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    Home » Recipes » Rice recipes

    Vegan Chilli Sin Carne

    August 21, 2022 by Kristy @ Plant N' Spice

    chilli sin carne in a large saucepan and in a white bowl served with rice, lime and yoghurt with fork

    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.

    chilli in a large saucepan and in a white bowl with yoghurt and lime served with rice

    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.

    Jump to:
    • What is chilli sin carne?
    • Why you'll love this recipe
    • What you'll need to make this vegan chilli sin carne
    • How to make vegan chilli sin carne
    • Top tip
    • Vegan Chilli Sin Carne

    What you'll need to make this vegan chilli sin carne

    chilli sin carne ingredients
    • 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

    chopped red onion, garlic and celery in a large saucepan
    chilli sin carne in a large saucepan
    • 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
    chilli sin carne making in a large saucepan with beans and sweetcorn
    chilli sin carne in a large saucepan
    • 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.

    vegan chilli sin carne in a white bowl with fork, served with rice, lime, yoghurt and parsley

    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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    chilli sin carne with rice, lime, sour cream on a white plate with fork

    Vegan Chilli Sin Carne


    • Author: Kristy @ Plant N' Spice
    • Total Time: 40 minutes
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    1. Heat the olive oil in a large saucepan. Sauté the garlic, onion, celery and carrots for a few minutes on medium heat until softened
    2. Then add the cumin and salt and fry for a few minutes
    3. 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
    4. Now, pour the chopped tomato and passata into the pan alongside the tomato puree and let it simmer for 10 minutes
    5. Rinse and drain the beans and the sweetcorn, then transfer it to the pan  
    6. 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

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    Hi, I'm Kristy!

    Welcome to Plant n' Spice! Here you'll find my favourite easy and delicious vegan recipes that everyone can enjoy.

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