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
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
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.
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Nutrition Information
Yield 6 Serving Size ⅙ portionsAmount Per Serving Calories 412Total Fat 17gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 59mgSodium 491mgCarbohydrates 37gFiber 8gSugar 9gProtein 27g
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
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?
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
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.
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!
Elaine says
Hi,
What kind of red peppers did you use for this recipe? Was it red bell peppers?
Aimee says
Sorry for the late reply, Elaine. Yes – I just use bell peppers.
Amanda says
This was so delicious!
Aimee says
So happy to hear you enjoyed it! Thanks Amanda :)