Vegan Chilli Sin Carne – Mexican Bean Chilli
MexicanMainshigh proteinhigh fiberone potbudget friendlymake ahead
Nika’s Pick29g protein
Recipe by Nikoleta · @surovadcerka
This makes a lot, on purpose. One pot covers two or three days, and like most bean stews it's better on the second day than the first — the spices settle and round out overnight in a way you can't rush by simmering longer.
Two things are worth not rushing. The onion gets a full ten minutes before anything else joins it, which builds the sweet base everything else sits on. And the dark chocolate near the end isn't a novelty — it's a standard move in Mexican cooking, and it adds bitterness and body rather than any sweetness you'd identify as chocolate.
Four servings from the pot, 29 g of protein each, no allergens but celery. Serve with rice, avocado, lime and nacho chips.
Ingredients
chilli sin carne
- 400 g black beans, cooked
- 2 tbsp canola oil
- 170 g red onion, diced
- 20 g garlic, minced
- 200 g carrot, diced
- 250 g red bell pepper, diced
spices
- 1 tbsp cayenne pepper
- 3 tsp ground cumin
- 2 tsp smoked paprika
- 1 1/2 tsp dried oregano
- 1 1/2 tsp garlic powder
chilli sin carne
- 800 g whole peeled canned tomatoes
- 50 g tomato paste, concentrated
- 500 ml vegetable broth
- 10 g dark chocolate
seasoning
- 3 bay leaves
chilli sin carne
- 200 g corn kernels
seasoning
- 1 tsp salt
- 1/2 tsp sugar
chilli sin carne
- 60 ml lime juice
- 14 g cornstarch
- 100 ml cold water
serve with
- fresh cilantro, for serving
- lime wedges, for serving
- 1 avocado, for serving
chilli sin carne
- 200 g kidney beans, cooked
serve with
- 400 g rice
- nacho chips (optional)
Contains: celery
How to make it
- If you don’t have canned black and red beans, cook 200 g of black beans and 100 g of red beans.
- Heat oil in a large pot and sauté the finely chopped red onion over medium heat for at least 10 minutes.
- While the onion cooks, prepare your remaining ingredients and start cooking rice. Grate the garlic, dice the carrot into small cubes, and cut the bell pepper into smaller cubes. In a bowl, combine the cayenne pepper, cumin, smoked paprika, oregano and dried garlic.
- Once the onion turns golden, add the garlic to the pot and cook for about 30 seconds until fragrant.
- Add your prepared spice mixture and toast briefly, stirring constantly.
- Toss in the diced carrot and red bell pepper, sautéing the vegetables briefly with the spices.
- Pour in the peeled tomatoes with their juice, tomato paste, vegetable broth, chocolate and bay leaves. Break up the tomatoes with a spoon into smaller pieces so they gradually break down during cooking.
- Bring the chili base to a boil, then add the corn, black beans and red beans.
- Let everything simmer together for 40-50 minutes so the flavors meld beautifully. At the end, season the vegan chilli sin carne with salt, add sugar to balance the flavor, and finish with lime juice.
- In a small glass, whisk together the cornstarch and cold water. Stir this mixture into the vegan chili if you want to thicken it further.
- Serve the finished chili with extra lime, cilantro, rice or quinoa, or with nacho chips.
Nutrition
890Calories
29 gProtein
163 gCarbs
17 gFat
26 gFiber
per serving
