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Vegan Chili Con Carne

yield: 3-4 servingsprep time: 5 minscook time: 30 mins
Dairy Free
Gluten Free


This meatless chili con carne consists of soy mince, lentils, and beans in a flavorful tomato sofritto base. Serve it with rice, baked tortilla chips or even as fillings for tacos! It’s great for freezing too so feel free to make a big batch so you always have a healthy meal on hand for when the hanger strikes!


  • 400g tinned tomatoes
  • 100g textured soy protein
  • 200ml hot water
  • 60g red split lentils
  • 200g kidney beans
  • 2 stalks of celery
  • 1 carrot
  • 1 red bell pepper
  • 1/2 onion
  • 2 cloves garlic
  • 1/2 tsp cumin
  • 1/2 chili powder
  • 120ml vegetable stock
  • 1 tsp olive oil
  • Salt, to taste
  • Pepper, to taste


  1. Finely dice celery, carrot, bell pepper and onion. Finely mince garlic.
  2. Rehydrate textured soy protein by combining it with water in a bowl. Stir until all the water is absorbed.
  3. Heat up olive oil in a large nonstick skillet over medium heat. 
Add onion, garlic and celery to the skillet and sauté for 3-4 minutes.
  4. Add carrot, bell pepper, cumin and chili powder. Stir and sauté for 3-4 minutes.
  5. Add the rest of the ingredients. Stir to combine, then cover with a lid and reduce the heat to low and let simmer for 25 minutes.
  6. Serve hot with some steamed basmati rice. Top with some vegan sour cream or coconut yogurt if desired. Enjoy!


  • Leftovers will keep for 3-4 days in an airtight container in the fridge.
  • For extra flavor, you can rehydrate the textured soy protein with hot vegetable stock instead of water.
  • Instead of steamed rice, you can also serve this vegan chili with cornbread, baked tortilla chips, or use as a taco filling!

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