Go Back
–+ servings

Chili sin Carne

This hearty and flavorful Chili sin Carne is the perfect plant-based twist on the classic chili recipe. Packed with protein-rich beans, vibrant vegetables, and a smoky, spicy tomato sauce, this dish is both nutritious and satisfying. The combination of kidney beans, black beans, and lentils creates a rich texture, while the blend of cumin, smoked paprika, and chili powder adds a deep and warming flavor. This dish is ideal for meal prep, as it tastes even better the next day! Serve it with rice, tortilla chips, or fresh avocado for the ultimate comfort meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican, Vegan
Servings 4 Servings
Calories 380 kcal

Nutrition

Calories: 380kcalCarbohydrates: 60gProtein: 18gFat: 8gSaturated Fat: 1gSodium: 680mgPotassium: 900mgFiber: 15gSugar: 10gVitamin A: 120IUVitamin C: 80mgCalcium: 10mgIron: 20mg

Equipment

Ingredients
  

For the Chili

  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2 medium carrots diced
  • 1 zucchini diced
  • 1 cup canned corn drained
  • 1 can kidney beans 400g, drained and rinsed
  • 1 can black beans 400g, drained and rinsed
  • 1 can diced tomatoes 400g
  • 1 can crushed tomatoes 400g
  • 1 cup cooked lentils
  • 2 cups vegetable broth

For the Seasoning

  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper optional, for extra heat

For Garnish

  • fresh cilantro chopped
  • avocado slices
  • lime wedges
  • tortilla chips
Chili sin Carne

Instructions
 

Sautéing the Vegetables

  • Heat olive oil in a large pot over medium heat.
  • Add the diced onion and garlic, sauté for 2–3 minutes until fragrant.
  • Add the bell peppers, carrots, and zucchini. Cook for 5 minutes until slightly softened.

Adding the Spices

  • Stir in cumin, smoked paprika, chili powder, oregano, cinnamon, salt, black pepper, and cayenne pepper.
  • Cook for another 2 minutes, stirring frequently.

Simmering the Chili

  • Add the canned diced tomatoes, crushed tomatoes, and vegetable broth to the pot.
  • Stir in the kidney beans, black beans, lentils, and corn.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25–30 minutes.
  • Stir occasionally to prevent sticking and allow the flavors to develop.

Adjusting the Flavor

  • Taste the chili and adjust seasoning if needed.
  • If you prefer a thicker consistency, let it simmer for an additional 10 minutes.
  • For a spicier kick, add more chili powder or cayenne pepper.

Serving

  • Ladle the chili into bowls.
  • Garnish with fresh cilantro, avocado slices, and lime wedges.
  • Serve with tortilla chips, rice, or crusty bread.

Tips and Variations

Variations:
  • Spicy Version: Add more cayenne pepper or a chopped jalapeño.
  • Protein Boost: Stir in crumbled tofu or cooked quinoa.
  • Smoky Flavor: Add 1 tsp of liquid smoke or roasted poblano peppers.
Tips for Preparation:
  • Let the chili sit for a few hours or overnight for even better flavor.
  • For a creamier texture, blend a portion of the chili and stir it back in.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
Keyword Chili sin Carne, Healthy, High Protein, Plant-Based, Vegan Chili
Print Recipe