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Easy vegan Chili Sin Carne

Easy vegan Chili Sin Carne

Everyone needs a good bowl of chili in their life! 

Even more so if it's a bowl of vegan chili!

Vegan chili is one of those nurturing meals that make the transition to a vegan diet so much easier, your bowl will be so full of flavour that you won’t even want look back to your meat-eating days.

You'll want to keep this recipe close enough, it's not only super easy to make but it's packed with nutrients, a lot of fiber, healthy fats like omega-3, vitamins and minerals, and it is protein loaded with about 16g per serving. 

I would say this recipe is an absolute keeper!

It is also a good way to pack on veggies, there are so many vegetables you can add to it, you can mix and match as you please and you'll never get bored of it. 

I wanted this recipe to be simple, something you can cook on a weekday for example and have dinner ready in a few minutes, for that reason I am using bell pepper, sweet corn, tomatoes and yellow onion, these are all easy to get ingredients that cook fairly quick.

For the plant-based protein beans are the stars, they are also a great source of fiber, calcium, Iron, and Omega-3. You can use almost any kind of beans but the most commonly used for chili are black and kidney beans, some go as far as adding chickpeas, but lets keep it simple and stick with the basics this time. 

What makes this recipe so special is definitely the spices. I've tried many recipes and many combination of spices but until now I had never been 100% satisfied with the outcome, it was always either too spicy, or too bland, or somewhat sweet.

After many attempts I hit the sweet spot! Not too spicy but so flavourful, with that rich consistency that makes you want to go for a second -sometimes regretful- round. 

I am pretty reserved when it comes to spicy food, especially when I'm cooking for my son, but if you're feeling more adventurous or if you can handle spice more than we can just add more chili to the pot or add it to each individual serving to accommodate different preferences.  

This recipe makes for 6 servings, if it seems like to much for what you need I would recommend, instead of reducing the amounts, save it for later. Chili is one of those meals that tastes so much better after it has sat for a while and it has been reheated. In this particular case you can store it for up to 2 days in the fridge and even freeze it for a longer period of time.  

As you can see chili is a life saver, and it's definitely my go-to dish whenever I know I have a hectic week ahead of me, I make a big batch during the weekend and reheat it through out the week, this way I am sure I'll have a delicious nurturing meal at the end of those long days. 

Ingredients
15
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 6
Allergens: Corn, Tomatoes

Ingredients

For the chili

  • 1 cup cooked black beans
  • 1 cup cooked kidney beans
  • 3 cloves garlic (minced)
  • 1 large red bell pepper (diced into small pieces)
  • 1 tbsp sunflower oil
  • 1 cup sweet corn
  • 1 lb tomato (chopped)
  • 12 cup tomato paste
  • 2 cups tomato sauce
  • 1 medium yellow onion (thinly sliced)

For the spices

  • 1 dash chili
  • 12 tsp cinnamon ground
  • 1 tsp cumin
  • 112 tsps dried oregano
  • 1 tsp dried smoked paprika
  • 1 tsp sea salt

For the rice

  • 3 cups brown rice
  • 6 cups water

Directions

  1. Boil the rice in water for about 30 minutes.
  2. Preheat the olive oil in a big skillet or pot and roast the onion for about 3-5 minutes.
  3. Add the garlic and roast for about 30 sec. to one minute.
  4. Add the bell pepper, and roast for about 5 minutes, add the rest of the ingredients for the chili and the spices.
  5. While you are waiting for the rice to be ready, let the chili simmer and stir occasionally.
  6. Adjust the taste of the chili and serve with some rice, enjoy!

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