Chili Vegan: Recipe Ideas for Chili Sin Carne

A vegan chili sin carne is a spicy, delicious dish. With us, you will find a recipe that you can modify according to your taste to bring your personal touch to the chili.

The ingredients for your Chili sin Carne

If you want to cook a chili sin carne in a vegan variation, you need the following ingredients for 2 large portions:

  • 1 green pepper
  • 1 red pepper
  • 1 large red onion
  • 1 to 2 cloves of garlic
  • 1 chili pepper
  • 1 block tofu (or vegan mince)
  • 2 tomatoes
  • 1 small can of kidney beans
  • 1 small can of corn
  • 400 grams diced tomatoes (tin)
  • 1 tablespoon tomato paste
  • Salt, pepper, sugar, instant broth, spices to taste
  • some olive oil

Prepare vegan chili sin carne

If you have all the ingredients at hand, prepare the Chili sin Carne as follows:

  1. Finely chop the onion, chili, and garlic. Dice the peppers and tomatoes and drain the kidney beans and corn.
  2. In a bowl, mash the tofu into small crumbs so it looks like chopped.
  3. In a large saucepan, add about a tablespoon of oil and cook the onions until translucent, about a minute.
  4. Add the garlic, chili, tofu, and tomato paste and fry for another minute. If necessary, reduce the heat slightly, as the garlic burns very quickly and then tastes bitter.
  5. Now add all the remaining vegetables to the pot and fry everything for about 3 to 5 minutes, stirring occasionally.
  6. Deglaze the vegetables with a can of tomatoes. Fill half the can with tap water and add this to the pot.
  7. Season with instant broth and a little salt and pepper, then taste. Tomatoes can taste quite bitter and sour – if that taste is predominant, just add a teaspoon of sugar.
  8. Now season the chili further to ensure a savory spiciness. Paprika powder, chili flakes, cumin, coriander, and parsley are suitable for this.
  9. Let the chili simmer over medium heat for about 15 minutes. Stir occasionally.
  10. After that time you can serve. Whole-grain bread or homemade nachos go well with this. If you like, you can put a dollop of vegan crème Fraiche or yogurt on the plate.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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