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Quick & Easy Loaded Vegetarian Chilli Recipe

Published on February 16, 2018 • Last updated January 28, 2019 by Elizabeth
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A family-friendly chilli recipe packed full of flavour and plant protein.

Quick and Easy Loaded Vegetarian Chilli Recipe

As I was wandering through the supermarket the other day (mostly just trying to get my Fitbit step count up since the inclement weather outside wasn’t amenable to adventuring) I spotted a bag of frozen Quorn mince in the freezer section on offer, for just over £1. In all honesty, I was eyeing up the Ben & Jerry’s ice cream (also on offer) next to it, so it was completely by accident I rediscovered Quorn again that day.

I realised, then, it had been many years since I last cooked with Quorn. I used to work with it a lot, over a decade ago, but its fallen by the wayside with my cooking for some reason. I was resolved to experiment, and I came up with this rather scrummy quick and easy loaded vegetarian chilli recipe.

Quick and Easy Loaded Vegetarian Chilli Recipe

The recipe is based on a slow cooker lamb chilli with pasilla chillies I make. I love pasilla chillies – they’re deliciously warming and add such a wonderful depth of flavour without the heat of usual red chillies.

The heat from this recipe comes from the warming chilli pepper, whole cumin seeds and a couple of cinnamon sticks. It’s not at all spicy, just deliciously warming. If you can’t find pasilla chillies, use a small red chilli, seeds removed, instead, or omit it entirely.

Now, I like my chilli loaded with all sorts of ingredients: sliced avocado, soured cream, mature cheddar cheese and a generous sprinkling of hot chilli powder. I prefer not to have mine with rice or baked potatoes, opting for a bowlful with either tortilla chips or cornbread on the side.

Nigella Lawson Cornbread on the Cob Cast Iron Pans

I’d also realised that it had been years since I last made Nigella Lawson’s cornbread-on-the-cob recipe; a recipe that used to be one of my eldest’s favourite meals when he was little (he’ll be 18 on his next birthday!). The recipe is from her book Nigella Bites, from 2001.

It was in 2001 when my firstborn celebrated his first birthday in California; Napa, to be specific. While browsing a thrift store I stumbled upon two cast iron corn moulds. I have always had a fondness for cast iron, but I confess I had no idea what these corn moulds were for. I bought them anyway and took them home to Shetland hoping to find a use for them.

I bought a copy of Nigella’s cookery book that year, and imagine my surprise when I discovered she had a recipe for cornbread-on-the-cob cooked in these very moulds! That’s what they were for!

I’ve never seen them for sale in the UK, but I have found the online US seller Bayou Classic who will deliver a 12″ Cast Iron Cornbread Pan at a very reasonable price to the UK.

Cornbread-on-the-cob is a fabulous accompaniment to this vegetarian chilli recipe, I think.

Quick and Easy Loaded Vegetarian Chilli Recipe

VEGETARIAN CHILLI RECIPES

If you’re looking for vegetarian chilli inspiration (and my recipe just isn’t quite what you’re after) you might also like Jacqueline’s Easy Vegan Chilli Bean Mince Wraps or her Vegan 3-Bean Chocolate Chilli.  Jacqueline blogs over at Tinned Tomatoes and she’s been blogging vegetarian recipes since 2007, so she knows her stuff. Alternatively, you might like Bintu’s Slow Cooker Three Bean Chilli. Emily over at Recipes & Reviews loves her vegetarian chillies – she’s got Vegan Tacos with Homemade Mushroom & Bean Mince, Vegan Bean Chilli and  Vegetarian Quorn Chilli with Spicy Guacamole and Eggs.

How do you like to top your chillies? Are you a fiery chilli sort of person who likes to cool it down with some soured cream, or do you prefer a milder version? Let me know in the comments!

Quick and Easy Loaded Vegetarian Chilli Recipe

Quick & Easy Loaded Vegetarian Chilli

This quick and easy loaded vegetarian chilli recipe is packed full of flavour and plant protein. Its heat comes from gentle warming spices and pasilla peppers instead of hot chillies, so it's perfect for children too. Ready in 30 minutes!
5 from 1 vote
Print Rate
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Author: Elizabeth

Ingredients

for the chilli

  • 25 grams butter
  • 1 large onion finely chopped
  • 2 garlic cloves finely chopped
  • 2 tsp whole cumin seeds
  • 500 grams Quorn mince
  • 2 tbsp tomato puree
  • 300 ml vegetable stock
  • 400 grams tinned cherry tomatoes in rich tomato sauce
  • 400 gram s tinned chopped tomatoes in rich tomato sauce
  • 1 dried pasilla chilli rehydrated
  • 1 tsp smoked paprika
  • 2 cinnamon sticks
  • 25 grams dark chocolate
  • 400 grams tinned kidney beans drained and rinsed
  • Shetland sea salt to taste
  • freshly ground black pepper to taste
  • 1 handful fresh parsley chopped

suggested toppings & accompaniments

  • avocado
  • soured cream
  • mature cheddar cheese grated
  • chilli powder to taste
  • cornbread
  • tortilla chips
  • baked potatoes or rice

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Instructions 

  • Heat butter in a large pan over a medium-high heat and saute the onion and garlic until it begins to soften.
  • Add the cumin seeds and cook for a further minute to toast them.
  • Add the Quorn, tomato puree, tinned tomatoes, vegetable stock, rehydrated pasilla chilli, paprika and cinnamon sticks. Stir well to combine, turn the heat down to medium, pop the lid on and leave to simmer for 15-20 minutes.
  • Add the chocolate, drained kidney beans and chopped parsley. Season well to taste with salt and pepper.
  • Serve with all your favourite toppings.

Notes

Food waste prevention tip: freeze leftovers for a quick midweek meal another night.

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Quick and Easy Loaded Vegetarian Chilli Recipe

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Category: 30 Minute Meals, Recipe, Vegetarian, Veggie

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Old Riga, Latvia, from St. Peter's Church SpireRiga Restaurants: A Gastronomic Visit to Latvia
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Reader Interactions

Comments

  1. Sally

    March 11, 2025 at 10:01 pm

    Mind: Blown! I’ve loved veggie chilli and veggie burritos with guacamole for 10+ years – but I’ve never considered adding avocado to my chilli! Thank you for the inspiration – that’s tomorrow’s tea sorted!

    Reply
  2. Sheila Reeves @cakereev

    March 25, 2018 at 12:16 pm

    This looks and sounds so good – have never made the cornbreads either, going to try and do those this year

    Reply
  3. Margaret Gallagher

    March 24, 2018 at 9:25 pm

    It may be nearly april but we NEED warming delicious treats – sure this WONDERFUL recipe will do the trick

    Reply
  4. Amanda tanner

    March 13, 2018 at 10:53 pm

    Going to have to give this a try

    Reply
  5. Starlight and Stories

    March 3, 2018 at 4:33 pm

    We often cook with Quorn because the Other Half doesn’t like to eat too much red meat so we will definitely be checking this out.

    Reply
  6. Kat (The Baking Explorer)

    March 2, 2018 at 11:11 am

    This kind of recipe is just what I need in this weather! It looks so comforting.

    Reply
  7. Laura H

    February 23, 2018 at 12:05 am

    Mmm hello this looks like my kinda meal! I’m trying to eat more veggie food and this looks divine so must give it a shot!

    Reply
  8. Colleen

    February 22, 2018 at 5:33 am

    What a beautiful chili! I agree, I like chili with cornbread, and I adore cast iron for cooking and baking. But I’ve never seen those amazing pans. I need them in my life! Thanks for posting.

    Reply
  9. Gloria @ Homemade & Yummy

    February 21, 2018 at 5:07 pm

    Your pictures are beautiful as always. I love ALL kinds of chili. This looks delicious and is the perfect comfort food any night of the week. Leftovers would be great too.

    Reply
  10. Jenni

    February 21, 2018 at 1:00 pm

    What an absolutely gorgeous chili! I bet no one even notices that its vegetarian. Also, we totally had one of those corn cob shaped cast iron pans growing up! We always made our cornbread in them for chili night. So fun!

    Reply
  11. Agness of Run Agness Run

    February 21, 2018 at 12:15 pm

    As a passionate lover of chili, I was looking for a good vegetarian recipe and I am so glad I stumbled upon your post, Elizabeth! Can’t wait to try your recipe. What kind of onions do you use for this recipe?

    Reply
    • Elizabeth

      February 21, 2018 at 1:13 pm

      Oh yay, do let me know what you think! I use ordinary brown onions in this recipe, although a red onion would work well too.

      Reply
  12. Nicky Corbishley

    February 20, 2018 at 8:03 pm

    Perfect recipe for our meat free days, we love chilli, so definitely a must for this time of year,

    Reply
  13. Anosa

    February 20, 2018 at 6:29 pm

    I have not tried vegetarian chilli before but this looks yummy! I do love my usual chilli but not had it with avocado either

    Reply
  14. melissa major

    February 20, 2018 at 1:01 pm

    I will have to make this, it has all my favourite foods; avocado and chilli! Just delicious

    Reply
  15. Kara

    February 20, 2018 at 7:06 am

    I love chilli and this sounds like a delicious alternative

    Reply
  16. Jenni

    February 19, 2018 at 10:28 pm

    This sounds really yummy! I have a few friends who are vegetarians, so will keep this in mind for when they next visit.

    Reply
  17. Dannii

    February 19, 2018 at 8:04 pm

    It must be the weather for veggie chilli – we have a recipe for it coming up too. I have never had cornbread, but it looks like the perfect side dish to it.

    Reply
  18. Msddah

    February 19, 2018 at 2:06 pm

    This looks refereshingly different not to mention that it is also healthy. I love me some avocados; you can never go wrong with that.

    Reply
  19. Helene D'Souza

    February 19, 2018 at 11:51 am

    I can see how this would be the hit here in my home! I don’t mind testing vegetarian dishes especially now and love when they are stuffed with protein-rich ingredients. Plus point when the meal is flavorful and spicy! 🙂

    Reply
  20. Nati

    February 18, 2018 at 10:02 pm

    I’m such a disaster in the kitchen I didn’t know there was vegetarian Chilli! In fact all I knew was chile con carne, haha. Thank you! I love learning new things, and I always leave your blog knowing something new!

    Reply
  21. nicol

    February 18, 2018 at 3:39 pm

    I’ve never actually tried a chilli. with the addition of avocado as a topping, im sold!

    Reply
  22. Julie

    February 18, 2018 at 3:33 pm

    Omgosh, that corn on the cob bread and the chili! With avocado? It looks so good. It’s time for me to make something new!

    Reply
  23. Emma Lofthouse-Burch

    February 18, 2018 at 10:35 am

    Your chilli looks and sounds delicious. Yum!

    Reply
  24. Ondo Lady

    February 18, 2018 at 8:46 am

    I am trying to increase my vegetarian intake so this recipe looks very interesting.

    Reply
  25. Angela Ricardo Bethea

    February 18, 2018 at 4:31 am

    I really love spicy foods and this vegetarian chili recipe looks so delicious and tempting. Iw ill surely try this recipe.

    Reply
  26. Nicolette Lafonseca

    February 17, 2018 at 10:12 pm

    Chili is one of those great dishes that has so many manifestations
    That corn cob pan is the dogs boll***s I cannot believe it is so cheap for a solid bit of kit

    Reply
  27. Preet

    February 17, 2018 at 9:46 pm

    This sounds so delicious and healthy, the toppings are all my favorites. I would definitely try this out. Love the pictures, captured the dish perfectly.

    Reply
  28. Mellissa Williams

    February 17, 2018 at 8:32 pm

    This looks absolutely incredible, it is making my mouth water just looking at it. Putting it on the meal plan for this week.

    Reply
  29. Becca Talbot

    February 17, 2018 at 7:57 pm

    Hehe love that you were eyeing up the ice cream but chose the Quorn mince! I haven’t eaten Quorn in ages, but I do like it. I like my chillis super spicy though, so would probably add more heat to mine 😉 The Vegetarian Quorn Chilli with Spicy Guacamole and Eggs sounds nice! x

    Reply
  30. Lyosha

    February 17, 2018 at 7:25 pm

    Slow cooker and chili – I loe both so it sounds like super mine dish! thanks, because it’s simple enough for me to handle

    Reply
  31. Tanvi Rastogi

    February 17, 2018 at 4:02 pm

    This look SO good. I am a vegetarian and really appreciate this one … Gonna pin it and will definitely make it soon.

    Reply
  32. Deanna

    February 17, 2018 at 3:38 pm

    I have to bookmark this. It perfect for Fridays in Lent! It looks simply yummy and amazing!

    Reply
  33. Jaime

    February 17, 2018 at 3:18 pm

    I love that you use cinnamon sticks in this! I’m a vegetarian, but my husband is not. This looks like a perfect meal that we can both love. No meat, but still hearty and filling.

    Reply
  34. Julia

    February 17, 2018 at 2:42 pm

    A bowl of good chili is the best meal on a cold day and yours look just perfect! By the way I love those cornbread pans! They look so cute 🙂

    Reply
  35. Emily

    February 17, 2018 at 2:20 pm

    My mouth is watering this looks to die for!

    Reply
  36. Rhian Westbury

    February 17, 2018 at 11:33 am

    Sounds like a great recipe, I love swapping out mince for quorn x

    Reply
  37. Natalie

    February 17, 2018 at 10:04 am

    This chilli looks like such a great idea for dinner – so healthy, colorful and delicious. I can’t wait to try this recipe!

    Reply
  38. the frenchie mummy

    February 17, 2018 at 9:33 am

    that looks super yummy as always! I like chilli but in little doses otherwise, my mouth is on fire 🙂

    Reply
  39. Jillian

    February 17, 2018 at 1:53 am

    usually I am so plain, I never thought to try putting anything like that in my chili. I might try some of those ideas next time we have it.

    Reply
  40. kumamonjeng

    February 17, 2018 at 1:51 am

    I love chili and avocado so I think this is going to suit my taste very much. Love also the presentation and how these pictures were taken, really mouth watering. Full of real food and good ingredient. I need to give it a go.

    Reply
  41. Sarah Bailey

    February 16, 2018 at 10:05 pm

    Oh now I bet this tastes amazing I love that it is quite simple to make as I’m not a very good cook. I may just give this a go.

    Reply
  42. Elizabeth O

    February 16, 2018 at 9:50 pm

    This recipe is going straight to the top of my ‘to-try’ pile, it looks incredible and veggie too which is such a treat for me!

    Reply
  43. Kadambari

    February 16, 2018 at 7:54 pm

    Great presentation to start with, I am all inspired to give it a try. Thanks

    Reply
  44. Beth @ BethinaBox.com

    February 16, 2018 at 7:45 pm

    Oooh, I love chilli. In fact we had it for dinner this evening. Leftovers from Wednesday evening. 🙂 I think I will have to try making it with quorn mince. I used to eat quorn when I was a teen. 🙂

    Reply
  45. jenny

    February 16, 2018 at 7:16 pm

    I love chili and I love quick and easy recipes since I don’t seem to have enough time in the day for much anymore. I will be saving this deliciousness!

    Reply
  46. Talya

    February 16, 2018 at 6:48 pm

    I love chilli with a bit of a kick but also love the top it with some sour cream – it’s all about balance for me. Loving the vegetarian rendition here.

    Reply
  47. Taslyn Russell

    February 16, 2018 at 6:09 pm

    I bookmarked this it looks so yum I really want to try some more vegetarian dishes for the family.

    Reply
  48. Esme Sy

    February 16, 2018 at 5:00 pm

    If I can give score out of 10, that veggie chilli recipe would be a 20 for me. I can almost taste it from your pictures. And cinnamon sticks, mmm!

    Reply
  49. Emily Leary

    February 16, 2018 at 4:58 pm

    This looks amazing – such a great recipe and I love the idea of adding sliced avocados and sour cream on the top!

    Reply
  50. Sue Tanya Mchorgh

    February 16, 2018 at 3:10 pm

    Look so good. My mouth is watering right now. I would love to try this to find out how it would taste.

    Reply
  51. Emily Nellist / Babies and Beauty

    February 16, 2018 at 2:08 pm

    We had chilli last night, I am a quorn convert. I’m not even veggie but I just prefer it to mince, this looks decidedly better than my version however. Oh it looks so delicious.

    Reply
  52. Evelyn, Path of Presence

    February 16, 2018 at 10:44 am

    This is a mouth watering recipe! Love your toppings: avocado and sour cream lured me right in!! Sometimes, we discover the best things by accident. It is one of life’s most amazing blessings ☺️ Xo

    Reply
  53. lisa prince

    February 16, 2018 at 10:35 am

    if its quick im in there, i love nothing more than something easy to make but full of flavour and it being healthy also is a plus for our homemaking meal family

    Reply
  54. Bintu | Recipes From A Pantry

    February 16, 2018 at 9:18 am

    OMG, you had me at quick. I need to make this.

    Reply
5 from 1 vote (1 rating without comment)

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Cooking up a storm at the edge of the world

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