Chili sin Carne - Vegan
he cooks for me
he cooks for me

Chili sin Carne - Vegan

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  • 300 g soya mince
  • 300 g adzuki beans or any other kind of beans
  • 300 g sweet corn
  • 150 g carrots
  • 600 g tomatos chopped
  • 250 g onions
  • 4 cloves garllic
  • 1 long fresch chilli
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tbsp smoked paprika
  • 2 tbsp dried oregano
  • nutmeg a bit grated
  • 1 tbsp ground cinnamon
  • 2 tbsp tomato paste
  • 1,5 l Vegetable broth


    1. Finely chop the onions, garlic, and chili (I leave the seeds in for spice, but you may deseed if you prefer), and place them into a large, heavy pan over medium heat with the oil. Fry for about 5 minutes, until the vegetables are softened and fragrant.

    2. Add the spices, dried herbs, and a good grating of nutmeg. Continue to fry for 2 minutes—if it seems a little dry, simply add a splash of water to help the spices mix properly. Stir in the tomato purée and cook for an additional 2 minutes.

    3. Stir in the soya mince, the beans, the corn, the carrots, and the chopped tomatoes. Add the vegetable broth (I try to use my homemade vegetable broth, but feel free to use store bought broth or stock cubes) and bring the mixture to a boil.

    4. Once it has reached boiling point, reduce the pot to a low heat and allow it to simmer for at least one hour, stirring occasionally. When it has reached your desired thickness, serve it with homemade flour tortillas.

    Voilà, your chili is ready.


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