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Top view of woman holding a bowl of vegan bean chili, sliced avocado and fresh herbs

The Best Chili Sin Carne

Print Recipe
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.
Course Dinner
Cuisine Mexican
Keyword bean chili, beans, best vegan chili sin carne, cheap, chili, chili sin carne, comfort food, fall, hearty, meal prep, protein, simple, vegan, vegetables, winter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 437
Author Alena Schowalter

Ingredients

  • 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

Toppings (optional)

Instructions

  • 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!

Video

Notes

  • 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

Calories: 437kcal | Carbohydrates: 73g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 534mg | Fiber: 19g | Sugar: 21g