been taken out. Glad you enjoyed!
Hi! Pardon my ignorance: but chopped tomatoes would be the same as diced, correct? And not crushed? Those are the options out here at the local market…thanks!
Hi! Not sure if my previous comment got posted…I was wondering if chopped tomatoes are the same as diced? I assume that’s more accurate than crushed? Those are the options here at the local market…thanks!
Hi Sara! Let’s see if we can clear it up 🙂
Yes, I think diced or chopped are both perfectly fine – from a can. They have lots of liquid with them then, which is important for the sauce in the sin carne. If you really do need to use ‘real’ tomatoes instead of cans then probably about 2 cups would be right (and probably a bit of extra broth). I hope that helps!
Edit: I’m sure crushed would be fine, they sound juicy too!
Made this today, it was good but could use more spices.
Try 1 cup of brown beans (and molasses or plain) instead of lentils
I’m sure that would also be very tasty!
Made this for the first time tonight and served it as nacho topping with cheese, sour cream and of course corn chips. Kids loved it and both asked for seconds. Both us adults really liked it also. If I was doing this just for me I’d add another chilli (I love spicy food), but this was good for everyone else.
Really great recipe.
Awesome to hear, Lee! I also add an extra chilli, love it spicy :D. Really glad you enjoyed it!
use smoked paprika and a bit of smoked tofu – so good!
Really glad you liked the recipe, Cody!! 😀
Yes smoked tofu and paprika would be a brilliant add-on. Actually let me note that down!
This was the best vegetarian chili I ever had. I added some liquid smoke, chili powder, ancho pepper, chipotle pepper and smoked paprika to add some heat I’ll be making this over and over again! So good topped with sour cream, shredded cheese and avocado.
Ah wow, what a compliment! The additions you made sound so good, too. Really glad you enjoyed, thanks for writing 🙂
I’ve got this chilli simmering away in my slow cooker, can’t wait to try this
Yum! Hope you enjoyed it, Pam!
Absolutely loved this!!
I added some meat-free soy “mince,” fresh cooked corn, and precooked my soaked dried lentils separately and then added them so that I didn’t overcook the peppers and corn. These were the only changes. I think the sun dried tomatoes and stock makes this dish! SO GOOD
Woop! So glad, Candice. The changes all sound great, too – and corn always has a place 😀
Please add me to your mailing list. Cheers
Hi Lisa! Sure thing! Please sign up right here 🙂 https://hurrythefoodup.com/hurrythefoodup-newsletter-sign-up/
This is fabulous! My 9-year-old recently became vegetarian for ethical reasons. As a result, the whole family is eating mostly vegetarian. It has been a struggle finding recipes for the food she loves that tastes the same as it used to and is also acceptable to the non-vegetarians in the family. I told her it would be a lot of trial and error until we figure out what works and what doesn’t. This is now our go-to chili recipe. Even my 4-year-old, who was never very fond of chili, loves this! He requested it only a few days after I made the last batch. The sun-dried tomatoes were an inspired addition as was the maple syrup. And I love that you called it “chili con carne” because that was exactly what we were looking for — a vegetarian recipe that had the same mouth-feel and flavors of chili con carne. My only change was the addition of a tablespoon of chili powder (I have never had chili without chili powder before and it felt like something was missing to me without it). We serve ours with cornbread. Thank you so much for this recipe!
That is AWESOME, Amanda! Firstly, great to hear your nine year old is getting so much support from everyone – and that the whole family enjoyed the recipe. I hope you find many more on the site, too! The sweetcorn fritters tend to go down well with families (https://hurrythefoodup.com/sweetcorn-fritters/) – would probably make a double batch. There’s lots more to explore as well, the veggie food world is so wide and varied. Keep enjoying, see you around!
Howdy Dave, My 15 year old son wans to become a vegetarian but he’s a lazy B. As we’ve finished eating the dog and there was no more meat left around, we tried this one. He did the cooking and prep-or-asian and it worked wonderfully. The meal was a suck-cess and it arms him for trying to convince his mother that you can live normally whilst being a vegetarian.
Plus points monsieur.
Gonna try another one or two recipes later on also
Thanks
Fran
Irish doodle in Stockholm
Wonderful comment, Fran! I enjoyed reading it. Probs to your son for taking over the kitchen! Keep him at it 😉