Chilli Con Carne

Vegan chilli used to sound like an impossible joke to me – until I realized flavor doesn’t care about meat. Some of the richest, most complex dishes happen when you stop trying to recreate and start creating something totally new.

Plant-based cooking isn’t about deprivation. It’s about discovering how many incredible ingredients can transform a classic comfort food into something that makes your whole kitchen smell like culinary magic.

This recipe is my love letter to bold flavors – a chilli that doesn’t compromise on depth, heat, or satisfaction. Trust me, even the most dedicated carnivores won’t miss the meat.

What You’ll Need

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, crushed or minced
• 400 g vegan mince
• 1 red pepper, de-stemmed and chopped
• 2 tablespoons tomato puree
• 1 teaspoon chipotle paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• Pinch of cinnamon
• 2 teaspoons Worcestershire sauce
• 1 teaspoon marmite
• 1 teaspoon dark soy sauce
• 1 shot espresso
• 400 g peeled plum tomatoes
• 400 ml boiling water
• 1 vegetable stock cube
• 400 g kidney beans
• 20 g dark chocolate

Steps

1. Place a large saucepan over medium heat and add the vegetable oil. Once hot, add the onion and fry for a few minutes or until softened. Add the garlic and fry for a further minute.
2. Add the vegan mince and break up with your spatula. Fry for 2-3 minutes or until lightly browned.
3. Add all the remaining ingredients and stir to combine. Break up the tomatoes with the spatula then bring to a simmer. Cover with a lid and reduce the heat slightly.
4. Leave to simmer for at least 35 minutes, ideally up to an hour, stirring occasionally, until the chilli is reduced and glossy. If the chilli appears to be getting dry at any point, add a splash of water and cover again with a lid.
5. Serve the chilli con carne with cooked rice, topped with vegan sour cream and fresh coriander.

Substitutions That Actually Work

• No vegan mince? Try lentils, chopped mushrooms, or jackfruit
• Can swap chipotle paste with additional chili powder
• Gluten-free soy sauce works perfectly

Making It Diabetes-Friendly

• Use cauliflower rice instead of regular rice
• Reduce chocolate quantity
• Add extra vegetables for lower glycemic impact

Tips & Storage

• Keeps in refrigerator for 4-5 days
• Freezes beautifully for up to 3 months
• Reheat gently to maintain sauce consistency