Best Vegan Chilli sin Carne
If you’re looking for a hearty and flavorful vegan meal, look no further! Our Best Vegan Chili Sin Carne is a power-packed recipe that you can whip up in just 5 easy steps. This delicious dish features a rich blend of beans, textured soy protein, and an array of spices, making it the perfect choice for a satisfying dinner. Whether you’re serving it with rice, baked potatoes, or using it as a topping for nachos, this vegan chili is sure to impress. Let’s dive into the recipe and get cooking!
If you’re looking for more healthy and easy recipes, visit my website’s recipe page. You’ll find a variety of delicious recipes that are perfect for any occasion.
Ingredients and Equipment:
A good frying pan is essential for frying the textured soy protein to prevent sticking and ensure even cooking. If you decide to make homemade vegan sour cream from our ebook, you’ll also need a blender or stick blender.
Chili Sin Carne Ingredients:
- 2 cans of beans (red kidney and black beans). Alternatively, use dry beans soaked overnight, drained, and cooked for at least 1 hour or until soft.
- 250 g bag of textured soy protein (minced meat shape)
- 2 tbsp vegan stock powder or 2 cubes
- 1 large onion, chopped
- 1 head of garlic, minced
- 1 hot chili pepper or chili spice
- 2 tbsp tomato paste
- 1 tbsp salt
- 1 tsp black pepper
- Chilli con carne spice mix or individual spices (cumin, smoked paprika, ginger, coriander)
- 3 small pieces of dark chocolate (70% cocoa) or 1 tbsp dark cocoa powder
- Bunch of fresh coriander, chopped
Chili Sin Carne Instructions:
Prepare the Soy Protein for Chili Sin Carne:
- Bring a large pot of water to a boil and add vegan stock powder or cubes. Turn off the heat.
- Add textured soy proteins to the hot water and let them soak for about 5-7 minutes.
- Drain the soaked soy proteins using a fine sieve and allow them to cool for approximately 10 minutes, letting excess water drain.
Cook the veggies:
- While the soy proteins are cooling, heat 1 tbsp of oil in a pan and fry the chopped onions until they brown.
- Add minced garlic and chopped chili pepper, and continue frying for an additional 2-3 minutes. Set this mixture aside.
Fry the Soy Protein:
- In a large pan, heat 1 tbsp of oil. Start frying the soy proteins, squeezing out excess water first.
- Fry in batches to avoid overcrowding the pan for even frying. Fry for around 7 minutes.
- Add 1 tbsp of smoked paprika and continue frying for another minute or two.
Chili Sin Carne- Combine and Simmer:
- Transfer the fried soy protein to the pot with the onions and garlic. Mix well and put it back on medium heat.
- Add the drained beans and the mix of spices. Optionally, add a can of sweetcorn.
- Fry for one more minute, then add tomato paste and 2 cups of water. Cover and simmer on low for around 20 minutes.
- Uncover and check if the water has evaporated. If not, cook for 5 more minutes uncovered.
Finish and Serve:
- Add the dark chocolate and adjust the seasoning if needed. Stir until the chocolate is melted and well incorporated
- Add chopped fresh coriander at the end of the cooking.
Chili Sin Carne Serving Suggestions:
Serve this hearty vegan chili sin carne with fluffy rice or baked potatoes topped with a dollop of vegan sour cream. You can use the creamed cheese recipe found in our ebook for an extra touch. Guacamole and tortilla chips are also excellent accompaniments. Additionally, this chili sin carne makes a fantastic topping for nachos. Enjoy this delicious and satisfying vegan meal!
