Veggie Chilli Recipe | For Cozy Nights and Cold Days

When the temperature drops and cosy nights beckon, nothing satisfies quite like a hearty bowl of veggie chilli. As a recipe developer and home cook, I’ve crafted this dish to offer warmth, nourishment, and bold flavours, all in one pot.

Packed with wholesome ingredients and rich spices, this meat-free version is perfect for vegetarians or anyone looking to eat a little lighter without sacrificing comfort. It’s the kind of meal you’ll want on repeat all winter.

What is Veggie Chilli?

Veggie chilli, or vegetarian chilli, is a meat-free version of the traditional chilli con carne. Rather than relying on minced meat for substance and flavour, this dish uses a medley of vegetables, pulses, and spices to create a hearty, warming meal.

As someone who has cooked veggie chilli dozens of times, I find it not only satisfying but incredibly versatile. It’s a dish that embraces seasonal produce, caters to a wide range of diets, and doesn’t compromise on taste.

At its core, veggie chilli is a rich tomato-based stew typically made with a mix of beans, lentils, and vegetables such as peppers, carrots, or sweet potatoes. Its signature comes from a robust blend of spices, cumin, paprika, chilli powder, and sometimes cocoa powder for depth.

Unlike its meat counterpart, veggie chilli is often lower in fat but higher in fibre and complex carbohydrates. It’s the perfect meal to batch-cook, freeze, or reheat, making it ideal for busy weeks or slow Sunday evenings.

Some key benefits of veggie chilli:

• Naturally gluten-free and easy to make vegan
• Can be cooked on the hob, in a slow cooker, or an Instant Pot
• A fantastic way to increase your intake of fibre and plant-based protein

Why I Love Making Veggie Chilli in Winter?

There’s something about veggie chilli that’s inherently comforting. When the days grow shorter and frost creeps onto the windows, I crave warmth, both in food and mood. Veggie chilli ticks all the boxes: it’s nourishing, rich, filling, and packs just the right amount of heat to keep the chill at bay.

I often turn to this recipe after long walks or cold commutes. The ingredients are usually already in my pantry, and I can adapt it depending on what’s in the fridge. It’s economical, hearty, and loved by both vegetarians and meat-eaters in my household.

What makes it even more appealing during winter:

• It’s a one-pot meal that requires minimal washing up
• It tastes even better the next day, so leftovers are gold
• It pairs beautifully with warm crusty bread or jacket potatoes

Whether I’m cooking for myself or entertaining guests, this recipe never fails. There’s a quiet satisfaction in watching a pot of veggie chilli simmer on the stove, releasing a symphony of smoky and spicy aromas. It’s a hug in a bowl, and isn’t that what winter cooking should be all about?

What Ingredients Do You Need to Make Veggie Chilli?

Here’s a breakdown of essential ingredients and their specifications:

Step-by-Step Cooking Instructions for Veggie Chilli Recipe

Step-by-Step Instructions

Step 1: Prepare the Base

• Heat olive oil in a large pan over medium heat.
• Sauté onions until translucent, about 5 minutes.
• Add garlic, carrots, and red pepper. Cook for another 5–6 minutes.

Step 2: Add Spices and Tomato

• Stir in cumin, smoked paprika, coriander, and chilli powder.
• Mix in tomato purée and cook for 2 minutes to caramelise.

Step 3: Combine and Simmer

• Add chopped tomatoes, drained beans, and vegetable stock.
• Bring to a boil, then reduce to a simmer for 30–40 minutes.

Step 4: Optional Enhancements

• Stir in a square of dark chocolate for richness.
• Adjust seasoning to taste with salt and pepper.

Step 5: Serve and Enjoy

• Serve hot with rice, tortillas, or baked potatoes.

How to Make Veggie Chilli in a Slow Cooker or Instant Pot?

Slow Cooker Method

• Sauté onions, garlic, and spices in a pan
• Transfer everything to the slow cooker
• Cook on low for 6–7 hours or high for 3–4 hours

Instant Pot Method

• Use the sauté function for onions and spices
• Add all ingredients, set to Pressure Cook on High for 10 minutes
• Let it naturally release pressure for 10–15 minutes before serving

Is Veggie Chilli Healthy? A Look at the Nutritional Value

Yes, veggie chilli is packed with nutritional goodness. It’s rich in fibre, protein, and essential vitamins. Here’s a breakdown based on a standard serving (about 1½ cups):

Health Benefits

• Great source of plant-based protein
• Supports digestive health with high fibre
• Helps regulate blood sugar levels
• Naturally low in saturated fats

Serving Suggestions and What Goes Best with Veggie Chilli

Veggie chilli is incredibly adaptable when it comes to serving. My go-to combinations include:

• Steamed basmati or brown rice
• Jacket potatoes with melted cheese
• Warm cornbread or crusty sourdough
• Tortilla chips for crunch
• Toppings like avocado, sour cream, jalapeños, or grated cheese

Feel free to get creative with garnishes, lime wedges, coriander, or hot sauce can elevate the experience.

Storage Tips – Fridge, Freezer, and Reheating

Fridge

• Lasts 3–4 days in an airtight container

Freezer

• Portion into freezer bags or containers
• Freeze for up to 3 months

Reheating

• Microwave or reheat in a saucepan over low heat
• Add a splash of water or stock to loosen the consistency

Chilli actually improves in flavour after a day or two, making it a brilliant meal prep option.

Variations of Veggie Chilli

There’s no one way to make veggie chilli. Over the years, I’ve tried dozens of variations from across the web and chef-led kitchens. Here are a few worth exploring:

Jamie Oliver Veggie Chilli

Jamie’s version uses:

• Sweet potatoes for a naturally sweet base
• Black beans for protein
• Chipotle paste for smoky heat
• Ground cinnamon and cloves for a subtle spiced warmth

This version is bold and satisfying, ideal for those who love layered flavours.

Mary Berry Veggie Chilli

Mary Berry keeps it simple and classic:

• Mushrooms and courgettes for texture
• Chilli powder and Worcestershire sauce (vegetarian version)
• A touch of sugar to balance the tomatoes

Her recipe is perfect for British home cooks looking for no-fuss flavour.

Cookie and Kate’s Veggie Chilli

This American-inspired take includes:

• Quinoa for added texture
• Fire-roasted tomatoes
• Jalapeños and coriander (cilantro) for a fresh finish

It’s light, wholesome, and freezes beautifully.

Don’t Go Bacon My Heart’s Version

This UK-based food blog brings the richness:

• Chunky chopped veg like aubergine and mushrooms
• A rich tomato base with a dash of balsamic vinegar
• Long simmering for deep umami flavour

Perfect for those who want a thick, meaty texture without the meat.

Ambitious Kitchen’s Power-Packed Vegan Chilli

For the fitness-focused:

• Lentils and black beans for plant-based protein
• Butternut squash for a creamy element
• Bold spices like cayenne and cumin

This version is freezer-friendly and meal-prep ready.

Final Thoughts on the Perfect Veggie Chilli Recipe

As Bella Franklin, I can say without hesitation, this is my most trusted, flexible, and rewarding dish.

Whether you’re a lifelong vegetarian or just trying to cut back on meat, this veggie chilli recipe is a brilliant addition to your winter menu. It’s warm, filling, nutritious, and endlessly customisable.

I hope you give it a try and share your own twists. Cooking, after all, is about making recipes your own.

Frequently Asked Questions

How do I make veggie chilli less spicy?

Reduce or omit the chilli powder and add sweet ingredients like carrots or bell peppers to balance the heat.

Can I freeze veggie chilli?

Yes, it freezes well for up to 3 months. Just cool it completely before storing in containers.

What beans work best for veggie chilli?

Kidney beans, black beans, and pinto beans are commonly used for their texture and protein.

Can I use fresh tomatoes instead of canned?

You can, but you’ll need to cook it longer to break them down. Canned tomatoes offer consistency.

Is veggie chilli suitable for vegans?

Yes, just make sure you’re using vegan-friendly stock and toppings.

What toppings go well with veggie chilli?

Try sour cream, cheese (or vegan alternatives), avocado, jalapeños, or tortilla chips.

How can I add protein without using beans?

Quinoa, lentils, or soy mince can be great substitutes or additions to increase protein.

Veggie Chilli Recipe

Freya

Whether you're a lifelong vegetarian or just trying to cut back on meat, this veggie chilli recipe is a brilliant addition to your winter menu. It’s warm, filling, nutritious, and endlessly customisable.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Side Dish

Cuisine Mexican

Servings 1 people

Calories 280 kcal

Ingredients

  

• Mixed beans e.g. kidney, black beans
• Chopped tomatoes
• 2 tbsp Tomato purée
• 1 large Red pepper diced
• 1 large Carrot finely chopped
• 1 large Onion finely chopped
• 3 cloves Garlic minced
• 1 tbsp Olive oil
• 1 tsp Chilli powder adjust to taste
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Ground coriander
• 250 ml Vegetable stock
• 1 square Dark chocolate optional, for depth
• Salt and pepper To taste

Instructions

 

• Heat olive oil in a large pan over medium heat.
  1 tbsp Olive oil
• Sauté onions until translucent, about 5 minutes.
  1 large Onion
• Add garlic, carrots, and red pepper. Cook for another 5–6 minutes.
  1 large Carrot, 3 cloves Garlic, 1 large Red pepper
• Stir in cumin, smoked paprika, coriander, and chilli powder.
  1 tsp Chilli powder, 2 tsp Ground cumin, 1 tsp Smoked paprika, 1 tsp Ground coriander
• Mix in tomato purée and cook for 2 minutes to caramelise.
  2 tbsp Tomato purée
• Add chopped tomatoes, drained beans, and vegetable stock.
  Chopped tomatoes, 250 ml Vegetable stock, Mixed beans
• Bring to a boil, then reduce to a simmer for 30–40 minutes.
• Stir in a square of dark chocolate for richness.
  1 square Dark chocolate
• Adjust seasoning to taste with salt and pepper.
  Salt and pepper
• Serve hot with rice, tortillas, or baked potatoes.

Keyword Veggie Chilli Recipe