Bowl of Vegan Chilli Con Vegetables
Vegetable Mains and Sides

Vegan Chilli Con Vegetables

Forget the carne and embrace the veg with this aptly named Vegan Chili Con Vegetables.

When I first adopted a Vegan way of eating, cooking up a meal of vegan chilli was a super easy transition into plant based cooking . I’d rustle up a big pot once a week and stock up the fridge and freezer. It wasn’t until I mentioned to a lovely South American friend the joys of this dish, I was gently informed carne means meat!

Now in case you’re wondering the word chilli literally refers to the classic red peppers ‘con carne’ simply means ‘with meat’, of course! With this recipe, lets do away with meat and double down on the beans and vegetables which all comes together in a classic, smoky and spicy bowl of deliciousness.

Budget Friendly

There seems to be a perception that Vegan eating is expensive. I think that comes from some recipes which can have a long list of ingredients and not only that – lots of unusual ingredients!

Quite frankly I don’t have time for that. So this recipe like all others here at poach me quick is nutritious, quick, easy and above all tasty.

Vegan Chilli Con Vegetables dispels those myths and proves you can easily create a main meal for a family of four cheaper than buying a takeaway pizza.

Bulk Cooking

If you’re already an advocate for bulk cooking, making meals in advance Vegan Chilli Con Vegetables is an easy and versatile dish to try.

This recipe can be done in a flash and is a true ‘one pot wonder’. Simply sauté some base vegetables and beans in a little olive oil, throw in some heady spices with a few tins of goodness and let it simmer away.

Forget store bought, ready to eat meals and embrace your inner domestic goddess and get prepping!

Finally, if you are planning a full on Mexican-style extravaganza, how about adding Vegan Nachos to the table. Salud!

Chilli Con Vegetables

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Recipe by Hayley Ellis Course: Main, SnacksCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 1 tin tomato’s

  • 1 tin black Mexican style beans

  • 1 small onion, finely diced

  • 1 small red capsicum, chopped

  • 1 eggplant or (2 x zucchinis), chopped

  • 3 cup mushrooms, chopped

  • Drizzle of olive oil

  • 1 tsp of chipotle powder

  • 1 tsp of smoked praprika

  • 1 cup of water


  • In a large pan gently sauté onions, mushrooms and capsicums until onions turn translucent.
  • Add in the chipotle and paprika and stir until combined.
  • Add in the eggplant and gently fold through, coating in the spices.
  • Once all ingredients have been allowed to sweat, add in tinned tomatoes, beans and water and gently stir.
  • Season with salt and pepper before reducing heat and cover with a lid to gently simmer.
  • Remove lid and add coriander and allow mixture to reduce.


  • Remember, don’t forget to double up on this recipe if you’re keen to bulk cook for the week ahead.

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