Vegan chili sin carne (literally meaning vegan chili without meat), is our own twist to the authentic spicy Mexican dish. This main is protein-heavy, full of flavours and spice, great texture and incredibly filling. Our vegan chili sin carne is quick and easy to make, and it's lentil and kidney beans based.
Chili sin carne or vegan chili con carne is our go-to-lunch during busy weeks. We can make several portions in advance and store them in air-tight containers for quick and easy lunches. It lasts for up to 5 days refrigerated and can be served with a wedge of lime, fresh chili and vegan sour cream.
Vegan chili sin carne
Vegan chili is also known as chili sin carne, chili without meat, chili non carne, and chili sans carne. This dish became relatively popular during the 60s and 70s when more and more people converted to a vegetarian and vegan diet. It's also a popular dish for those with red meat diet restrictions thanks to the fact that it's incredibly easy to make and very filling.
Vegan chili sin carne is a versatile dish. You can add more texture to it by playing with more vegetables such as potatoes, squash, corn, mushrooms and even beetroots.
Our vegan chili sin carne contains 15 g of protein thanks to the beluga lentils and kidney beans. This is an especially good dish for those who are beginner vegans.
How to make quick and easy vegan chili sin carne
In a non-stick large saucepan drizzle the olive oil and add one chopped onion. Fry on medium heat for 5 minutes until translucent and soft. Add one sliced carrot and two sliced celery stalks. Mix and fry for another minute. Add about one cup of beluga lentils, two sliced chillies, one tbsp of paprika, one tbsp of coriander, a quarter teaspoon of salt and a generous tbsp of parsley. Mix and fry another minute until fragrant.
Add a 15oz can of tomato sauce and two cups of liquid vegetable stock and mix. Drain a 15oz can of kidney beans and add them to the rest of the ingredients. Bring everything to a boil, then reduce the heat and simmer for around 25 minutes, uncovered, until the sauce reduces and it becomes thick.
Make sure to mix often to ensure it doesn't stick to the bottom of your pan.
About 20 minutes into the cooking time, taste the lentils to make sure they are fully cooked. This is the time to adjust the seasoning if needed.
To serve, put two cups of brown rice in a bowl. Add the vegan chili sin carne over the rice. Add a spoonful of vegan sour cream in the middle of the bowl, then decorate with chopped fresh coriander leaves, a lime wedge and fresh jalapenos if you want it spicier.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.