Chilli Sin Carne
Warm, comforting, and completely plant-based, Chilli Sin Carne is a vibrant vegan twist on the classic chili recipe that’s brimming with bold flavors and wholesome ingredients. Featuring hearty kidney and black beans, sweet corn, and a medley of colorful vegetables like bell peppers, carrots, and celery, this dish is elevated with aromatic spices like cumin, smoked paprika, and chili powder. Simmered in a rich tomato base and finished with a tangy splash of lime juice, Chilli Sin Carne offers a perfect balance of smoky, savory, and zesty notes. Ready in under an hour, this crowd-pleasing recipe is ideal for weeknight dinners or lazy weekend meals, whether served solo, over rice, or topped with creamy avocado and fresh cilantro. Perfect for fans of vegan cooking, meat-free meals, or anyone looking to enjoy a delicious and hearty dish packed with plant-based goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 500 milliliters vegetable broth
- 400 grams canned kidney beans, drained and rinsed
- 400 grams canned black beans, drained and rinsed
- 200 grams canned corn kernels, drained
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime, juice only
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced red bell pepper, carrot, and celery, and cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
Add the canned diced tomatoes and vegetable broth, and stir to combine.
Bring the mixture to a simmer, then add the kidney beans, black beans, and corn.
Stir in the ground cumin, coriander, chili powder, smoked paprika, oregano, salt, and black pepper.
Reduce heat to low, cover, and let the chili simmer for about 30 minutes, stirring occasionally to prevent sticking.
Once the vegetables are tender and the flavors have melded, remove from heat and squeeze in the lime juice.
Taste and adjust seasoning if necessary.
Serve hot, garnished with your favorite toppings such as avocado, cilantro, or vegan sour cream.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5035 mg | 219% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 73.3 g | 262% | |
| Total Sugars | 47.3 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 5698 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
