Vegetarian Chili Recipe

Ingredients

• 1 largeonion, diced
• 1 can, or 360 g cooked beans (1½ cups)black beans
• 1–2 canschickpeas or beans of your choice
• 710–950 mlvegetable stock, depending on the desired thickness
• 2 × 400 g cans (14 oz each)fire-roasted chopped tomatoes
• 30 ml (2 tbsp)chilli powder
• 15 ml (1 tbsp)ground cumin
• 7.5 ml (1½ tsp)garlic powder
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)dried oregano
• 3–4carrots or courgettes, chopped small
• 360 ml (1½ cups), optionalfresh or frozen sweetcorn
• To taste, optionalhot sauce
• To taste, optionalgarnishes such as sliced avocado or tortilla chips

Instructions

1. 1

   Rinse the beans

   Drain the beans and rinse them well.

2. 2

   Combine ingredients

   Put the beans, onion, stock, tomatoes, spices, vegetables and optional sweetcorn in a large pot. Cover and bring to the boil. If you like, sauté the onion in a little oil first; this is not required.

3. 3

   Simmer the chilli

   Once the mixture boils, turn the heat to low and cook uncovered until the carrots are tender and the chilli has thickened.

4. 4

   Add the toppings

   Serve with hot sauce and garnishes if desired.

What is vegetarian chilli?

Chilli is a dish associated with Mexican and Tex-Mex cooking, commonly made with a spiced tomato base and beans or meat. This meat-free version uses black beans and chickpeas or another bean, with carrots or courgettes for extra substance.

Fire-roasted tomatoes and cumin give the pot a savoury, smoky edge, while a long enough simmer brings the flavours together. The recipe makes a generous batch, so it suits a shared meal or freezing portions for later.

Nutrition and macros by portion

The nutrition label shows one serving as written: 81 calories, 0g protein, 0g carbs, 0g fat.

The beans provide most of the carbohydrates and some of the protein, while the tomatoes and vegetables add further carbohydrates and fibre. Fat depends mainly on any oil used to sauté the onion and on toppings such as avocado. Serve with a green salad or extra vegetables for a more rounded plate.

Choosing the beans and vegetables

Beans: Drain and rinse canned beans before adding them to the pot. This clears away the canning liquid and helps keep the chilli's flavour balanced.

Vegetables: Chop the carrots or courgettes small so they soften during the simmer. The recipe also allows fresh or frozen sweetcorn, which can go straight into the pot.

Building the spiced base

Spices: Chilli powder, cumin, garlic powder and oregano season the tomatoes and beans as they simmer. Stir everything together when adding the ingredients so the seasonings are distributed through the liquid.

Onion: You can add it directly to the pot, or sauté it in a little oil first for a softer, more savoury start. Sautéing is optional, so the one-pot method works without it.

Getting the thickness right

Stock: Start with the lower amount if you prefer a thicker chilli, or use more for a looser consistency. The recipe gives a range of 710–950 ml.

Simmer: Keep the pot uncovered over low heat after it comes to the boil. The chilli is ready when the carrots are tender and the mixture has thickened to your liking.

Timing and doneness

The stated total time is 40 minutes, but the method gives tenderness and thickness as the finishing cues rather than a separate simmer duration. Check the vegetables as the chilli cooks, since their size can affect how quickly they soften.

Keep the heat low after boiling and stir from time to time to prevent ingredients settling on the bottom of the pot.

Serving and storing

Toppings: Sliced avocado and tortilla chips are suggested; hot sauce is another optional way to add heat at the table. Add toppings just before serving so they keep their texture.

Make-ahead: This chilli freezes well. Cool it promptly, portion it into suitable containers, and reheat until steaming hot.

Recipe notes & tips

• Use the lower amount of stock first, then add more if you want a looser chilli.
• Chop the carrots or courgettes into small, even pieces so they cook at a similar rate.
• Rinse and drain the beans thoroughly before adding them.
• Taste near the end and offer hot sauce at the table for people who want more heat.
• If sautéing the onion, use only a little oil, as the step is optional.

Variations

• Change the beans: Use your preferred beans in place of the chickpeas or black beans.
• Add sweetcorn: Stir in the optional fresh or frozen corn with the other ingredients.
• Choose courgette: Swap the carrots for chopped courgette for a different vegetable base.
• Increase the heat: Serve with hot sauce, adding it gradually to suit your taste.
• Add toppings: Finish bowls with sliced avocado or tortilla chips, as suggested.

Common mistakes to avoid

• Adding too much stock: Begin at the lower end of the range and add more only if needed.
• Leaving vegetables in large chunks: Chop them small so they can become tender during the simmer.
• Skipping the bean rinse: Drain and rinse canned beans before they go into the pot.
• Keeping the lid on while simmering: Cook uncovered so the chilli can thicken.
• Boiling hard throughout: Lower the heat after the initial boil and simmer gently.

How to store

The recipe is suitable for freezing. Cool the chilli, transfer it to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Defrost frozen portions in the fridge and reheat on the hob or in the microwave until steaming hot.

Frequently asked questions