Chili sin carne

Based on 25 ratings

Sara

Community Member

“This vegan chili is easy to make and doesn’t go off quickly as it doesn’t contain any meat (although you won’t notice)! It’s packed full of proteins, vitamins, and nutrients such as iron, potassium and magnesium. A super healthy dish! Would like to publish your own recipe on Kitchen Stories? Send it to community@kitchenstories.com”

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
Metric
Imperial

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!