This Mary Berry Vegetarian Chilli Con Carne is a comforting, wholesome, and deeply flavourful meat-free chilli made with mixed beans, vegetables, and gentle warming spices. Slow-simmered in a rich tomato sauce, it delivers plenty of body and taste without being overly spicy. Ready in about 45 minutes, this easy vegetarian chilli is perfect for family dinners, batch cooking, and casual entertaining.
Mary Berry Vegetarian Chilli Con Carne Recipe
Course: DinnerCuisine: British6
servings15
minutes30
minutes250
kcalIngredients
2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, crushed
1 red pepper, chopped
1 green pepper, chopped
1 carrot, diced
2 × 400g cans chopped tomatoes
2 tbsp tomato purée
1 × 400g can kidney beans, drained and rinsed
1 × 400g can black beans, drained and rinsed
1 cup sweetcorn (fresh or frozen)
2 tsp mild chilli powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
300ml vegetable stock
Salt and freshly ground black pepper
Directions
- Heat the olive oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes until softened.
- Stir in the garlic, peppers, and carrot and cook for a further 5–7 minutes.
- Add the chilli powder, cumin, smoked paprika, and coriander. Cook for 1–2 minutes until fragrant.
- Stir in the chopped tomatoes, tomato purée, kidney beans, black beans, and sweetcorn.
- Pour in the vegetable stock, bring to a gentle simmer, then reduce the heat and cook for 25–30 minutes, stirring occasionally, until thickened.
- Season with salt and black pepper to taste and serve hot.
Why You’ll Love This Recipe
- Hearty and filling without meat
- Balanced, gently spiced flavour
- Ideal for freezing and meal prep
- Perfect with rice, tortillas, or baked potatoes
Ingredients
For the Vegetarian Chilli
- 2 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 carrot, diced
- 2 × 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 1 × 400g can kidney beans, drained and rinsed
- 1 × 400g can black beans, drained and rinsed
- 1 cup sweetcorn (fresh or frozen)
- 2 tsp mild chilli powder (adjust to taste)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 300ml vegetable stock
- Salt and freshly ground black pepper
To Serve (Optional)
- Fresh coriander or parsley
- Steamed rice, tortillas, or corn chips
How to Make Mary Berry Vegetarian Chilli Con Carne
1. Cook the onions
Heat the olive oil in a large saucepan over medium heat. Add the onions and cook gently for 5 minutes, stirring, until softened but not browned.
2. Add the vegetables
Stir in the garlic, peppers, and carrot. Cook for a further 5–7 minutes, until the vegetables begin to soften.
3. Add the spices
Sprinkle in the chilli powder, cumin, smoked paprika, and ground coriander. Stir well and cook for 1–2 minutes to release the aromas.
4. Build the sauce
Add the chopped tomatoes, tomato purée, kidney beans, black beans, and sweetcorn. Stir until well combined.
5. Simmer
Pour in the vegetable stock and bring to a gentle simmer. Reduce the heat, partially cover, and cook for 25–30 minutes, stirring occasionally, until thick and rich.
6. Season and serve
Season to taste with salt and black pepper. Serve hot, garnished with fresh herbs if desired.
Recipe Tips
- Mild but flavourful: Use mild chilli powder for a family-friendly dish.
- Thicker chilli: Simmer uncovered for the final 10 minutes if needed.
- Extra depth: A splash of balsamic vinegar or a square of dark chocolate adds richness.
- Even better next day: The flavours deepen overnight.
What to Serve With Vegetarian Chilli
This chilli is delicious served:
- With fluffy basmati or long-grain rice
- Alongside tortilla chips or nachos
- Wrapped in soft tortillas or burritos
- Spoon-topped on baked potatoes
How to Store Vegetarian Chilli
Refrigerate:
Cool completely and store in an airtight container for up to 4 days.
Freeze:
Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently.
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Fat: 7g
- Carbohydrates: 32g
- Fibre: 9g
- Protein: 11g
FAQ
Can I freeze Mary Berry vegetarian chilli?
Yes. This vegetarian chilli freezes very well for up to 3 months. Allow it to cool completely before freezing in airtight containers.
How can I thicken vegetarian chilli?
If your chilli is too thin, simmer it uncovered for 5–10 minutes to allow excess liquid to evaporate and the sauce to thicken naturally.
Can I add extra vegetables to vegetarian chilli?
Yes. Courgette, mushrooms, butternut squash, or cooked lentils all work well and add extra texture and flavour.