Name: Easy Vegan Chilli Sin Carne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: Basmati rice; Extra chopped coriander; A squeeze of lime juice; 1 tsp miso paste; 2 tbsp balsamic vinegar; A large handful of fresh coriander, roughly chopped; 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; 2 x 400 g / 14 oz tins of chopped tomatoes; 1 x 400g / 14 oz tin red kidney beans, drained and rinsed; 100 g / 3.5 oz split red lentils*; 400 g / 14 oz frozen soy mince; 250 ml / 1 cup vegetable stock

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An easy, delicious and protein-packed vegan chilli, great for batch-cooking and post-workout meals! And as a bonus, it’s all made in one-pot, which means less washing up too.

Today I’m going back to basics and re-making an old favourite: Chilli Con Carne. A meat-free version, of course.

This recipe is also packed with plant-based protein (a whopping 25g protein per serving!) which will shut up any annoying people who ask “whErE dO yOu GeT yOuR pRoTeiN thOUgh??“

Featured in: 30 High Protein Vegan Recipes

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Ingredients
Recipe Tips
Video
📖 Recipe
💬 Reviews

Ingredients

For this chilli, you will need:

Lentils – I use red split lentils, which require no soaking and cook quickly
Kidney beans – or you can substitute black beans
Soy mince – I use frozen soy mince which is really handy. If using dried mince, you may need to add some water with it, to rehydrate the mince.
Chopped tomatoes
Olive oil
Onion
Peppers
Celery
Garlic
Seasonings – Chili powder, cumin, salt and pepper to taste
Balsamic vinegar
Miso paste – or marmite, for depth of flavour.
Fresh coriander

Recipe Tips

A few tips to get the best results from this recipe.

Cooking Shortcuts

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.

Bulk Cooking & Meal Prep

It’s perfect for making a big portions in advance which you can freeze for up to 3 months or keep in the fridge for up to 5 days.

Plus, this pot is so ridiculously easy to clean, it makes the whole cooking process a breeze, including washing-up.

Recipe featured in my cookbook ‘Wallflower Kitchen‘ – Get your copy now!

Video

📖 Recipe

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 sin carne recipe that is perfect for making ahead and freezing. It's also packed full of plant-based protein, making it a great post-workout dinner.

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
2 x 400 g / 14 oz tins of chopped tomatoes
1 x 400g / 14 oz tin red kidney beans, drained and rinsed
100 g / 3.5 oz split red lentils*
400 g / 14 oz frozen soy mince
250 ml / 1 cup vegetable stock

Optional add-ins

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

To serve

Basmati rice
Extra chopped coriander
A squeeze of lime juice

Instructions

Heat the olive oil in a large saucepan.
Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
Add the cumin, chilli powder, salt and pepper and stir.
Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
Simmer for 25 minutes.
Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
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. Other than that, it's gluten-free friendly!

*Make sure to use red split lentils, which require no soaking and cook quickly. Other lentils will require different cooking times and soaking requirements.

Easy Vegan Chilli Sin Carne

Ingredients