An easy, delicious and protein-packed vegan chilli, great for batch-cooking and post-workout meals! And as a bonus, it’s all made in one-pot, which means less washing up too.
Today I’m going back to basics and re-making an old favourite: Chilli Con Carne. A meat-free version, of course.
This recipe is also packed with plant-based protein (a whopping 25g protein per serving!) which will shut up any annoying people who ask “whErE dO yOu GeT yOuR pRoTeiN thOUgh??“
Featured in: 30 High Protein Vegan Recipes
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Ingredients
For this chilli, you will need:
- Lentils – I use red split lentils, which require no soaking and cook quickly
- Kidney beans – or you can substitute black beans
- Soy mince – I use frozen soy mince which is really handy. If using dried mince, you may need to add some water with it, to rehydrate the mince.
- Chopped tomatoes
- Olive oil
- Onion
- Peppers
- Celery
- Garlic
- Seasonings – Chili powder, cumin, salt and pepper to taste
- Balsamic vinegar
- Miso paste – or marmite, for depth of flavour.
- Fresh coriander
Recipe Tips
A few tips to get the best results from this recipe.
Cooking Shortcuts
If you want to make it extra easy, you can buy ready-prepared soffrito mixes at the supermarket, either in the fresh veg or frozen section.
This is a mixture of pre-chopped onion, celery and carrots which is the beginning of this recipe, and many others.
A very handy mixture to keep in the freezer for soups, veggie bolognese etc.
Bulk Cooking & Meal Prep
It’s perfect for making a big portions in advance which you can freeze for up to 3 months or keep in the fridge for up to 5 days.
Plus, this pot is so ridiculously easy to clean, it makes the whole cooking process a breeze, including washing-up.
Recipe featured in my cookbook ‘Wallflower Kitchen‘ – Get your copy now!
Video
📖 Recipe
Easy Vegan Chilli Sin Carne
An easy, delicious and meat-free chilli sin carne recipe that is perfect for making ahead and freezing. It's also packed full of plant-based protein, making it a great post-workout dinner.
Ingredients
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 1 large red onion, thinly sliced
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 red peppers, roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 x 400 g / 14 oz tins of chopped tomatoes
- 1 x 400g / 14 oz tin red kidney beans, drained and rinsed
- 100 g / 3.5 oz split red lentils*
- 400 g / 14 oz frozen soy mince
- 250 ml / 1 cup vegetable stock
Optional add-ins
- 1 tsp miso paste
- 2 tbsp balsamic vinegar
- A large handful of fresh coriander, roughly chopped
To serve
- Basmati rice
- Extra chopped coriander
- A squeeze of lime juice
Instructions
- Heat the olive oil in a large saucepan.
- Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
- Add the cumin, chilli powder, salt and pepper and stir.
- Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
- Simmer for 25 minutes.
- Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
- Freezes well. Keeps for up to 4 days refrigerated.
Notes
Note: The only thing that stops this recipe from being gluten-free, is that most soy-mince brands I've seen tend to have barley in the ingredients. Other than that, it's gluten-free friendly!
*Make sure to use red split lentils, which require no soaking and cook quickly. Other lentils will require different cooking times and soaking requirements.
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Nutrition Information
Yield 6 Serving Size ⅙ portionsAmount Per Serving Calories 412Total Fat 17gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 59mgSodium 491mgCarbohydrates 37gFiber 8gSugar 9gProtein 27g
Lisa says
Hello, what is soy mince? I live the U.S., never heard of it. Thanks!
Barbara says
I found this recipe very bland. I added some chilli flakes to give it some heat.
Alex says
What is the serving size in grams?
Pamela Streets says
I really enjoyed making this – my first Vegan recipe. I’m a new Vegan – having changed my life just a few days ago. It was easy to shop for & to create but the best thing was it tastes AMAZING!!! Thankyou. I did batch baking too – so loads of these to go at in the freezer!!!
Aimee says
Very happy you enjoyed it! It keeps really well in the freezer :)
Amy says
U what is the serving size in grams please
Sue says
Great recipe. Very tasty and easy to prepare. With reference to other comments concerning the dryness I added only 100g of dried soya mince and the result was perfect.
chandika ratnayaka says
back home when we cook red lentils we never pre soak them.maximum it will take 10 minutes to cook.As i have learned when cooking lentil based recipes you should not add salt in the beginning.if you add salt it will take long time to cook.you should add salt when lentil is almost 80% cooked.maybe that’s why your dish took 3 hours to cook.try again but don’t add salt until lentils are 80% cooked.
Domi says
The soaking is not for the lentils to be cooked faster but to make them more digestable. You should soak every kind of legumes.
I found this information:
Beans, nuts, seeds and whole grains contain phytic acid, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible.
Aimee says
Hi Domi, you are right about that but as I mention in my ingredient notes – I specifically chose red split lentils because they cook at the same rate as other ingredients in this recipe. These type do not need to be soaked, just rinsed. Although you can soak them if you wish. Other lentils DO need to be soaked. Hope that helps.
Edit: Sorry Domi, I just realised that you were replying to someone else. I’ll leave this comment though in case any one else is confused about the lack of soaking.
Jack Bloss says
What is the Gram per serving? trying to workout the macros but you’ve put the amount of protein and calories but not how much the serving size is ?
Alice says
I made this last night and it was super-tasty! Took me about 45 minutes start to finish. I didn’t have
miso paste but otherwise followed the recipe plus adding double the amount of stock. Another reviewer suggested adding the soy mince further into the cooking and I gave it about 15 mins of simmering which seemed perfect. Served it with cauli rice, asparagus and broccoli for a veg packed (minimum 6) dinner.
Stefan Heinze says
Heaven on earth. Did it mostly as you want but aren’t the small variations what makes the meal delicious? Thx for sharing the recipe! Tastes more than heavenly!
Aimee says
So glad you enjoyed it, Stefan!
Zoe says
Honestly this is the BEST chili I have ever made or had! My omnivore parents LOVED it, especially since the soy mince makes it seem like it has ground beef. The only downside was that it took me 30 min to chop all those veggies lol, but I didnt mind at all because it was definitely worth it. 100% will be making this again, so so SO good!
Keith Linsley says
Family loved the chilli sin carne, even my meat loving son. And easy too
Jane Nuttridge says
This is the first vegetarian dish a made and its sooo good, even after having now made lots of vege dishes. I roasted a whole orange kumara, and served on half like a jacket potato with cheese and sour cream, avocado and coriander (can be adapted to vegan). So good thanks.
Jo says
Hi does any one know where, in the UK, I can buy American cups. I am struggling following these recipes due to the cup measures instead of grams. Thanks
Aimee says
Hi Jo – the recipe by default is in grams (I’m from the UK) so not sure why you are seeing the US measurements? If you look at the bottom of the ingredient list there is an option to choose metric or US so maybe you accidentally selected US measurements. Simply select “metric” to get the gram measurements instead.
Lee cushion says
My family enjoy this at least 3 times a month. It’s lovely. Thank you for the recipe. I serve it with tumeric basmati and an extra teaspoon of chilli powder.
Gina says
this dish is divine, i didnt use the soy product and i added a cup of shiraz with the stock as i added an extra pepper green, and i also added chopped organic silverbeet at the end , i served with rice, thankyou for the recipe/ one of the nicest winter dishes i have tasted
Dee says
This is delicious and easy! I’d never cooked w TVP before, but this was SOOOOOO good, I’ll definitely make this again and no longer be “afraid” of TVP. I used 1 cup dry TVP (reconstituted in 7/8 cup boiling veggie broth while the veggies sautéed). I added all the optional mix ins, plus went heavy on the spices and topped w lime, cilantro and hot sauce + a poached egg for extra protein. I added a bit extra broth and cooked about 15 minutes longer. Thanks for a winning recipe!!
Ash says
This worked so well! I diced the peppers and onions rather small. I made mine with quinoa rather than rice. I also added more of the seasonings, cause I enjoy my chili spicy.
Kayla says
This chili was exactly what I was looking for. The flavors and combination of vegetables and plant-based protein are perfect. Great recipe!
Melissa m prien says
I just made this recipe for the first time. This is my first vegetarian meal I’ve ever prepared and honestly it turned out great. It was simple to make and very tasty. My only problem was I could not find the soy mince. I have no idea what it is or were to find it. But I love the recipe all the same.
Jana says
I love this recipe and I’ve been making it for months now. I always cook a big batch and refrigerate it . I am going to try and freeze it tonight and will let you know how it tastes defrosted. :)
It is super easy to make and everyone that tried it loved it. I don’t get what everyone is talking about that it takes long?? One pot recipe, couldn’t be easier. And it is common sense that lentils take a bit longer to cook so I always throw them in first and then add soy mince a bit later. Red split lentils cook fairly quick though. Just experiment ladies and if you can’t cook, don’t moan here :D
Kelly says
I’m currently just setting up my meal plans and I wondered if the nutritional info is based on just the chilli or includes a particular quantity of rice?
maddy says
You not suppose to freeze something what was once frozen – if you are using frozen soya mince in this meal you cannot freeze!!!
otherwise nice recie
Cora says
Not true. It’s commonly advised not to refreeze meat/fish etc that has been defrosted. You can refreeze once it’s been cooked. Of course you can! Lasagne, curries, soups, sauces etc.. The rule also doesn’t apply to vegetarian/vegan food, only animal flesh due to bacteria on flesh being dangerous.
Om says
Take this advice with a “pinch of salt”! I grew up in a vegetarian household, and have always been a vegetarian my whole life (thus far…). However, I have still had to endure food poisoning when vegetarian food hasn’t been handled properly – admittedly by carnivores not understanding that vegetarian food IS STILL FOOD that bacteria can grow on!
Elaine says
Hi,
What kind of red peppers did you use for this recipe? Was it red bell peppers?
Aimee says
Sorry for the late reply, Elaine. Yes – I just use bell peppers.
Amanda says
This was so delicious!
Aimee says
So happy to hear you enjoyed it! Thanks Amanda :)
Lakshmi says
Hi there,
I tried making this recipe last night and I am sorry to say that I differ from all these people above. I followed the recipe to the T but the dish I produced was nothing more than an average. Considering that it took me about 2-3 hours to get it done, I was incredibly disappointed. Also, the amount of stock that you have used is only 1 cup and it was no where near close enough to fully cook the lentils. It may be because the kind of lentils we used were different yet I still wish that you warned me about this in your introduction to this dish. You do spend a lot of time telling us readers how it personally appeals to you, but I think that space would be better spent if you just tell us what are the risks associated with this cooking (I got sick after eating the lentils, had to miss out on three days work) or elaborate more on the difficulty or discuss cooking techniques you used. I won’t be coming back to this site.
Megan says
Sorry, but I have to chime in on this comment because it really bothered me. Lakshmi, I’m sorry this recipe did not work out for you. I believe you are right about the stock and lentil ratio being off (I believe Dainius mentioned that in an earlier comment). However, I think instead of blaming the author for your particular outcome that you should take some responsibility. If the lentils seem undercooked then improvise the recipe and add more stock to it, or try presoaking the lentils beforehand. There’s nothing wrong with making little changes here and there to ensure a recipe tastes good and is cooked properly. What I gathered from your comment was that despite the lentils being undercooked you still ate them. It’s kind of common knowledge that you do NOT eat dry or undercooked beans because it will make you sick. Once again, I’m sorry it didn’t work out for you, but take some responsibility.
Btw, Aimee, I have not tried this recipe yet, but it looks amazing and I can’t wait to make it in the very near future!
Natasha says
The same thing just happened to me. For some reason the red lentils didnt cook in the said time, of course I just added more water and cooked it for longer. BUT now the other ingredients have lost the intended texture and basically I’m left with a rather mushy dish (with hard lentils). Quite disappointed and now going to have get a take away because its too late to buy other ingredients and too late too cook :( it’s taken like 3 hours but the lentils still arent cooked. Given up. Just a warning to others, may be worth pre cooking those lentils if you do try the recipe.
Nina says
Hi, will have to try this. Which frozen soy mince do you use? (I live in UK) I keep,try different ones but they always seem so chewy. Prior to giving up meat I always used to cook it really long and slow as I dislike the chewy texture.
Kelly says
If you go on the world food or bean eisle at the supermarket, there’s actually packets of dry soya which I personally quite like. It only needs soaking in hot water for about 10 mins, and then it’s good to chuck into whatever you’re cooking!
Zoe says
I used the chorizo crumbles from morning star brand and it was absolutely delicious!
Vonne says
My 10 year old Grandson told his my this was his best meal ever
Aimee says
Aw, that just made my day! Thank you Vonne :-)
Dainius says
Needs way more stock (or water) if you are making it with dried soy mince! Need to pour at least additional 500ml to make it the texture like in the video above. Otherwise, it will not cook and will be very dry.
Trisha says
This looks amazing!!!… although do you know what the soy can be substituted for?
Looking forward to trying it, thanks
Flora says
I hate using mince substitutes in dishes because of the texture but you can swap it out for black or green lentils and it works pretty well. You will have to increase the volume of water used in the recipe if you are doing this
Penny says
I made this last night for dinner after someone (aka your mum Aimee) recommended it. I have to say it was delicious and so easy to make, the miso paste definitely enhances the flavour.
Sophie MacKenzie says
This dish looks so vibrant and fresh, Aimee!
Helen says
Looks amazing!!! Can’t wait to try it, thanks for sharing
I just wanna make you aware of something.
The english translation of “chili con carne” is cili with meat. So the correct text for this recipe is what we call “chili sin carne” = chili without meat.
Aimee says
Hi Helen, thank you!! Yes, I’m aware of this and thought it might cause a bit of issue (as these things always do) but since this is a veggie version of the meaty-kind (not just beans and vegetables like a lot of vegan chillis) I wanted to link into that, especially for people searching for alternatives. I know it’s contradictory though ;-) “Chilli sin carne” is kinda catchy though…
marian ryan says
Now that my daughter has left home and moved to Brighton (ahem Aimee), I’m having to learn how to cook all over again.
The simplicity of the video encouraged me to give this recipe a go and I was amazed at how quick and easy it was to prepare and cook. This dish is so delicious and satisfying. I made enough to freeze for another day.
Monica says
Love all the satisfying beans and lentils here in place of meat. I’d be thrilled to have this for lunch or dinner any day.
Sharon says
Fab recipes and great video!!! Yes you definitely you should do them more often!
That Circulon pot looks really handy. I only have saucepans (and pretty small ones at that) so mine are always overflowing. I definitely could do with something larger then I could batch cook. Will have to check out Circulon’s page :)
Sara says
This chili looks mouthwatering! First of all, I love that you included lentils in addition to just beans – I feel like lentils are so underrated, but I bet they add so much texture and heartiness to a chili! Also, I’ve never thought to add miso to chili, but the way you describe it makes it sound like we should’ve been doing it all along! This looks delicious, Aimee, perfect for a cold winter day!
Natalie | Feasting on Fruit says
YOU MADE A VIDEO!!!! Ahhhh this is so exciting! And not just any video but a beautiful and dance along while craving chili so bad video :D Love it! This looks delicious, easy meals are definitely always in demand.
John Bailey says
This might be good, but is it not pretty stupid-or ignorant- to call a vegan dish Chili With MEAT? Why would you even want to do that?
Jim Smith says
Wow. You must be a lonely man.
Jim K says
It’s a legitimate question given that carne literally means meat, and that, prima facie, this dish is sans meat (aka false advertising) Your response to the question is dripping with ignorance and no discussive desire.
Answer the question rather than just invalidly attacking the questioner.
Aimee says
I agree and that’s why I changed it to “sin carne”. I originally had it “con carne” because I wanted it to be a searchable term for the classic dish but figured it’s a bit too misleading so now it’s been changed.
However, I think the tone and the aggressiveness of John’s comment is what Jim is reacting to, rather than the question itself. That’s what I thought, anyway.
Ville Halonen says
I found this recipe by googling “chili sin carne”. I’m not sure when I first encountered it by that name, probably 15 years ago or so.
Sarah | Well and Full says
This looks amazing, Aimee! And I bet it’s super filling with the combination of lentils and beans!