This hearty and easy chili sin carne will be your new favorite weeknight dinner! Only healthy budget-friendly ingredients are needed for this flavorful and high-protein 30-minute meal.
If you like batch-cooking and deep flavor, you need to try this ultimate chili sin carne! It’s incredibly filling, full of veggies, fiber and plant-based protein.
Made from cheap staple foods such as beans, canned tomatoes and pantry spices, it’s incredibly accessible, savory and crowd-pleasing.
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Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
This vegan chili sin carne is the perfect comfort food gone healthy, great for meal prep and ready in only 30 minutes!
What is chili sin carne?
Chili sin carne means “chili without meat” and uses plant-based protein like beans, cooked quinoa, mock meats or TVP instead of meat.
You can flavor it the same way as traditional chili con carne and get a very similar result that’s vegan-friendly and rich in fiber!
Why you’ll love it
- True win with any non-vegans
- Budget-friendly & so easy to make
- Savory, comforting & hearty
- Protein-rich and fiber-rich
- Features hidden veggies
- Perfect for meal prep & easy to customize
There are so many reasons for making this hearty chili sin carne one of your must-have weekly meals!
Since it’s made mostly from pantry staples plus a handful of veggies from your fridge or freezer, there’s pretty much no instance in which you couldn’t make it.
- Zucchini – subtle texture that’ll soak up all of the delicious spicy flavors
- Carrot – giving the chili a nice bite and additional color
- Bell pepper – high in vitamin C and adding some Mexican flavor
- Kidney beans – recommended but can be swapped for black beans
- Chickpeas – more plant-based protein, color, texture and yumminess
- Corn – not sure if it’s a classic chili ingredient but blends in beautifully
- Diced tomatoes – almost any canned tomato product can be used to bind everything together nicely
This one-pot chili sin carne doesn’t require many kitchen tools, either! A can opener, chopping board, knife, measuring equipment and a large pot is everything you need.
How to make vegan chili sin carne
- Sauté onion and garlic in a large pot over medium heat in a splash of vegetable broth or olive oil.
- Add the chopped veggies and sauté for 5 more minutes.
- Add the remaining ingredients: vegetable broth, diced tomatoes, tomato paste, corn, kidney beans, chickpeas, soy sauce, paprika, cumin and chili powder.
- Stir well to combine, then let your chili simmer for 15 minutes.
- Once it has thickened, remove it from the stove.
- Adjust to taste preferences by adding more chili or salt, then serve warm!
Find the exact amounts for each ingredient and adjustment tips below.
Serving & storage
Enjoy this chili sin carn on its own or serve with delicious toppings and sides, such as:
Any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for longer storage.
Tips & replacements
Here are some great ideas to modify this recipe to your needs!
- Veggies: feel free to omit any veggies or replace them with mushrooms, sweet potatoes, winter squash or celery. You can leave out the veggies entirely, too!
- Beans: black beans, pinto beans and white beans can be used instead of kidney beans and chickpeas. We also like to make this recipe with red lentils, textured vegetable protein, crushed walnuts or crumbled tofu!
- Spices: try adding some cocoa powder, smoked paprika, cayenne pepper and a spritz of maple syrup!
Make this recipe gluten-free by using tamari instead of soy sauce.
Be sure to chop the veggies really finely so that they are well hidden amongst all those beans!
Adjust the chili powder to your preferred level of hotness.
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Let us know how you like our chili in the comments below and don’t forget to rate it! You can also Pin it for later.
- 4 cloves garlic, minced
- 2 medium onions, chopped
- 1 ½ cups vegetable broth, divided (360 ml)
- 1 bell pepper, finely chopped (150 g)
- 1 medium carrot, finely chopped
- 1 small zucchini, finely chopped
- 1 15-oz can diced tomatoes (420 ml)
- 6 tbsp tomato paste (100g)
- 1 cup corn kernels (160 g)
- 2 cups cooked kidney beans (360 g), drained
- 1 cup cooked chickpeas (160 g), drained
- 3 tbsp soy sauce
- 1 tbsp paprika
- 2 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Vegan sour cream
- Heat up a large non-stick pot over medium-high heat. Dry sauté the garlic and onion until slightly soft. Use a splash of olive oil if wanted to make the chili richer!
- Add half a cup of the vegetable broth, the bell pepper, carrot, and zucchini. Sauté for another 5 minutes, stirring occasionally.
- Now, add all remaining ingredients (the rest of the vegetable broth, diced tomatoes, tomato paste, corn, kidney beans, chickpeas, soy sauce, paprika, cumin, and cayenne). Stir well, then let the mixture simmer, uncovered, for another 15 minutes until it has thickened.
- Add more cayenne and salt to taste, then serve warm on its own or with rice, tortillas, baked potatoes, or cornbread. Enjoy!
- You can use any veggies you like in place of the zucchini, carrot, and bell peppers. The overall amount can be increased or decreased to your preference – just adjust the liquid accordingly.
- The kidney beans and chickpeas can be swapped for any other beans like black beans or white beans.
- If you’re looking for a more “meaty” experience and extra chewiness, you can add some textured vegetable protein to the bean chili.
- Adjust hotness through the amount of chili, and feel free to experiment with smoked paprika or a hint of cocoa powder.
Nutrition Information:Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 437Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 534mgCarbohydrates: 73gFiber: 19gSugar: 21gProtein: 20g