Chili sin carne

Based on 53 ratings

Sara

Community Member

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
onions
2 cloves garlic
200 ml vegetable stock
500 g kidney beans (canned)
500 g brown lentils (canned)
900 g corn (canned)
800 g crushed tomatoes (canned)
4 tbsp tomato paste
1½ tbsp chili con carne spice mix
2 tbsp oregano
1 tsp chili powder
2 tsp sweet paprika powder
2 tsp salt
1 tsp pepper
rapeseed oil for frying
yogurt for serving

Utensils

  • pot
  • cooking spoon
  • cutting board
  • knife
  • sieve

Nutrition per serving

Cal
352
Protein
18 g
Fat
10 g
Carb
47 g
  • Step 1/4

    • onions
    • 2 cloves garlic
    • rapeseed oil for frying
    • pot
    • cooking spoon
    • cutting board
    • knife

    Chop the onions and garlic cloves. Heat rapeseed oil in a large pot and sauté the onions and garlic.

  • Step 2/4

    • 4 tbsp tomato paste
    • 200 ml vegetable stock
    • 800 g crushed tomatoes (canned)

    Stir in the tomato paste and also add the vegetable stock and the crushed tomatoes.

  • Step 3/4

    • 900 g corn (canned)
    • 500 g kidney beans (canned)
    • 500 g brown lentils (canned)
    • 1½ tbsp chili con carne spice mix
    • 2 tbsp oregano
    • 1 tsp chili powder
    • 2 tsp sweet paprika powder
    • 2 tsp salt
    • 1 tsp pepper
    • sieve

    Next add the drained corn, kidney beans, lentils, as well as the spices, salt, and pepper. Simmer covered over medium for approx. 20 min. and stir occasionally.

  • Step 4/4

    Season again if necessary. Serve with vegan yogurt!
    • yogurt for serving

    Season again if necessary. Serve with vegan yogurt!

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