Hairy Bikers Vegetarian Chilli Recipe

This rich, smoky vegetarian chilli con carne is made with vegan mince, kidney beans, coffee, dark chocolate, and Marmite for deep umami flavour. The sauce simmers into a thick, glossy finish that rivals any meat-based chilli. It serves 4 and is ready in about 1 hour.

I make this on chilly weeknights when I want something warming and packed with flavour. It tastes even better the next day, so I often double the batch for easy lunches.

Vegetarian Chilli Con Carne Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, crushed or minced
• 400g vegan mince (shop-bought)
• 1 red pepper, deseeded and roughly chopped
• 2 tablespoons tomato purée
• 1 teaspoon chipotle paste or ½ teaspoon chilli powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon ground coriander
• Pinch of cinnamon
• 2 teaspoons vegan Worcestershire sauce
• 1 teaspoon Marmite
• 1 teaspoon dark soy sauce
• 1 shot espresso or 30ml strong coffee
• 400g tin peeled plum tomatoes
• 400ml boiling water
• 1 vegetable stock cube
• 400g tin kidney beans, drained
• 20g dark chocolate

For Serving:

• Cooked long-grain rice
• Vegan sour cream
• Fresh coriander

How to Make Vegetarian Chilli Con Carne

1. Soften the onion and garlic: Heat the vegetable oil in a large saucepan over medium heat. Add the onion and fry for a few minutes until soft. Stir in the garlic and cook for 1 minute.
2. Brown the mince: Add the vegan mince and break it up with a spatula. Fry for 2–3 minutes until lightly browned all over.
3. Build the sauce: Add the red pepper, tomato purée, chipotle paste, all the spices, and every remaining ingredient to the pan. Stir well, breaking up the plum tomatoes with your spatula. Everything cooks in this one pot.
4. Simmer until rich: Bring to a gentle simmer, then cover and reduce the heat. Cook for at least 35 minutes, or up to an hour for the best flavour. Stir occasionally and add a splash of water if it looks dry.
5. Serve: Once the chilli is thick, glossy, and rich, it is ready. Spoon over cooked rice and top with vegan sour cream and fresh coriander.

What Makes This Vegetarian Chilli Con Carne So Flavourful?

• The umami secret: Coffee, dark chocolate, Marmite, and soy sauce together create a deep, savoury richness that mimics long-braised meat. Do not skip any of them.
• Low and slow wins: Simmering for up to an hour lets all the flavours meld. The sauce reduces into a thick, glossy coating that clings to every spoonful.
• Adjust the heat: For a milder chilli, leave out the chipotle paste entirely and use just ¼ teaspoon of chilli powder. For extra fire, add a finely sliced fresh chilli or an extra teaspoon of chipotle paste.
• Smooth out the tomatoes: Use the back of your spatula to press the plum tomatoes against the pan as they cook. This helps them break down into a silky sauce.
• One-pot simplicity: Everything goes into a single saucepan after the mince is browned. Less washing up, more flavour. If you enjoy easy one-pot dishes, try this 3-bean chilli too.

What Goes Well With This Chilli?

This chilli is a proper meal on its own, but classic sides make it even better. Fluffy white or brown rice is the obvious choice, and a big dollop of vegan sour cream or guacamole cools the spice nicely. Tortilla chips are great for scooping straight from the bowl.

For something more filling, spoon it over a baked potato or pile it into warm tortilla wraps with shredded lettuce and salsa. A simple green salad with a squeeze of lime on the side keeps things fresh. If you prefer a meaty version for the rest of the family, the slow cooker chilli con carne works brilliantly alongside.

How Should You Store Leftover Chilli?

Cool the chilli completely, then transfer it to an airtight container. It keeps in the fridge for up to 4 days, and honestly it tastes even better the next day as the spices deepen overnight.

This recipe is perfect for batch cooking. Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat in a saucepan over medium heat, adding a splash of water if it has thickened too much.

Can You Make This Chilli in a Slow Cooker?

Yes, and it works really well. Brown the onion, garlic, and vegan mince on the hob first, then transfer everything to your slow cooker. Add all the remaining ingredients, stir well, and cook on low for 6–8 hours or high for 3–4 hours. The longer cook time deepens the flavour even further.

If you enjoy slow cooker recipes, the slow cooker chilli con carne is another favourite worth trying.

Easy Ingredient Swaps

If you cannot find vegan mince or prefer a whole-food option, there are plenty of alternatives. A drained tin of brown or green lentils gives a similar texture with extra fibre. Finely diced mushrooms add a rich, meaty bite. Crumbled firm tofu works well for a high-protein swap, and tinned jackfruit, shredded and browned, gives a pulled-meat texture.

For the beans, kidney beans are traditional but black beans or pinto beans both work. You could even mix two types for extra texture. For a bean-heavy version, try the 3-bean chilli recipe which skips the mince entirely.

Nutrition Facts

• Calories: 381 kcal
• Carbohydrates: 45g
• Protein: 29g
• Fat: 11g
• Saturated Fat: 2g
• Dietary Fibre: 15g
• Sugar: 8g
• Iron: 11mg

Frequently Asked Questions

Is Worcestershire sauce vegan? Traditional Worcestershire sauce contains anchovies, so it is not vegan. Look for vegan versions such as Henderson’s Relish or check the label on shop-bought brands.

How do you thicken vegetarian chilli? The best method is to simmer uncovered for the last 10–15 minutes so the liquid reduces naturally. You can also mash a few of the kidney beans against the side of the pan to thicken the sauce.

What can I use instead of espresso in this chilli? Any strong brewed coffee works, or use 1 teaspoon of instant coffee dissolved in 30ml of hot water. The coffee adds depth without a noticeable coffee taste.

Is vegetarian chilli healthy? Yes. This recipe provides 29g of protein and 15g of fibre per serving while being low in saturated fat. The beans and vegan mince make it a filling, nutritious meal.

How does Hairy Bikers vegetarian chilli compare to Jamie Oliver’s? Jamie Oliver’s version uses roasted sweet potatoes with spices for a different flavour profile. This recipe focuses on deep umami flavour from coffee, chocolate, and Marmite with vegan mince for a more traditional chilli con carne texture.

You May Also Like:

• 3-Bean Chilli Recipe
• Slow Cooker Chilli Con Carne
• Chilli Con Carne Recipe
• Turkey Chilli Recipe

Hairy Bikers Vegetarian Chilli Con Carne Recipe

Author: Alex Saidani Cooking Method:Sautéing Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Servings:4 servingsCalories:381 kcal Best Season:Available

Description

This Hairy Bikers vegetarian chilli con carne uses vegan mince with coffee, dark chocolate, and Marmite for deep, smoky flavour. Ready in 1 hour.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 400g vegan mince
• 1 red pepper, deseeded and chopped
• 2 tbsp tomato purée
• 1 tsp chipotle paste (or ½ tsp chilli powder)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ¼ tsp ground coriander
• Pinch of cinnamon
• 2 tsp vegan Worcestershire sauce
• 1 tsp Marmite
• 1 tsp dark soy sauce
• 1 shot espresso or 30ml strong coffee
• 400g tin peeled plum tomatoes
• 400ml boiling water
• 1 vegetable stock cube
• 400g tin kidney beans, drained
• 20g dark chocolate

Instructions

1. Soften the onion and garlic: Heat vegetable oil in a large saucepan over medium heat. Add the onion and fry until soft. Stir in the garlic and cook for 1 minute.
2. Brown the mince: Add the vegan mince and break it up with a spatula. Fry for 2–3 minutes until lightly browned.
3. Build the sauce: Add all remaining ingredients to the pan. Stir well, breaking up the tomatoes with your spatula.
4. Simmer until rich: Bring to a gentle simmer, cover, and reduce the heat. Cook for 35–60 minutes, stirring occasionally. Add a splash of water if needed.
5. Serve: Spoon over rice and top with vegan sour cream and fresh coriander.