I’m a huge fan of comforting dishes, and my Vegan Chilli Con Carne is definitely one of them. It’s also simple to cook up, and it’s great to have a batch in your fridge or freezer for easy healthy dinners. Plus it’s even better with tasty additions.

Try adding avocado, spring onion, vegan sour cream or lime wedges, and there’s no way my husband would eat this without corn chips!
I like to serve this with brown basmati rice, but tortillas or even mashed potato would work deliciously.
For me, this serves 4 when eaten with rice and additions, but would probably serve 3 if eaten alone.

If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).


  • 1/2 tbsp olive oil
  • 1 red onion, diced
  • 1 red capsicum, diced
  • 1 carrot, diced
  • 4 garlic gloves, minced
  • 1 1/4 tsp chilli powder, or to taste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 400 g can diced tomatoes
  • 200 g tomato puree
  • 1/2 cup faux beef stock*
  • 400 g can kidney beans, drained and rinsed 
  • salt + pepper to taste
  • 3/4 cup corn kernels, cooked fresh and cut off the cob, canned or frozen
  • 1/2 cup chopped coriander


  1. Add oil, onion, capsicum and carrot into a large pot on high heat. Cook for about 5 minutes, or until slightly softened. Add garlic, and cook for a further minute.
  2. Add in chilli powder, dried oregano, smoked paprika and ground cumin. Continue cooking for another minute.
  3. Pour in diced tomatoes, tomato puree, faux beef stock and kidney beans. Season well with salt and pepper. Bring to a boil, then turn down the heat to a simmer, and cook for 20 minutes.
  4. Add the corn, and cook for another 10 minutes.
  5. Stir in coriander just before serving. I like to eat this with rice (brown basmati rice above) or mashed potato, then topped with tasty additions.