This delicious and healthy chilli sin carne will be your new favourite weekday lunch recipe! So easy and quick to make, it is delicious, especially if you make it a day ahead and can serve it with rice or other side dishes you like.
When I became vegan six years ago, this was one of the first recipes I've tried to make without meat or dairy. Since then, it's been one of my favourites because it is super quick to make, budget-friendly and the perfect recipe to use up all my leftovers from the fridge.
What is chilli sin carne?
Chilli sin Carne means chilli without meat and uses plant-based protein like beans, tofu or any vegan meat substitutes.
For this recipe, I used firm tofu, but you can make it with soya granulates or other mock meats.
Why you'll love this recipe
Quick and easy. This recipe is for you if you are like me and don't like too much fuss in the kitchen! It can be ready in 40 minutes, including prep time.
Budget-friendly. I love this recipe because you don't need lots of ingredients to make it. Just use up all your leftovers from the fridge.
Healthy and delicious. Oh yes. It is so so delicious and packed with fibre and proteins. You can serve it with rice, pasta or other side dishes.
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What you'll need to make this vegan chilli sin carne
- firm tofu
- sweetcorn
- red kidney beans
- carrots
- celery
- red onion
- garlic
- tomato puree
- chopped tomatoes
- olive oil
- cumin, salt, brown sugar
See recipe card for quantities.
How to make vegan chilli sin carne
- Heat the olive oil in a large saucepan and sauté the garlic, onion, celery and carrots for a few minutes on medium heat until softened
- Then add the cumin and salt and fry for a few minutes
- Meanwhile, grind the tofu with a fork or simply with your hands, add it to the pan and fry for 10 minutes until it gets a bit brown
- Now, pour the chopped tomato and passata into the pan alongside the tomato puree and let it simmer for 10 minutes
- Rinse and drain the beans and the sweetcorn, then transfer it to the pan
- Stir well to combine, lower the heat, and let your chilli simmer for 10 minutes
Serve it with jasmine rice and plant-based sour cream or vegan yoghurt.
Top tip
This dish is perfect with rice, pasta, pita bread or baked sweet potato. Yoghurt and sour cream is additional, but it's a great way to make it a bit creamy, and I love the taste of it!
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Vegan Chilli Sin Carne
- Total Time: 40 minutes
- Diet: Vegan
Description
This delicious and healthy chilli sin carne will be your new favourite weekday lunch recipe! So easy and quick to make, it is delicious, especially if you make it a day ahead and can serve it with rice or other side dishes you like.
Ingredients
1 firm tofu ( 240g )
1 small can sweetcorn, drained
1 can red kidney beans, drained
2 carrots, finely chopped
2 sticks celery, finely chopped
1 red onion, chopped
4 cloves garlic, minced
250 ml tomato passata
1 can chopped tomatoes
1 tsp cumin
1 tbsp brown sugar
salt
2 tbsp tomato puree
Instructions
- Heat the olive oil in a large saucepan. Sauté the garlic, onion, celery and carrots for a few minutes on medium heat until softened
- Then add the cumin and salt and fry for a few minutes
- Meanwhile, grind the tofu with a fork or simply with your hands, add it to the pan and fry for 10 minutes until it gets a bit brown
- Now, pour the chopped tomato and passata into the pan alongside the tomato puree and let it simmer for 10 minutes
- Rinse and drain the beans and the sweetcorn, then transfer it to the pan
- Stir well to combine, lower the heat, and let your chilli simmer for 10 minutes
Serve it with jasmine rice and plant-based sour cream or vegan yoghurt.
Notes
This dish is perfect with rice, pasta, pita bread or baked sweet potato. Yoghurt and sour cream is additional, but it's a great way to make it a bit creamy, and I love the taste of it!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch or Dinner
Keywords: chilli sin carne, vegan chilli sin carne
