Vegan Chili Con Carne - Chili Sin Carne
This vegan chili con carne (chili sin carne) swaps the meat for textured soy protein and kidney beans, simmered with tomatoes, sweet corn and smoky paprika into a rich, hearty bowl in about 40 minutes. Serve it over rice or with tortilla chips for a filling, protein-packed meatless dinner.
Ingredients
- 1 tbsp coconut oil
- 4 cloves garlic minced
- 2 onions chopped
- 1 ½ cup vegetable broth or water
- 1 bell pepper finely chopped
- 2 carrots finely chopped
- 2 cups tomatoes diced
- 4 tbsp tomato paste
- 1 cup sweet corn
- 2 ½ cups kidney beans cooked
- 1 cup textured soy protein granules
- 3 tbsp soy sauce or tamari for a gluten-free version
- 1 tbsp paprika
- ½ tsp cayenne pepper
For serving:
- 2 tbsp cilantro chopped
- lime wedges for serving
- cooked plain rice tortilla chips or cornbread, for serving (use gluten-free if needed)
Instructions
- Heat the coconut oil in a large skillet or pot and sauté the garlic and onions over medium heat for about 3 minutes, until the onions turn translucent.
- Add the bell pepper and carrots and sauté for about 5 minutes more, until they start to soften.
- Add the textured soy protein granules, vegetable broth, diced tomatoes, tomato paste, sweet corn, kidney beans, soy sauce or tamari, paprika, and cayenne pepper. Stir well, then let the mixture simmer, uncovered, for another 15 minutes, or until thickened.
- Top with the chopped cilantro, add a squeeze of lime and serve with your favorite side.
Notes
Like most chilis, this one tastes even better the next day, once the spices have had time to settle. Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.