Vegan Chili sin Carne
Hot and refreshing chili with corn and beans – without any meat!
Ready in 30 minutes and prepared in just one saucepan!
Why you should try this recipe:
- quick and easy dish for the whole family
- if you like Chili con Carne, you’ll love this recipe
- prepared in only 30 minutes
- One-pot recipe
- vegan and gluten-free
- works perfectly with homemade tortillas, rice or quinoa
Video with a step-by-step describtion:
Tip to reduce fat:
If you fry something in a pan, you have to put oil in the pan first. To me, it happens pretty often that I accidentally put too much oil in the pan and at the same time it is not well distributed in the whole pan. That’s why I got an Oil Spray. The spray spreads the oil evenly in small doses in the pan or on any foods – without the food floating in oil, so without additional unnecessary calories and fats.
I’ve linked an oil spray in the picture below that can be used in any situation in the kitchen and it’s one of my favorite gadgets!
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan Chili sin Carne
Equipment
- Oil Spray (I've linked my favorite in the picture above)
Ingredients
- ½ onion
- 1 clove of garlic
- chili powder / chili flakes and tabasco as needed
- salt and pepper
- 75 g dried tomatoes in oil
- 3 big tomatoes or alternatively cherry tomatoes
- 1 tsp paprika powder
- 1 tbsp tomato paste
- 1 tsp cinnamon
- 300 ml vegetable broth
- 400 g tomato sauce
- 150 g lentils not cooked
- 250 g kidney beans of the can
- 150 g corn of the can
- basil
Instructions
- Chop the onion and mince the garlic clove. Spread some olive oil in the pan with the Oil Spray and fry chopped onion and garlic in it on medium heat. Then add chili powder/chili flakes and tabasco to taste (use a little chili at the beginning, you can try the hotness again at the end and possibly strengthen it) and season with salt and pepper. Let the spices roast.
- Cut the dried and fresh tomatoes into small cubes and put into the pan. Add some of the oil from the dried tomatoes (this oil has a very aromatic taste). Add the paprika powder and the cinnamon, then add the tomato paste and stir well.
- Fry until a brown (but not black) coating is formed on the bottom of the pan. These are the roasting flavours that give the Chili sin Carne its strong taste. Deglaze with the vegetable broth and the tomato sauce. Add the lentils, place the lid crookedly on the pan (so that the steam can still escape) and cook for 20 minutes.
- Strain kidney beans and corn, wash and add them to the finished chili. Try the Chili sin Carne and season it with salt, pepper, paprika powder, chili, tabasco and cinnamon as needed. Garnish the chili with fresh basil and serve it with homemade tortillas, rice or quinoa.
Serve the Chili sin Carne with:
Sign up to the newsletter to get weekly cooking tips and recipes:
Pin the recipe on Pinterest to save it for later:
Check me out on Instagram:
