Chilli Sin Carne (Vegetarian Chilli)
Bright and full of flavour, this ‘chilli sin carne’ (meatless chilli) is our go-to one pot family dinner on busy weeknights. It is packed with nutritious vegetables, beans and spices and is so easy to make! A delicious and healthy chilli recipe that is vegan and vegetarian-friendly and is ready in just 10 minutes? What more could you ask for!
- 3 tbsp olive oil
- 2 onions small, red or brown, diced
- 3 cloves garlic crushed or finely chopped
- 1 red capsicum diced
- 1 can diced tomatoes 1 x 400 gram can, approx 1 ½ cups.
- 1 cup passata or use an additional can of diced tomatoes
- 1 can black beans 1 x 400 gram can
- 1 can brown lentils 1 x 400 gram can, or use a can of chickpeas instead
- ½ tsp ground cumin
- 1 tsp sweet paprika ground
- ½ tsp dried oregano
- ½ tsp chilli powder or flakes. Adjust to taste.
- ½ tsp cayenne pepper can be omitted to reduce heat
- ½ tsp salt
- black pepper
- 1-2 red chilli chopped, for extra kick!
To serve (see more suggestions below)
- boiled brown or white rice
- chopped avocado
- grated cheese
- tortilla chips
- lime wedges
- fresh coriander/cilantro
Place a large saucepan over medium-high heat and add 3 tablespoons of olive oil. Add the garlic, capsicum and onion and cook, stirring, until soft.
Add the spices, oregano, salt and some ground black pepper and stir until fragrant.
Add the remaining ingredients and bring to a simmer. Once heated through, the chilli is ready! Serve in a bowl with your favourite toppings and sides. Try rice, quinoa, chopped avocado, cilantro, sour cream, crumbled tortilla chips, sweet potato fries, tasty cheese and/or a wedge of lime. Enjoy!
- Although this recipe only takes ten minutes on the stovetop, you can also make this recipe in a slow cooker or pressure cooker so it's ready when you get home. Simply sauté the onion, garlic and capsicum until soft, then place all of the ingredients into your slow cooker. Slow cook on ‘low’ heat for 4 hours.
- Serve this chilli with sweet potato fries, boiled white or brown rice, grilled pita bread or pasta.
- This recipe can be adapted to suit what you have available in your fridge and pantry. Try adding some diced sweet potato, green beans, celery, frozen corn or finely sliced carrot.
- The heat in this recipe can be controlled to suit your taste. Reduce or increase the amount of chilli and cayenne pepper accordingly. For extra heat, add 1-2 fresh, hot red chillies.
- Storage; leftover chilli can be stored in the fridge for 3-4 days. Allow it to cool completely and store it in an airtight container. To re-heat, place it into a saucepan over medium heat until it is completely heated through. Alternatively, microwave for around 2 minutes or until heated through.
- To freeze; store it all together or in individual serves for easy lunches or dinners. Allow the chilli to cool completely before adding to suitable containers and freeze for up to 3 months. To re-heat, you can microwave from frozen or let it thaw in the fridge overnight. Then just heat in the microwave or stovetop. Easy!
- Topping ideas; vegetarian toppings; grated cheddar cheese, sour cream. Vegan friendly ideas; diced avocado, nutritional yeast or vegan cheese, tortilla chips, jalapenos, coriander, cilantro, lime wedges.
Calories: 256kcal | Carbohydrates: 33g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 328mg | Potassium: 853mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1795IU | Vitamin C: 59mg | Calcium: 81mg | Iron: 4mg