Easy Vegetarian Chilli Recipe for Chilli Con Carne Sin Carne (Without Meat) and Vegan Too
This easy vegetarian chilli recipe makes a chilli con carne sin carne (without meat) and it’s vegan if you eat it without dairy accompaniments such as sour cream and cheese. While this bean chilli is a cinch to make and comes together quickly, it’s full of so much flavour thanks to the spices that even meat-lovers won’t miss the beef mince.
Servings: 4 Servings
Calories: 210kcal
Ingredients
- 2 tbsp cooking oil
- 1 large onion diced
- 4 cloves of garlic finely chopped
- 1 tbsp chilli powder
- 1 tbsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground coriander
- ½ tsp allspice
- ½ tsp cinnamon
- ½ tsp cloves
- 1 400 g can tomatoes crushed
- 2 400 g cans kidney beans
- 1 tsp salt or to taste
- 1 tsp sugar optional
To Serve
- Red rice or tortilla chips
- Sliced chillies/jalapeños
- Fresh coriander
- Pickled onions
- Pickled cabbage
- Red salsa/hot sauces
- Spring onions finely slices
- Lime quarters
- sour cream optional
- Mexican cotija cheese optional
Instructions
- Heat the cooking oil in your favourite chilli pot, skillet or even a large round flat-bottomed wok, then add the onions and garlic and fry over low heat until soft and fragrant.
- While the onion and garlic are frying, in a small pan, roast the dried spices over medium heat for a minute, then add to the onions and garlic and combine well.
- To your chilli pot or skillet, add the cans of crushed tomatoes and kidney beans, and use a fork to mash about half the beans.
- Add salt and sugar, stir to combine everything well, then turn up the heat to high and allow to bubble away for 10 minutes or so, stirring frequently so it doesn’t stick.
- Once your chilli has reduced substantially or if it starts to stick – whatever comes first – turn the head down to low, cover, and simmer until it has reduced to a nice thick consistency. Taste and adjust seasoning to your palate.
- Distribute between bowls and serve with Mexican red rice or tortilla chips and dishes of garnishes of your choice, such as sliced chillies/jalapeños, fresh coriander, pickled onions, pickled cabbage, red salsa or hot sauces, sliced spring onions, lime quarters, and sour cream or Mexican cotija cheese.
Nutrition
Calories: 210kcal | Carbohydrates: 29g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1009mg | Potassium: 696mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1077IU | Vitamin C: 13mg | Calcium: 106mg | Iron: 4mg