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Easy Vegan Chilli Sin Carne

An easy, delicious and meat-free chilli con carne recipe that is perfect for making ahead and freezing.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 340 kcal

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 dried 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
Metric - US

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.

Recipe 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.

Nutrition Facts
Easy Vegan Chilli Sin Carne
Amount Per Serving (1 g)
Calories 340 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Total Carbohydrates 42g 14%
Dietary Fiber 18g 72%
Protein 25g 50%
* Percent Daily Values are based on a 2000 calorie diet.