Vegan chili

Vegan chili

Based on 67 ratings
In app
Marco Hartz

Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/
"This recipe has been updated to improve your cooking experience (February 2024). This is the spicy wake up call you have been waiting for. Also known as chili sin carne, this warm pot of spicy, vegan excellence is a protein powerhouse, and your new favorite meal prep dish. Combine these rich Tex-Mex flavors with lentils, beans, sweet corn, and more. The best part: longer it sits, the more flavorful it gets, so be sure to make extra for leftovers! Try it with freshly sliced avocados and a handful of tortilla chips for dipping!"
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
1
onions
1 cloves
garlic
2 tbsp
tomato paste
100 ml
vegetable broth
400 g
canned crushed tomatoes
200 g
canned sweet corn
200 g
canned kidney beans
200
canned brown lentils
1
red bell peppers
1 tsp
ground cumin
1 tbsp
dried oregano
½ tsp
chili powder
1 tsp
sweet paprika powder
1 tsp
salt
½ tsp
pepper
oil (for frying)
vegan yoghurt (for serving)

Utensils

cutting board, knife, pot (large), cooking spoon, sieve

Nutrition per serving

Cal351
Fat10 g
Protein14 g
Carb60 g

  • Step 1/4

    Peel and chop onions and garlic. Finely dice peppers. Heat oil in a large pot and sauté the onions and garlic until translucent.
    • 1 onions
    • 1 cloves garlic
    • 1 red bell peppers
    • oil (for frying)
    • cutting board
    • knife
    • pot (large)
    • cooking spoon

    Peel and chop onions and garlic. Finely dice peppers. Heat oil in a large pot and sauté the onions and garlic until translucent.

  • Step 2/4

    Stir in the tomato paste. Then, add the vegetable stock and crushed tomatoes.
    • 2 tbsp tomato paste
    • 100 ml vegetable broth
    • 400 g canned crushed tomatoes

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

  • Step 3/4

    Add the drained corn, kidney beans, brown lentils, diced pepper and the spices (cumin, oregano, chili powder, sweet paprika powder). Season with salt, and pepper. Simmer while covered over medium heat for approx. 20 min., stirring occasionally.
    • 200 g canned sweet corn
    • 200 g canned kidney beans
    • 200 canned brown lentils
    • 1 tsp ground cumin
    • 1 tbsp dried oregano
    • ½ tsp chili powder
    • 1 tsp sweet paprika powder
    • 1 tsp salt
    • ½ tsp pepper
    • sieve

    Add the drained corn, kidney beans, brown lentils, diced pepper and the spices (cumin, oregano, chili powder, sweet paprika powder). Season with salt, and pepper. Simmer while covered over medium heat for approx. 20 min., stirring occasionally.

  • Step 4/4

    Adjust the seasoning to your liking and serve with vegan yogurt.
    • vegan yoghurt (for serving)

    Adjust the seasoning to your liking and serve with vegan yogurt.

  • Enjoy your meal!

    Vegan chili
FAQ

Also known as chili sin carne, which means "chili without meat" in Spanish, vegan chili is a delicious, plant-based version of traditional chili con carne. It features a flavorful blend of beans, tomatoes, lentils, corn, vegetables, and a variety of Tex-Mex spices, as a satisfying and nutritious alternative for a plant based diet.

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