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+ servings
A bowl of chili on a light wooden board.

Chili Sin Carne

Ready in around 35-minutes this vegan chili is simple to make and packed with flavour. A chili sin carne that you can make ahead and enjoy for days.
5 from 10 votes
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Course: Main
Cuisine: Mexican
Diet: Gluten Free | Vegan | Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5
Calories: 378kcal
Author: Amanda Logan

Equipment

  • food processor (not mandatory but it does make things easier)

Ingredients 

  • 2 tablespoon olive oil
  • 2 celery ribs (single stalks) finely diced
  • 1 large onion peeled and finely diced
  • 1 red capsicum (pepper) deseeded and finely diced
  • 3 garlic cloves minced
  • 400 grams mixed mushrooms minced, or 1 cup TVP
  • 400 g / 14 oz red kidney beans
  • 400 g / 14 oz black beans
  • 400 grams fresh or tinned diced tomatoes around 3 large tomatoes, diced
  • 1 tablespoon soy sauce
  • 1 tablespoon adobo sauce optional, use a little cayenne pepper if you don't have the sauce
  • 1-2 bay leaves
  • 1 cinnamon stick or ¼ teaspoon ground cinnamon
  • 1 ¼ cups vegetable stock
  • 1-2 squares dark chocolate

Spice Mix

  • 1 ½ teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 2 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • pepper to taste

Instructions

  • Heat the olive oil in a large pan over medium heat and add the diced celery and onion to cook until the vegetables are soft, around 5 minutes.
  • Add the diced capsicum and stir to combine. Stir in the spice mix ingredients and continue cooking for 2-3 minutes or until the capsicum is soft and the spices are aromatic. Add the garlic and cook for 30 seconds or until fragrant, stirring regularly. If you are using ground cinnamon instead of a cinnamon quill, add it now.
  • Add the minced mushrooms and cook for another 3 minutes, stirring regularly. If you are using TVP instead, add it now and skip the 3-minute cooking.
  • Throw in the kidney beans, black beans, tomatoes (canned or fresh), the soy sauce and the adobo sauce and stir through. If you are using cayenne pepper instead of adobo sauce, add it now. A ¼ -½ teaspoon is good.
  • Add the bay leaves, a cinnamon stick (skip if you added ground cinnamon) and the vegetable stock and stir. Increase the heat and bring the mixture up to a boil. Reduce the heat to low-medium and continue cooking at a simmer, stirring occasionally with the lid off, until the liquid has cooked down by half. This usually takes around 15 minutes.
  • Stir in the chocolate and take the chili off the heat. Allow it to sit for 5-minutes - it will continue to thicken while it cools and settles. Remove the cinnamon stick and the bay leaves to serve.

Notes

Can I make it ahead?
This recipe is great for meal-prepping because like curries and stews, the flavours get better over time. It will keep in the fridge in a sealed container for 3-4 days.
Can I freeze it?
Yup. Allow the chili to cool completely, remove the cinnamon stick and bay leaves and transfer to a freezer-proof container. Freeze for up to 2 months. To defrost, transfer it to the fridge on a plate to thaw for 24 hours. Reheat it gently over low heat in a pot.
I don't like hot food...
That's easy, just leave the Adobo sauce. There is no other spicy element in this chili sin carne.
I hate mushrooms!
So, the fungi is not your friend. That's OK. If you cannot do mushrooms or honestly can't face the chopping, add 1 cup of TVP (textured vegetable protein) to the pot instead of shrooms. It's easy, delicious and chop-free.

Nutrition

Serving: 5g | Calories: 378kcal | Carbohydrates: 57g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1551mg | Potassium: 1271mg | Fiber: 19g | Sugar: 9g | Vitamin A: 2043IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 7mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!