Chili sin carne – the vegan version of chili con carne
A recipe that’s been on my list for soooo long, and now it’s finally so sophisticated that I want to share it with you: chili sin carne! Chili sin carne is the meatless version of the original dish, because “sin carne” is Spanish for “without meat”. But this chili has all the more intense flavour because I have refined it with a little cacao powder. Tobias, my business partner, would say here: “The plates will be licked clean again after the meal.” He’s right! So let’s not talk about the hot chilli for long, let’s get started!
Equipment
- 1 pot big
Ingredients
- 1 onion
- 1 bell pepper
- 1 tbsp coconut oil
- 2 tbsp tomato paste
- 100 g red lentils
- 500 ml vegetable broth
- 1 can (400 g) black beans rinsed, drained
- 1 can (200 g) sweetcorn rinsed, drained
- 2 cans (400 g) chopped tomatoes
- 1 chlili pepper chopped, optional
- 1 pinch salt
- pepper
- ½ tsp ground cumin
- ½ tsp paprika ground
- 2 tbsp cacao powder
- ½ lime juiced
Instructions
- Cut the onion and pepper into small cubes and fry them together with the coconut oil for 2 minutes over medium heat until translucent.
- Now, add the tomato purée and the lentils and fry for a further 2-3 minutes so that everything gets a slightly roasted colour.
- Now, add the vegetable stock, beans, sweetcorn and tomatoes and simmer for 20 minutes over a medium heat. If you can tolerate a little spiciness, you can now add your finely chopped chilli to the pot. At the end, flavour with the spices and add the cocoa powder. Stir everything together well and drizzle over a little lime juice when serving. As always: Enjoy to the fully fullest!
Nutrients
Chili sin carne but with so much more taste!
You can serve the chili either with some wild rice, quinoa or simply with some bread. It also keeps for at least two days in the fridge and often tastes even better the next day. The cocoa powder in particular (sure from Dein Kakao* self-promotion ☺️) gives the chilli sin carne an incredibly tasty flavour in combination with the tomatoes that will leave no plate uneaten.
The chilli also impresses with its nutrient density, which is simply unbeatable for a quick dish in just 30 minutes. You get a good load of plant-based protein – 15.5 grams per portion. That’s pretty impressive! You also provide your body with important antioxidants that strengthen your immune system and fight free radicals. Another plus point: the combination of beans and lentils provides important fibre, which not only supports your digestion but also ensures a long-lasting feeling of satiety. And it also tastes amazing – what more could you need? 😉
With this in mind, please let me know if and how you liked it and whether you have any other variations in store for me! You can find more protein-rich recipes here.
Enjoy!
xxx Rosa
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