I still remember the first time I made the Hairy Bikers’ Vegetarian Chilli Con Carne. It was a chilly evening, and I was craving something warm, hearty, and comforting but I also wanted it to be wholesome and meat-free. I stumbled upon their version of vegetarian chilli, and it completely changed the way I looked at meatless meals. This dish had all the richness and depth of a traditional chilli but was packed with beans, vegetables, and a wonderful blend of spices that gave it an irresistible kick.
Over time, it became one of my go-to recipes for busy weeknights and relaxed weekends alike. What I love most is how satisfying it is without being heavy. It feels like a big hug in a bowl. I’ve made it for friends and family, even the die-hard meat lovers, and no one missed the meat. It’s a dish that speaks to comfort, simplicity, and flavor all at once.
Making this chilli became more than just another meal for me. It became a part of my weekly rotation, especially when I needed something that could be made ahead, reheated easily, or shared with others. Every time I cook it, it brings back that same sense of comfort from the first time. So today, I’m sharing my full experience with the Hairy Bikers’ Vegetarian Chilli Con Carne on how to make it, what pairs well with it, tips, variations, and everything in between.
What is Hairy Bikers Vegetarian Chilli Con Carne?
Hairy Bikers’ Vegetarian Chilli Con Carne is a meat-free take on the classic chilli, featuring kidney beans, mixed vegetables, and smoky spices. It uses rich tomato-based sauce, cumin, paprika, and chilli powder to create a bold, hearty dish that’s warming and filling without relying on meat for flavor.
Why you should try this recipe?
You should try this recipe because it’s comforting, easy to make, and incredibly nutritious. It’s perfect for vegetarians and meat-eaters alike. The flavours are deep and satisfying, and the ingredients are inexpensive and easy to find. It’s also ideal for meal prep and tastes even better the next day.
Ingredients needed to make Hairy Bikers Vegetarian Chilli Con Carne
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2 tablespoons olive oil
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1 large onion, finely chopped
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2 garlic cloves, minced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 courgette (zucchini), chopped
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2 teaspoons ground cumin
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2 teaspoons smoked paprika
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1 teaspoon chilli powder (adjust to taste)
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1 teaspoon ground coriander
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400g tin chopped tomatoes
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2 tablespoons tomato purée
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400g tin kidney beans, drained and rinsed
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400g tin mixed beans, drained and rinsed
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1 vegetable stock cube
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150ml water
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Salt and black pepper to taste
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Fresh coriander or parsley for garnish (optional)
Instruction to make Hairy Bikers Vegetarian Chilli Con Carne
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Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
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Stir in the garlic, red and yellow peppers, and courgette. Cook for another 5–6 minutes until the vegetables start to soften.
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Add the cumin, smoked paprika, chilli powder, and ground coriander. Stir well to coat the vegetables in the spices. Let it cook for another 2 minutes to release the flavors.
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Add the chopped tomatoes and tomato purée. Stir everything together.
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Add the kidney beans, mixed beans, crumbled vegetable stock cube, and 150ml water. Stir and bring to a gentle boil.
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Reduce the heat and let the chilli simmer gently for 25–30 minutes, stirring occasionally. The sauce should thicken, and the vegetables should be tender.
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Season with salt and black pepper to taste.
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Serve hot, garnished with fresh coriander if desired.
Hairy Bikers Vegetarian Chilli Con Carne
Equipment
- Large Pan
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 courgette zucchini, chopped
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chilli powder adjust to taste
- 1 teaspoon ground coriander
- 400 g tin chopped tomatoes
- 2 tablespoons tomato purée
- 400 g tin kidney beans drained and rinsed
- 400 g tin mixed beans drained and rinsed
- 1 vegetable stock cube
- 150 ml water
- Salt and black pepper to taste
- Fresh coriander or parsley for garnish optional
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the garlic, red and yellow peppers, and courgette. Cook for another 5–6 minutes until the vegetables start to soften.
- Add the cumin, smoked paprika, chilli powder, and ground coriander. Stir well to coat the vegetables in the spices. Let it cook for another 2 minutes to release the flavors.
- Add the chopped tomatoes and tomato purée. Stir everything together.
- Add the kidney beans, mixed beans, crumbled vegetable stock cube, and 150ml water. Stir and bring to a gentle boil.
- Reduce the heat and let the chilli simmer gently for 25–30 minutes, stirring occasionally. The sauce should thicken, and the vegetables should be tender.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh coriander if desired.
Notes
- Don’t rush the simmering process. Letting the chilli cook slowly deepens the flavor.
- Always taste and adjust seasoning before serving.
- If you like it spicy, add a pinch of cayenne or a chopped fresh chilli.
- Add a teaspoon of cocoa powder for a deeper, earthy flavour.
Nutritional value
Approximate values per serving (based on 4 servings):- Calories: 290
- Protein: 13g
- Fat: 7g
- Carbohydrates: 45g
- Fiber: 12g
- Sodium: 420mg
What goes well with Hairy Bikers Vegetarian Chilli Con Carne
This chilli goes perfectly with steamed rice, baked potatoes, tortilla chips, or crusty bread. Sometimes, I like to top it with a dollop of sour cream or a bit of grated cheese for extra richness.
My tips to make the best Hairy Bikers Vegetarian Chilli Con Carne
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Don’t rush the simmering process. Letting the chilli cook slowly deepens the flavor.
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Always taste and adjust seasoning before serving.
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If you like it spicy, add a pinch of cayenne or a chopped fresh chilli.
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Add a teaspoon of cocoa powder for a deeper, earthy flavour.
Easy variations of Hairy Bikers Vegetarian Chilli Con Carne
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Add mushrooms for a meatier texture.
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Use lentils or chickpeas instead of mixed beans.
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Swap courgette with aubergine or sweet potato.
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Add corn or spinach for extra veggies.
Best way to store Hairy Bikers Vegetarian Chilli Con Carne
Store the chilli in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop or microwave until piping hot.
Nutritional value
Approximate values per serving (based on 4 servings):
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Calories: 290
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Protein: 13g
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Fat: 7g
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Carbohydrates: 45g
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Fiber: 12g
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Sodium: 420mg
FAQs
Can I make this in advance?
Yes, and it actually tastes better the next day.
Can I freeze it?
Absolutely. It freezes beautifully for up to 3 months.
Can I make it spicy?
Yes, add extra chilli or cayenne to suit your taste.
Can I add vegan mince?
Yes, plant-based mince works great for extra texture.
Conclusion (300 words)
Every time I cook this Hairy Bikers Vegetarian Chilli Con Carne, I’m reminded why it holds such a special place in my kitchen. It’s more than just a meatless meal, it’s a bowl of goodness that brings warmth, flavour, and comfort with every bite. I started making it when I was trying to include more vegetarian meals into my weekly plan, and it quickly became one of those recipes I could rely on any day of the week.
There’s something so satisfying about simmering a pot of chilli filled with colourful vegetables and hearty beans, especially when the aroma starts to fill the kitchen. Over the years, I’ve served it to countless friends, brought it to potlucks, and even frozen it in portions for those days when I need something nourishing in a hurry. It always delivers.
What I truly love is how flexible it is. Some days I keep it classic. Other days I throw in some mushrooms or sneak in an extra vegetable I need to use up. It’s forgiving, flavorful, and always leaves me feeling full in the best possible way. If you’ve been hesitant to try a vegetarian version of chilli, this recipe is the perfect place to start.
So go ahead, make a batch. Serve it with rice, spoon it over nachos, or just enjoy it straight from the bowl. It’s one of those recipes that you’ll keep coming back to, just like I did. And who knows? Maybe it’ll become a staple in your kitchen too.
