International/ Lunch & Dinner/ Vegan Recipes

Vegan Chili Sin Carne

Chili Sin Carne

This recipe brings me immediately back to my time in Mexico, and the wonderful food it has to offer.

It’s something about the blend of vegetables, combined with the cumin, coriander and chili. Not to mention the lime, of course!

The lime just adds this additional freshness and exotic touch to the recipe.

Serving a steaming plate of this delicious chili sin carne to your guests at the next dinner party will make everyone smile.

And the best thing: it’s not difficult at all. You probably have all of the spices already in your kitchen cabinet.

And feel free to adjust it as you like: If you prefer more spiciness, add more chili powder.

This chili sin carne also goes really well with some freshly cooked rice, or on its own.

Enjoy.

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By Samuel Serves: 4
Prep Time: 10 minutes Cooking Time: 35 minutes

This delicious chili sin carne will bring the flavors of Mexico right into your kitchen. It’s not only super easy to prepare, but also tastes great and is filled with protein and nutrients.

Ingredients

  • 2 cups textured soy protein
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 4 tomatoes
  • 1 yellow bell pepper
  • 1 can of canned tomatoes
  • 250 ml vegetable broth
  • zest of 1 lime
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp of cumin
  • 1/2 tsp of ground chili powder
  • 1/2 tbsp coconut blossom sugar
  • 2 cans of kidney beans
  • 1 can of organic corn
  • 1 cup water
  • To decorate
  • 1 bunch of parsley or coriander
  • 1 cup of unsweetened soy yoghurt (optional)
  • 2 limes

Instructions

1

Place the textured soy protein in a bowl, soak in hot water for 20-30 minutes. Add 1 tbsp of vegetable stock powder.

2

Mince the onion and garlic. Dice the carrots, tomatoes, and bell pepper. Keep aside.

3

Bring pan to low medium heat (5/10), add olive oil, then fry the onion and garlic for 3-5 minutes until the smell comes out.

4

Add the carrots, put the lid on, and simmer for 5 minutes. Stir once in a while.

5

Add the tomato pieces, simmer again for 10 minutes with the lid on.

6

Add the canned tomatoes and vegetable stock. Season with lime zest, salt, pepper, cumin and chili powder. Stir well and simmer for another 10 minutes.

7

Rinse the beans, corn, and textured soy protein. Add beans, corn, textured soy protein and bell pepper to the pot. Add more water if needed. Simmer for another 5-10 minutes with the lid on.

8

For serving, add coriander or parsley on top. Add 1 tbsp of soy yoghurt to each plate (optional). Squeeze the lime in. Serve with rice (optional).

9

Enjoy.

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