Chili sin Carne is a spicy stew made from beans, vegetables, and hot spices that do not contain any animal products. This is how the simple recipe works!
This simple Chili sin Carne recipe can be prepared in large quantities. With only a little effort, you can conjure up an incredibly delicious stew made from nutritious and plant-based ingredients.
What is Chili Sin Carne?
Literally translated, Chili sin Carne means “Chili without meat“. Chili is a spicy stew made with beans, tomatoes, hot spices and typically meat. With meat, the recipe is called Chili Con Carne. Without meat, the dish is called Chili Sin Carne. To prepare Chili Sin Carne, the meat is prepared by beans or vegetable products with a meaty texture.
Vegan chili without meat – Ingredients
One of the many benefits of the chili recipe is the simple basic ingredients. For the vegan chilli without meat you only need the following ingredients:
- Vegetables: onion, garlic, red peppers and carrots. Optionally, you can also add fresh chili peppers (or just use chili powder like I did).
- Spices: chili powder, paprika powder (smoked is best), salt, pepper, soy sauce and tomato paste
- Canned: Kidney beans, black beans and corn, and chopped tomatoes
- Vegetable broth or water
- Soy granules as a meat alternative (alternatives are described below)
- Your choice of toppings and side dishes
To give the chili an extra spicy and smoky note, I added some smoked paprika powder and natural chili powder. If you don’t have smoked paprika powder, you can also use classic paprika spice.
I recommend serving the chili sin carne with fresh lime and fresh coriander if needed. These two ingredients complete the taste perfectly. The acidity of the lime adds a little more complexity and fresh herbs like coriander or parsley liven up the dish.
Can I also prepare the recipe without soy granules?
If you don’t like or don’t have soy granules, you can easily use other meat alternatives. Here are some ideas for you:
- Beans (more than the recipe calls for)
- lenses
- mushrooms
- tofu
- tempeh
- Vegetable ground meat substitute
This is how the best vegan chili is made
- First prepare the soy granules by pouring hot water over them and letting them soak for 10 minutes. Then rinse and squeeze well. I always use a sieve and squeeze it out with a spoon.
- Cut the vegetables into small pieces. All you need is a good sharp knife and cutting board.
- Heat some oil in a large saucepan over medium-high heat. Add the onion and garlic and sweat well until the onions are translucent.
- Add the soy granules and fry well, stirring constantly.
- Add the tomato paste and spices and sauté for a few minutes to allow the spices to mix.
- Add the peppers, carrots, broth and beans. Stir well to combine.
- Bring the chili to a boil and reduce the heat to a simmer. Cover and simmer the mixture until thickened and the liquid reduced; about 20 minutes.
- Pour the chili on deep plates or bowls, add the desired toppings and side dishes.
Which side dishes go well with Chili sin Carne?
You can serve the Chili sin Carne with a wide range of side dishes. Here are a few suggestions for you:
- rice or quinoa
- white bread, flatbread, or another bread of your choice
- potatoes or pasta
- tortilla chips
Which toppings go well with chili?
To liven up your plate a bit, I recommend serving your chili with some exciting toppings. Here are a few options for you:
- Vegan yoghurt or crème fraîche
- Fresh herbs (like cilantro or parsley)
- Fresh lime or lemon
- Avocado
- Vegan grated cheese
How to store leftover chilli sin carne
This vegan chili recipe is perfect for pre-cooking, because the flavors of the dish develop even more over the following days. That’s why I always prepare a large amount that we can enjoy over the next few days or simply freeze.
Chili sin carne will keep for up to 4 days if you keep it airtight in the fridge. You can easily warm up the chilli in the microwave or in a saucepan the following day. You may need to add another sip.
You can also serve the chili as a high-protein topping on nachos, baked potatoes, or rice. It is also ideal as a burrito or quesadilla filling.
If you have cooked too much, you can also freeze the chilli sauce in a suitable container and then let it thaw again in the pot.
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Ingredients
Chili Sin Carne
- 1 tbsp oil
- 3 cloves of garlic
- 2 onions
- 150g soy granules
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 2 tbsp paprika powder (smoked)
- 1/2 – 1 tsp chili powder (or chili flakes)
- 1 red pepper
- 2 carrots
- 1 can of kidney beans (265 g drained weight)
- 1 can of corn (285 g drained weight)
- 1 can black beans (265 g drained weight)
- 1 can of chopped tomatoes
- 400 ml vegetable broth
Topping & Side Dishes:
- rice
- plant-based yogurt
- parsley
- lime
Instructions
- Pour boiling water over soybean granules and soak for 10 minutes. Then drain, rinse and squeeze well. I always use a sieve and squeeze it out with a spoon.
- In the meantime peel the onion and garlic and cut them into small cubes.
- Wash the peppers and carrots, clean them, and cut them into small cubes.
- Heat the oil in a large saucepan, add the onion and garlic until the onion is translucent.
- Add the soy granules and fry well, stirring constantly.
- Now add the tomato paste, 2 tbsp soy sauce, paprika powder, and chili powder, stir everything well and fry for 2 minutes.
- Add the peppers and carrots and continue to stir-fry for 5 minutes.
- Add the broth, chopped tomatoes, beans, and corn. Mix well and simmer on low heat for about 20 minutes. Stir occasionally.
- Finally, season your Chili sin Carne with salt and pepper.
- Serve the chili sin carne with a side dish of your choice and top it as you like.
Have you tried the recipe?
Then I would be very happy about a good review. Feel free to tag @bloomingwithflavors on Instagram. That’s how I see your awesome creation! ❤️