Proper Vegan Chilli Con Carne (UK Recipe)

This is the vegan chilli that converts meat-eaters. The trick is smoked paprika and a square of dark chocolate stirred in at the end — it adds a deep, rich flavour that makes people ask what the secret ingredient is.

Ingredients (serves 4–6)

• 1 x 400g tin kidney beans, drained
• 1 x 400g tin black beans, drained
• 1 x 400g tin chopped tomatoes
• 1 large onion, diced
• 2 peppers (any colour), diced
• 3 cloves garlic, minced
• 1 courgette, diced (optional)
• 150g sweetcorn (tinned or frozen)
• 2 tbsp tomato purée
• 1 vegetable stock cube
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp chilli powder (or more to taste)
• ½ tsp cinnamon
• 20g dark chocolate (70%+ cocoa — most dark chocolate is vegan, but check our guide)
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper

Method

1. Sauté. Heat oil in a large pot over medium heat. Cook the onion and peppers for 5–6 minutes until softened. Add garlic and cook for 1 minute.
2. Spice. Add smoked paprika, cumin, chilli powder, and cinnamon. Stir for 30 seconds until fragrant.
3. Build. Add tinned tomatoes, tomato purée, crumbled stock cube, and 100ml water. Stir well.
4. Beans. Add kidney beans, black beans, sweetcorn, and courgette if using. Stir and bring to a simmer.
5. Simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until thick.
6. Finish. Remove from heat. Stir in the dark chocolate until melted. Add lime juice and season with salt and pepper.

Serving suggestions

Serve with rice, in a wrap, on jacket potatoes, or with tortilla chips as nachos. Top with sliced avocado, fresh coriander, and a squeeze of lime. For a sour cream substitute, Oatly Crème Fraiche or any supermarket own-brand vegan sour cream works well.

Freezing

This freezes brilliantly for up to 3 months. Make a double batch and freeze in individual portions for lazy weeknight dinners.