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.

Course Main Course, Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 287 kcal
Author Alena @ Nutriciously


  • 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


  1. 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.

  2. Add half the vegetable broth, the bell pepper, carrot, and zucchini and sauté for another 7 minutes.

  3. 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.

  4. Add more cayenne and salt to taste, serve warm on its own or with rice, tortillas, baked potatoes or cornbread.