Wallflower Kitchen

Vegan Recipes

Easy Vegan Chilli Sin Carne

Thank you Circulon for sponsoring this recipe!

Easy #Vegan Chilli Sin Carne #vegetarian #dinnerToday I’m going back to basics and re-making an old favourite: Chilli Con Carne. A meat-free version, of course.

Last month, I posted a round-up of easy vegan weeknight dinners and was blown away by how popular it was! I’d had numerous requests for easy vegan dinner ideas, which is what inspired me to create it in the first place. But it’s really shown me how important easy and simple recipes are for people, especially those who are new to a vegan diet.

So I’ve resolved to make more of those. Including this incredibly delicious and satisfying chilli which is very simple to make and takes just half an hour to cook.

And if you want to make it extra easy, you can buy ready-prepared soffrito mixes at the supermarket, either in the fresh veg or frozen section. This is a mixture of pre-chopped onion, celery and carrots which is the beginning of this recipe, and many others. A very handy mixture to keep in the freezer for soups, veggie bolognese etc.

Easy #Vegan Chilli Sin Carne #vegetarian #dinnerThis recipe is also packed with plant-based protein (a whopping 25g protein per serving!) which will shut up anyone who asks “where do you get your protein though??”

It’s perfect for making a big pot of and freezing portions for later. Circulon sent me a Ultimum Stainless Steal Non-Stick Pot to help me create this recipe and it’s definitely inspired me to create more big one-pot dinners. Plus, this pot is so ridiculously easy to clean, it makes the whole cooking process a breeze, including washing-up.

Easy #Vegan Chilli Sin Carne #vegetarian #dinnerAnd look! I made a video too. I don’t normally make videos but enjoyed creating this one so much, it’s inspired me to do it more often. So stay tuned…

You can subscribe to my Youtube channel here for updates.

 

Easy Vegan Chilli Sin Carne

Easy Vegan Chilli Sin Carne

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

An easy, delicious and meat-free chilli con carne recipe that is perfect for making ahead and freezing.

Ingredients

  • 2 tbsp olive oil
  • 3 cloves of garlic, minced
  • 1 large red onion, thinly sliced
  • 2 celery stalks, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 2 red peppers, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 800 g tinned chopped tomatoes
  • 400 g tin of red kidney beans, drained and rinsed
  • 100 g split red lentils
  • 400 g frozen soy mince
  • 250 ml vegetable stock

Optional add-ins

  • 1 tsp miso paste
  • 2 tbsp balsamic vinegar
  • A large handful of fresh coriander, roughly chopped

To serve

  • Cooked basmati rice
  • Extra chopped coriander
  • A squeeze of lime juice

Instructions

  1. Heat the olive oil in a large saucepan.
  2. Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
  3. Add the cumin, chilli powder, salt and pepper and stir.
  4. Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
  5. Simmer for 25 minutes.
  6. Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
  7. Freezes well. Keeps for up to 4 days refrigerated.

Notes

Note: The only thing that stops this recipe from being gluten-free, is that most soy-mince brands I've seen tend to have barley in the ingredients.

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Nutrition Information
Yield 6 Serving Size g
Amount Per Serving Calories 340 Carbohydrates 42g Fiber 18g Protein 25g
© Aimee
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If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen
Easy #Vegan Chilli Sin Carne #vegetarian #dinner

Reader Interactions

Comments

All commentsReviewsQuestions

  1. Sue says

    Great recipe. Very tasty and easy to prepare. With reference to other comments concerning the dryness I added only 100g of dried soya mince and the result was perfect.
    Reply

  2. chandika ratnayaka says

    back home when we cook red lentils we never pre soak them.maximum it will take 10 minutes to cook.As i have learned when cooking lentil based recipes you should not add salt in the beginning.if you add salt it will take long time to cook.you should add salt when lentil is almost 80% cooked.maybe that's why your dish took 3 hours to cook.try again but don't add salt until lentils are 80% cooked.
    Reply

  3. Jack Bloss says

    What is the Gram per serving? trying to workout the macros but you've put the amount of protein and calories but not how much the serving size is ?
    Reply

  4. Alice says

    I made this last night and it was super-tasty! Took me about 45 minutes start to finish. I didn’t have miso paste but otherwise followed the recipe plus adding double the amount of stock. Another reviewer suggested adding the soy mince further into the cooking and I gave it about 15 mins of simmering which seemed perfect. Served it with cauli rice, asparagus and broccoli for a veg packed (minimum 6) dinner.
    Reply

  5. Stefan Heinze says

    Heaven on earth. Did it mostly as you want but aren't the small variations what makes the meal delicious? Thx for sharing the recipe! Tastes more than heavenly!
    Reply

  6. Zoe says

    Honestly this is the BEST chili I have ever made or had! My omnivore parents LOVED it, especially since the soy mince makes it seem like it has ground beef. The only downside was that it took me 30 min to chop all those veggies lol, but I didnt mind at all because it was definitely worth it. 100% will be making this again, so so SO good!
    Reply

  8. Jane Nuttridge says

    This is the first vegetarian dish a made and its sooo good, even after having now made lots of vege dishes. I roasted a whole orange kumara, and served on half like a jacket potato with cheese and sour cream, avocado and coriander (can be adapted to vegan). So good thanks.
    Reply

  9. Jo says

    Hi does any one know where, in the UK, I can buy American cups. I am struggling following these recipes due to the cup measures instead of grams. Thanks
    Reply

    • Aimee says

      Hi Jo - the recipe by default is in grams (I'm from the UK) so not sure why you are seeing the US measurements? If you look at the bottom of the ingredient list there is an option to choose metric or US so maybe you accidentally selected US measurements. Simply select "metric" to get the gram measurements instead.
      Reply

  10. Lee cushion says

    My family enjoy this at least 3 times a month. It's lovely. Thank you for the recipe. I serve it with tumeric basmati and an extra teaspoon of chilli powder.
    Reply

  11. Gina says

    this dish is divine, i didnt use the soy product and i added a cup of shiraz with the stock as i added an extra pepper green, and i also added chopped organic silverbeet at the end , i served with rice, thankyou for the recipe/ one of the nicest winter dishes i have tasted
    Reply

  12. Dee says

    This is delicious and easy! I’d never cooked w TVP before, but this was SOOOOOO good, I’ll definitely make this again and no longer be “afraid” of TVP. I used 1 cup dry TVP (reconstituted in 7/8 cup boiling veggie broth while the veggies sautéed). I added all the optional mix ins, plus went heavy on the spices and topped w lime, cilantro and hot sauce + a poached egg for extra protein. I added a bit extra broth and cooked about 15 minutes longer. Thanks for a winning recipe!!
    Reply

  13. Ash says

    This worked so well! I diced the peppers and onions rather small. I made mine with quinoa rather than rice. I also added more of the seasonings, cause I enjoy my chili spicy.
    Reply

  14. Kayla says

    This chili was exactly what I was looking for. The flavors and combination of vegetables and plant-based protein are perfect. Great recipe!
    Reply

  15. Melissa m prien says

    I just made this recipe for the first time. This is my first vegetarian meal I’ve ever prepared and honestly it turned out great. It was simple to make and very tasty. My only problem was I could not find the soy mince. I have no idea what it is or were to find it. But I love the recipe all the same.
    Reply

  16. Jana says

    I love this recipe and I’ve been making it for months now. I always cook a big batch and refrigerate it . I am going to try and freeze it tonight and will let you know how it tastes defrosted. :) It is super easy to make and everyone that tried it loved it. I don’t get what everyone is talking about that it takes long?? One pot recipe, couldn’t be easier. And it is common sense that lentils take a bit longer to cook so I always throw them in first and then add soy mince a bit later. Red split lentils cook fairly quick though. Just experiment ladies and if you can’t cook, don’t moan here :D
    Reply

  17. Kelly says

    I'm currently just setting up my meal plans and I wondered if the nutritional info is based on just the chilli or includes a particular quantity of rice?
    Reply

  18. maddy says

    You not suppose to freeze something what was once frozen - if you are using frozen soya mince in this meal you cannot freeze!!! otherwise nice recie
    Reply

    • Cora says

      Not true. It's commonly advised not to refreeze meat/fish etc that has been defrosted. You can refreeze once it's been cooked. Of course you can! Lasagne, curries, soups, sauces etc.. The rule also doesn't apply to vegetarian/vegan food, only animal flesh due to bacteria on flesh being dangerous.
      Reply

      • Om says

        Take this advice with a "pinch of salt"! I grew up in a vegetarian household, and have always been a vegetarian my whole life (thus far...). However, I have still had to endure food poisoning when vegetarian food hasn't been handled properly - admittedly by carnivores not understanding that vegetarian food IS STILL FOOD that bacteria can grow on!
        Reply

  21. Lakshmi says

    Hi there, I tried making this recipe last night and I am sorry to say that I differ from all these people above. I followed the recipe to the T but the dish I produced was nothing more than an average. Considering that it took me about 2-3 hours to get it done, I was incredibly disappointed. Also, the amount of stock that you have used is only 1 cup and it was no where near close enough to fully cook the lentils. It may be because the kind of lentils we used were different yet I still wish that you warned me about this in your introduction to this dish. You do spend a lot of time telling us readers how it personally appeals to you, but I think that space would be better spent if you just tell us what are the risks associated with this cooking (I got sick after eating the lentils, had to miss out on three days work) or elaborate more on the difficulty or discuss cooking techniques you used. I won't be coming back to this site.
    Reply

    • Megan says

      Sorry, but I have to chime in on this comment because it really bothered me. Lakshmi, I’m sorry this recipe did not work out for you. I believe you are right about the stock and lentil ratio being off (I believe Dainius mentioned that in an earlier comment). However, I think instead of blaming the author for your particular outcome that you should take some responsibility. If the lentils seem undercooked then improvise the recipe and add more stock to it, or try presoaking the lentils beforehand. There’s nothing wrong with making little changes here and there to ensure a recipe tastes good and is cooked properly. What I gathered from your comment was that despite the lentils being undercooked you still ate them. It’s kind of common knowledge that you do NOT eat dry or undercooked beans because it will make you sick. Once again, I’m sorry it didn’t work out for you, but take some responsibility. Btw, Aimee, I have not tried this recipe yet, but it looks amazing and I can’t wait to make it in the very near future!
      Reply

    • Natasha says

      The same thing just happened to me. For some reason the red lentils didnt cook in the said time, of course I just added more water and cooked it for longer. BUT now the other ingredients have lost the intended texture and basically I'm left with a rather mushy dish (with hard lentils). Quite disappointed and now going to have get a take away because its too late to buy other ingredients and too late too cook :( it's taken like 3 hours but the lentils still arent cooked. Given up. Just a warning to others, may be worth pre cooking those lentils if you do try the recipe.
      Reply

  22. Nina says

    Hi, will have to try this. Which frozen soy mince do you use? (I live in UK) I keep,try different ones but they always seem so chewy. Prior to giving up meat I always used to cook it really long and slow as I dislike the chewy texture.
    Reply

    • Kelly says

      If you go on the world food or bean eisle at the supermarket, there's actually packets of dry soya which I personally quite like. It only needs soaking in hot water for about 10 mins, and then it's good to chuck into whatever you're cooking!
      Reply

  24. Dainius says

    Needs way more stock (or water) if you are making it with dried soy mince! Need to pour at least additional 500ml to make it the texture like in the video above. Otherwise, it will not cook and will be very dry.
    Reply

  25. Trisha says

    This looks amazing!!!... although do you know what the soy can be substituted for? Looking forward to trying it, thanks
    Reply

    • Flora says

      I hate using mince substitutes in dishes because of the texture but you can swap it out for black or green lentils and it works pretty well. You will have to increase the volume of water used in the recipe if you are doing this
      Reply

  26. Penny says

    I made this last night for dinner after someone (aka your mum Aimee) recommended it. I have to say it was delicious and so easy to make, the miso paste definitely enhances the flavour.
    Reply

  28. Helen says

    Looks amazing!!! Can't wait to try it, thanks for sharing I just wanna make you aware of something. The english translation of "chili con carne" is cili with meat. So the correct text for this recipe is what we call "chili sin carne" = chili without meat.
    Reply

    • Aimee says

      Hi Helen, thank you!! Yes, I'm aware of this and thought it might cause a bit of issue (as these things always do) but since this is a veggie version of the meaty-kind (not just beans and vegetables like a lot of vegan chillis) I wanted to link into that, especially for people searching for alternatives. I know it's contradictory though ;-) "Chilli sin carne" is kinda catchy though...
      Reply

  29. marian ryan says

    Now that my daughter has left home and moved to Brighton (ahem Aimee), I'm having to learn how to cook all over again. The simplicity of the video encouraged me to give this recipe a go and I was amazed at how quick and easy it was to prepare and cook. This dish is so delicious and satisfying. I made enough to freeze for another day.
    Reply

  31. Sharon says

    Fab recipes and great video!!! Yes you definitely you should do them more often! That Circulon pot looks really handy. I only have saucepans (and pretty small ones at that) so mine are always overflowing. I definitely could do with something larger then I could batch cook. Will have to check out Circulon's page :)
    Reply

  32. Sara says

    This chili looks mouthwatering! First of all, I love that you included lentils in addition to just beans - I feel like lentils are so underrated, but I bet they add so much texture and heartiness to a chili! Also, I've never thought to add miso to chili, but the way you describe it makes it sound like we should've been doing it all along! This looks delicious, Aimee, perfect for a cold winter day!
    Reply

  34. John Bailey says

    This might be good, but is it not pretty stupid-or ignorant- to call a vegan dish Chili With MEAT? Why would you even want to do that?
    Reply

      • Jim K says

        It’s a legitimate question given that carne literally means meat, and that, prima facie, this dish is sans meat (aka false advertising) Your response to the question is dripping with ignorance and no discussive desire. Answer the question rather than just invalidly attacking the questioner.
        Reply

        • Aimee says

          I agree and that's why I changed it to "sin carne". I originally had it "con carne" because I wanted it to be a searchable term for the classic dish but figured it's a bit too misleading so now it's been changed. However, I think the tone and the aggressiveness of John's comment is what Jim is reacting to, rather than the question itself. That's what I thought, anyway.
          Reply

          • Ville Halonen says

            I found this recipe by googling "chili sin carne". I'm not sure when I first encountered it by that name, probably 15 years ago or so.
            Reply

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