LunchDinnerMain Course

Vegan Chili Sin Carne

Name: Vegan Chili Sin Carne
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion diced; 3 clove garlic minced; 1 pcs red bell pepper diced; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp smoked paprika; 0.5 tsp oregano dried; 800 g canned diced tomatoes undrained; 400 g canned kidney beans rinsed and drained; 400 g canned black beans rinsed and drained; 2 cup vegetable broth; 1 pcs sweet potato peeled and diced; 1 cup corn kernels fresh or frozen; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp vegan sour cream (optional); 2 tbsp fresh cilantro chopped (optional); 0.5 pcs avocado diced (optional)

This hearty vegan chili is packed with flavor from various spices and plant-based ingredients. It's a comforting and satisfying meal perfect for a cozy night in or a crowd-pleasing potluck dish. Enjoy it on its own or with your favorite toppings.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 311 kcal

Vegetarian

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, diced
3 clovegarlic, minced
1 pcsred bell pepper, diced
2 tbspchili powder
1 tbspcumin
1 tspsmoked paprika
0.5 tsporegano, dried
800 gcanned diced tomatoes, undrained
400 gcanned kidney beans, rinsed and drained
400 gcanned black beans, rinsed and drained
2 cupvegetable broth
1 pcssweet potato, peeled and diced
1 cupcorn kernels, fresh or frozen
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspvegan sour cream(optional)
2 tbspfresh cilantro, chopped(optional)
0.5 pcsavocado, diced(optional)

Equipment

measuring cups · knife · cutting board · large pot · measuring spoons · wooden spoon

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and red bell pepper and cook for 5-7 minutes until softened, stirring occasionally.
About 7 min
3
Stir in the garlic, chili powder, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the canned diced tomatoes, kidney beans, black beans, vegetable broth, and sweet potato to the pot.
About 2 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the sweet potato is tender.
About 30 min
Cook’s note: Ensure the heat is low enough to maintain a gentle simmer.
6
Stir in the corn kernels and cook for another 5 minutes.
About 5 min
7
Season with salt and black pepper to taste.
Cook’s note: Adjust seasonings as needed for your preference.
8
Serve hot, garnished with vegan sour cream, fresh cilantro, and avocado if desired.

Per serving

Nutrition

64%Score

Calories: 311kcal
Protein: 11.7g
Carbs: 46.3g
Fat: 9.8g
Fibre: 11.9g
Sugar: 11.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chili in an airtight container in the refrigerator.

Reheating

Reheat on the stovetop over medium heat or in the microwave until warmed through.