Bright and full of flavour, this ‘chilli sin carne’ (meatless chilli) is our go-to one pot family dinner for busy weeknights. It is packed with nutritious vegetables, beans and spices and is so easy to make! A delicious and healthy chilli recipe that is vegan and vegetarian-friendly and ready in just 10 minutes? What more could you ask for!
Why you’ll love this recipe
- Quick and easy. This is one of the easiest dinners you can make! Only 10 minutes stand between you and a big bowl of warming, comforting chilli! Perfect for busy weeknights when you are short on time.
- Affordable. This recipe is made with a mix of canned pantry staples and fresh veggies, making it a cheap and healthy dinner on a budget.
- Full of flavour!
- Kid-approved.
- Healthy. Full of protein from the beans and lentils and packed with vegetables.
- Easy to adapt to the ingredients you have in your fridge and pantry.
- Freezer friendly. Perfect for batch cooking!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
Vegetables. Onion, garlic and red capsicum are used as a base to keep it simple. But you can also substitute for whatever you have in your pantry. Carrots, celery and diced sweet potato are good options too. If you do add lots of extra veggies, add a little vegetable stock or another can of tomatoes and some extra spices to compensate. And if you don’t have any fresh vegetables on hand, leave them out completely or use frozen veggies!
Canned tomatoes. Use diced, canned tomatoes from your pantry.
Passata can be substituted for another can of tomatoes if you don’t have any on hand.
Canned beans and lentils. There is plenty of plant-based protein in this healthy chilli. I love to use black beans and lentils for their “meaty” texture. Chickpeas and cannellini beans work well too. Choose your favourite combo!
Seasoning. Smoky paprika, cumin, cayenne pepper and dried chillies make up the smoky, aromatic flavour profile. To make it mild, you can adjust or omit the chilli to suit.
Full ingredient list and amounts are found in the recipe card below.
Step by step instructions
Step 1. Cook the onion, garlic and capsicum together in a pot with a little olive oil.
Step 2. Add the pantry spices and stir until fragrant.
Step 3. Add all of the other ingredients together in the pot and bring to a simmer. Once heated through, the chilli is ready to serve!
Step 4. Taste and season with extra salt and pepper, if needed. Add your favourite toppings and serve!
Chilli topping ideas
While delicious on its own, we love this veggie chilli with some extra toppings. When it comes to chilli toppings, you can never have too many! Of course, if you are making a vegan or gluten free chilli, choose your toppings according to your dietary requirements.
Our favourite vegetarian toppings are;
- Grated cheddar cheese
- Sour cream
Vegan chilli toppings;
- Diced avocado
- Nutritional yeast or vegan cheese for some savoury cheese flavour
- Tortilla chips
- Jalapenos
- Coriander/cilantro
- Lime wedges
- Loads of roasted sweet potato, piled high!
Expert tips
- Although this recipe only takes ten minutes on the stovetop, you can also make this recipe in a slow cooker or pressure cooker so it’s ready when you get home. Simply sauté the onion, garlic and capsicum until soft, then place all of the ingredients into your slow cooker. Slow cook on ‘low’ heat with ¼ cup added vegetable stock for 4 hours.
- Serve this chilli with sweet potato fries, boiled white or brown rice, grilled pita bread or pasta.
- This recipe can be adapted to suit what you have available in your fridge and pantry. Try adding some diced sweet potato, green beans, celery, frozen corn or finely sliced carrot.
- The heat in this recipe can be controlled to suit your taste. Reduce or increase the amount of chilli and cayenne pepper accordingly. For extra heat, add 1-2 fresh, hot red chillies.
Expert tips
Any leftover chilli can be stored in the fridge for 3-4 days. Allow it to cool completely and store it in an airtight container. To re-heat, place it into a saucepan over medium heat until it is completely heated through. Alternatively, microwave for around 2 minutes or until heated through.
Yes! Store it all together or in individual serves for easy lunches or dinners. Allow the chilli to cool completely before adding to suitable containers and freeze for up to 3 months. To re-heat, you can microwave from frozen, or let it thaw in the fridge overnight. Then just heat in the microwave or stovetop. Easy!
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Chilli Sin Carne (Vegetarian Chilli)
Ingredients
- 3 tbsp olive oil
- 2 onions small, red or brown, diced
- 3 cloves garlic crushed or finely chopped
- 1 red capsicum diced
- 1 can diced tomatoes 1 x 400 gram can, approx 1 ½ cups.
- 1 cup passata or use an additional can of diced tomatoes
- 1 can black beans 1 x 400 gram can, drained
- 1 can brown lentils 1 x 400 gram can, drained. Or use a can of chickpeas instead
- ½ tsp ground cumin
- 1 tsp sweet paprika ground
- ½ tsp dried oregano
- ½ tsp chilli powder or flakes. Adjust to taste.
- ½ tsp cayenne pepper can be omitted to reduce heat
- ½ tsp salt
- black pepper
Optional
- 1-2 red chilli chopped, for extra kick!
To serve (see more suggestions below)
- boiled brown or white rice
- chopped avocado
- grated cheese
- tortilla chips
- lime wedges
- fresh coriander/cilantro
Instructions
- Place a large saucepan over medium-high heat and add 3 tablespoons of olive oil. Add the garlic, capsicum and onion and cook, stirring, until soft.
- Add the spices, oregano, salt and some ground black pepper and stir until fragrant.
- Add the remaining ingredients and bring to a simmer. Once heated through, the chilli is ready! Serve in a bowl with your favourite toppings and sides. Try rice, quinoa, chopped avocado, cilantro, sour cream, crumbled tortilla chips, sweet potato fries, tasty cheese and/or a wedge of lime. Enjoy!
Notes
- Although this recipe only takes ten minutes on the stovetop, you can also make this recipe in a slow cooker or pressure cooker so it’s ready when you get home. Simply sauté the onion, garlic and capsicum until soft, then place all of the ingredients into your slow cooker. Slow cook on ‘low’ heat for 4 hours.
- Serve this chilli with sweet potato fries, boiled white or brown rice, grilled pita bread or pasta.
- This recipe can be adapted to suit what you have available in your fridge and pantry. Try adding some diced sweet potato, green beans, celery, frozen corn or finely sliced carrot.
- The heat in this recipe can be controlled to suit your taste. Reduce or increase the amount of chilli and cayenne pepper accordingly. For extra heat, add 1-2 fresh, hot red chillies.
- Storage; leftover chilli can be stored in the fridge for 3-4 days. Allow it to cool completely and store it in an airtight container. To re-heat, place it into a saucepan over medium heat until it is completely heated through. Alternatively, microwave for around 2 minutes or until heated through.
- To freeze; store it all together or in individual serves for easy lunches or dinners. Allow the chilli to cool completely before adding to suitable containers and freeze for up to 3 months. To re-heat, you can microwave from frozen or let it thaw in the fridge overnight. Then just heat in the microwave or stovetop. Easy!
- Topping ideas; vegetarian toppings; grated cheddar cheese, sour cream. Vegan friendly ideas; diced avocado, nutritional yeast or vegan cheese, tortilla chips, jalapenos, coriander, cilantro, lime wedges.
Nutrition
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Update notes: this recipe was first published in March 2019, but was re-published with new information and photos in June 2021.
Tara says
Should I drain the beans? Thanks sounds so yummy.
Andrea Geddes says
Hi Tara! Yes, the beans and lentils should be drained before adding them to the pot. Thank you, I hope you love it! Andrea 🙂
Gavin says
All I wanna do is grill up some tortillas so I can dunk em straight in – cracker of a recipe!!
TheCookingCollective says
Thanks Gavin! That sounds amazing. Now I want to do that too!
Sally says
I love making a big pot of chilli on the weekend to freeze for meals throughout the week! This one looks so quick and easy not to mention delicious!
TheCookingCollective says
Hi Sally! It is such an easy and healthy freezer meal to make- perfect for busy weeknights when you don’t want to cook.
Sylvie says
So easy and comforting – exactly my kind of recipe! And definitely a great one to make with pantry staples 🙂
TheCookingCollective says
Hi Sylvie! Thank you, it is a great quick and easy meal to make – and pantry staple dinners are always a lifesaver on busy nights!