Chili sin carne is one of those dishes that regularly finds its way onto our table. The ingredients are simple, the preparation is easy, and the large pot usually provides enough for several meals.
The combination of beans, corn, tomatoes, and a small secret ingredient creates a rich, well-rounded flavor that has surprised many guests. Perfect for cold days, meal prep, or whenever you want something comforting and delicious without much effort.
Quick overview
🕒 Preparation time: 15 minutes
🔥 Cooking time: 45 minutes
👩🏼🍳 Difficulty: easy
Ingredients (4–6 servings)
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 3–4 medium tomatoes, diced
- 500 g (17.5 oz) strained tomatoes (passata)
- 3 tbsp tomato paste
- 3 cans kidney beans (about 420 g / 15 oz each)
- 1 can corn
- 1 tsp ground cumin
- 3 bay leaves
- 1 large chili pepper, finely chopped
- 150 ml red wine
- 1 tbsp vegetable stock powder or 1 stock cube
- 3 tbsp sweetened chocolate drink powder (e.g. Nesquik)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- olive oil for frying
- Optional: about 250 g vegan ground meat, e.g. tofu mince –> recipe here
Instructions
- Heat a large pot with a little olive oil over medium heat and cook the onions until softened and translucent.
- Add the remaining ingredients up to and including the oregano, stirring well after each addition.
- Reduce the heat to low and let the chili sin carne simmer for 45 minutes. Stir occasionally and add a little water if the chili becomes too thick.
Serving Suggestion
- If desired, serve with vegan ground meat on the side. We usually place it on the table separately so everyone can add as much—or as little—as they like.
- Delicious with fresh bread, rice, or a spoonful of vegan crème fraîche.
Note
This chili is perfect for preparing in advance and often tastes even more flavorful the next day.