Chili Sin Carne
A meatless chili con carne, or as I like to call it: chili sin carne! This vegan chili con carne is full of flavor and has some surprising ingredients.
I made this chili sin carne with pumpkin, but it will also be delicious if you use sweet potato instead. This recipe serves about 6 people, which makes it perfect for a big family or a dinner party. It’s also great if you like to meal prep or want some make ahead freezer meals.
You could serve this super comforting chili sin carne with pretty much anything. I ate it with quinoa this time, but it’s also really nice with (roasted) potatoes, rice, flatbread, or even in a burrito or taco.
Ingredients for chili sin carne
How to make chili sin carne
- Chop the red onion, garlic and chili peppers (leave them out if you don’t want it to be spicy). Heat 1 tablespoon of cooking oil in a big pan and add the onion, garlic and chili peppers. Cook for about two minutes.
- Cut the pumpkin, tomatoes and bell peppers into cubes. Add to the pan and cook on high heat for 5 minutes, stirring every now and then.
- Drain and rinse the beans before adding them to the pan as well. Stir everything together.
- Add the tomato pasta sauce. You could also use about two cans of canned diced tomatoes instead of the tomatoes and pasta sauce.
- Rinse the fresh cilantro and cut it. Add to the pan, together with the lime juice, cumin, smoked paprika, cayenne, salt and pepper.
- For your “surprising” ingredients: add the cocoa powder and maple syrup (or another vegan sweetener like agave nectar or coconut nectar). The cocoa powder will give it an extra rich flavor and also gives the chili sin carne a nice color.
- Lastly, drain and rinse the sweet corn and toss in the pan as well.
- Cook everything for about 20 minutes on medium heat, until the pumpkin is nice and soft.
- Enjoy the chili sin carne with quinoa, rice or flatbread.
Chili Sin Carne
- 8.5 oz red kidney beans (240 g)
- 8.5 oz black beans (240 g)
- 8.5 oz sweet corn (240 g)
- 1 red bell pepper
- 1 yellow bell pepper
- 28 oz pumpkin (790 g)
- 5 tomatoes
- 1 red onion
- 3 garlic cloves
- 3 small chili peppers
- 1 handful fresh cilantro
- 2 tbsp lime juice
- 7 oz tomato pasta sauce (200 g)
- 1 tbsp maple syrup (or agave nectar/coconut nectar)
- 3 tsp cocoa powder
- ½ tsp smoked paprika powder
- ½ tsp cayenne powder
- ½ tsp cumin powder
- 1 tsp salt
- ¼ tsp pepper
PIN IT FOR LATER:
More vegan main course recipes:
My name is Josca.
I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.