Sometimes we just cannot be bothered with spending an hour in the kitchen until dinner is ready. We’re starving, and we need something filling and satisfying like right now. But if you’re a health nut and food blogger, you kind of have the obligation to cook from scratch. These types of moments call for our delicious and simple chili sin carne.
That’s right, it’s like a chili con carne, except without the meat. This vegan twist on the recipe doesn’t only make it a lot healthier but also even quicker to prepare! The best part about it is that we almost always have 100% of the ingredients at home, without deliberately shopping for them.
With your well-stocked vegan kitchen, you can be sure to find some canned beans, diced tomatoes, and a couple of spices. That’s why we emphasized having a couple of vegan staple foods at home recently.
It’s such a misconception that vegan food isn’t filling or energizing. The meat lovers around us never believe that our favorite vegan chili sin carne (which we like to bring to gatherings) is completely plant-based, free of oil and sugar, and whipped up in just half an hour.
It’s got a nice amount of plant-based protein from the beans and is actually full of veggies – which are cleverly disguised. So, let’s take a closer look to find out how you can smuggle some healthy and hearty food on your family’s plates!
Beautiful Pictures made by Logan Inc
Like we wrote above, most of the ingredients will probably already be in your kitchen. We use onion and garlic as a base to give it lots of flavor, dry sautéing them for a few minutes. They also offer nice health benefits and are easy to store. Once they are slightly soft, we add some vegetable broth as well as a bunch of finely chopped carrot, zucchini, and bell pepper. The trick is to keep them very small if you want to get them into the bellies of veggie haters! We like to just add as many nutrient-dense foods, especially vegetables, into our dishes where we can.
After around 5-10 minutes, you can just add the corn, kidney beans, spices, and diced tomatoes. This works with other tomato products, such as sauce, crushed tomatoes, or passata, too – just use what you have on hand here. All you need to do now is letting the chili sin carne simmer for another 15 minutes, until it has thickened. If you prefer using other types of legumes, you can add some black beans or chickpeas here as well. To keep it in the style of lazy cooking, just use what’s in your cupboard.
This dish is actually pretty versatile. You could eat it along with your favorite type of rice, bake some tortilla chips to dip into the chili, or serve it over a baked potato. One of our recent favorites is to eat it with some homemade cornbread, which is absolutely delicious and satisfying! If you want to make it a little more calorie dense and add some chewiness, we recommend crumbling up some tofu and adding it to the onion and garlic right in the beginning. You can leave out some of the vegetables if you cannot stand the thought or taste of it! But honestly, they are pretty well disguised.
Especially during colder days, we crave this hearty soul food. And with all these spices, garlic and onion, we feel like it’s a great helper for our immune systems! But even during spring or summer, we wouldn’t want to stay away from this dish. We sometimes make a large batch and eat it over the course of 2 days. Way to save some time in the kitchen! Hopefully, you will come to love this simple yet profound vegan classic as well.
Have you been trying some vegan chilis before? What is your secret to make it easy and delicious? Let us know in the comments below and feel free to rate our recipe.
Simple Vegan Chili Sin Carne Recipe
This hearty and super simple chili will be your next favorite go-to! Using only convenient staple foods and some seasonal veg, this meal is whipped up in just 10 minutes and very nutrient dense.
- 4 cloves garlic, minced
- 2 medium onions, chopped (200g)
- 1 cup vegetable broth, divided (240ml)
- 1 bell pepper, finely chopped (150g)
- 2 small-medium carrots, finely chopped (120g)
- ½ large zucchini, finely chopped (200g)
- 1 15oz can diced tomatoes (420ml)
- 6 tbsp tomato paste (100g)
- ¾ can corn kernels, drained (8oz/225g)
- 2 cans kidney beans, drained (17oz/480g)
- 3 tbsp soy sauce or tamari
- 1 tbsp paprika
- ½ tsp cayenne
Heat up a large non-stick skillet or pot and dry sauté the garlic and onion over medium-high heat for about 3 minutes, until slightly soft.
Add half the vegetable broth, the bell pepper, carrot, and zucchini and sauté for another 7 minutes.
Now, add all remaining ingredients (the rest of the vegetable broth, diced tomatoes, tomato paste, corn, kidney beans, soy sauce, paprika, 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, serve warm on its own or with rice, tortillas, baked potatoes or cornbread.
Alena has been eating a plant-based diet for 6 years and is passionate about sharing her learnings in the fields of nutrition, wellbeing, and vegan ethics. She is the co-creator of nutriciously and loves music, reading, nature, traveling, yoga & good food. Alena received training in the fields of nutrition, music therapy, and social work.