Vegan Chilli Sin Carne – Mexican Bean Chilli

Nika’s Pick29g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

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)
• 800 g canned tomatoes (whole peeled, canned)
• 50 g tomato paste (concentrated)
• 500 ml vegetable broth
• 10 g 70% dark chocolate
• 200 g corn kernels
• 60 ml lime juice
• 14 g cornstarch
• 100 ml water (cold)
• 200 g red kidney beans (cooked)

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
• 3 bay leaves
• 1 tsp salt
• 1/2 tsp granulated sugar

serve with

• fresh coriander
• lime
• 1 avocado
• 400 g rice
• nacho chips

Contains: celery

How to make it

1. If you don’t have canned black and red beans, cook 200 g of black beans and 100 g of red beans.
2. Heat oil in a large pot and sauté the finely chopped red onion over medium heat for at least 10 minutes.
3. 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.
4. Once the onion turns golden, add the garlic to the pot and cook for about 30 seconds until fragrant.
5. Add your prepared spice mixture and toast briefly, stirring constantly.
6. Toss in the diced carrot and red bell pepper, sautéing the vegetables briefly with the spices.
7. 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.
8. Bring the chili base to a boil, then add the corn, black beans and red beans.
9. 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.
10. 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.
11. Serve the finished chili with extra lime, cilantro, rice or quinoa, or with nacho chips.

Nutrition