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Member recipe

Vegetarian chilli con carne

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(21 ratings)

Member recipe by


Serves 4

A delicious, quick and easy meal that all the family will enjoy.

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  • oil to fry
  • 1 large onion, chopped
  • 1 pepper, chopped
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of baked beans or kidney beans/mixed beans
  • 1 tsp garlic powder
  • 2 tsp chilli powder, more if you like it hot
  • 1/2 tsp cumin powder (optional)
  • 1 vegetable stock cube
  • 1 tbsp tomato puree
  • Quorn mince, 3 handfuls (optional)
  • Pinch of salt
  • Rice
  • Tortilla chips


    1. Heat the oil in a frying pan and add chopped onions and peppers, fry until soft.
    2. Add mince, continue cooking until brown, 2 - 3 minutes.
    3. Add tomatoes, baked beans, tomato puree, stock cube, garlic, chilli, cumin powder and salt, cook on a low heat for 20 minutes, stir occasionally.
    4. While chilli is cooking begin to cook rice.
    5. Taste to see if more chilli is needed, if so cook for a further 2 minutes.
    6. Serve hot with rice and tortilla chips.

Comments, questions and tips

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itsmepotley's picture
11th Jan, 2018
Excellent, all had clean plates! Added some cubes of carrot to increase vegetable content and used fresh garlic as that was what I had. Lovely will make again.
13th Apr, 2017
Lovely recipe. I added mushrooms
2nd Jan, 2017
Really great, I used soya mince, crushed garlic, those newisg Heinz Mexican beans and the 5 bean can as well, fed the family and enough for lunch tomorrow at work. Thanks
19th Sep, 2015
So good! Super easy even for a terrible cook like me, but tastes AMAZING. I used Quorn mince, fresh crushed garlic, added in half a chopped red chilli pepper for little extra heat, then served with rice, nachos and grated Cheddar. Halved the recipe and used the second batch as a packed lunch the day after! Will make again, enthusiastically.
13th Sep, 2015
One of the best chilli's I've eaten! And definitely the best I've ever made. Went down well with my meat-eater partner to. Only adjustments I made was; added 1tsp of hot chilli powder and 1tsp of paprika and also two cloves of fresh crushed garlic rather than the powder. Also loved the baked beans.. Worked really well, I'm not keen on kidney beans so a great alternative.
jontyhull34's picture
5th Aug, 2015
Made this chilli today it was very good, many thanks
10th Jun, 2014
This is the best chilli I've ever made! I used a vegetable stock pot rather than a stock cube, plus the baked beans really add something-would never have thought of that.
1st Mar, 2014
Really cheap and easy recipe and produces quite a big batch! I'm only cooking for one (student), and this recipe produces enough for 3 - 4 meals. Like a lot of the other members, had it with sour cream and tortillas which really compliments the spiciness. Used kidney beans, quorn mince and 2 minced garlic cloves as I had no garlic powder.
9th May, 2013
This was lovely.the only thing I changed was to use two bits of crushed fresh garlic. When cooked I put it in heated up totillas and rolled up and covered it in sour cream. It was yummy.
28th Apr, 2013
Very tasty- instead of rice I used it as a filling for tortilla bread. Layered with refried beans, guacamole, grated cheddar and topped with sour cream( or Greek yogurt). Delicious!


wpenke's picture
27th Mar, 2018
I'm presuming here we're dressing the beans? I've seen some which says retain the juice, but I presume with we drain!?
12th Jun, 2019
Great basis for a chilli that is easily modified, I will never use beef mince again! I usually swap the baked beans for drained kidney beans or Mexican mixed beans, making up for lost moisture by making a stock rather than just adding a stock cube. Make sure to reduce down til you have a rich thicker chilli. You can readily chuck in extras like sweet corn, carrot, whatever to pad this out. Great for batch cooking as the flavour enhances on a reheat. I use frozen veg too, which makes this an incredibly cheap but nutritious meal.