Chili sin carne (Vegan + Easy)
This easy vegan chili sin carne recipe is a delicious meal prep dish that you can serve with rice or other side dishes you love. Use your favorite meat alternative to make this nutrient-rich and healthy plant-based chili to serve for a quick lunch or dinner – It is spicy, meat-less, flavorful, and super simple!
Ingredients
- 2.5 cloves garlic
- 2 diced onions
- 1.5 diced carrots
- 120 g sunflower or soy granules
- 400 ml vegetable broth
- 2.5 tbsp oil
- 1 chopped small chili pepper
- 1.5 tsp red paprika powder
- 3.5 tbsp tomato paste
- 400 g chopped tomatoes
- 200 g tomato passata
- 255 g kidney beans
- 270 g corn
- to taste salt
- to taste pepper
- to taste sugar
- 240 g cooked rice
- for garnish chili flakes
- for garnish sesame seeds
- for garnish parsley
- for garnish limes
Instructions
- Peel and chop the garlic, onions, and carrots.
- Add the sunflower or soy granules to a bowl, pour hot vegetable broth over it, and let it soak for 5 minutes. Drain in a colander and squeeze out the granules, reserving the excess broth (skip if using tofu or other ready-made meat alternative).
- Heat the oil in a pan. Add the onions, carrots, and sunflower or soy granules (or tofu) and sauté for about 5 minutes, stirring occasionally. Then add the garlic, chili, paprika powder, and tomato paste and sauté for another minute.
- Add the chopped tomatoes, reserved vegetable broth, kidney beans, corn, salt, and pepper. Let it simmer for 20-25 minutes over low heat to allow the flavors to develop. Taste and adjust seasonings as needed.
- Meanwhile, cook the rice according to package instructions.
- Serve your chili with rice and garnish with chili flakes, sesame seeds, fresh parsley, and lime wedges, if desired.