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
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!
Keith Linsley says
Family loved the chilli sin carne, even my meat loving son. And easy too
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.
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
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.
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.