This vegan Chili Sin Carne is in no way inferior to the original. It is wonderfully hearty, simply delicious and rich in plant-based protein thanks to the textured soy protein, lentils and beans.
Chili con carne is an absolute classic and soul food dish. Fortunately, you can also conjure up a hearty, smoky chili “sin carne” - so without any meat - that warms your heart (and belly, of course) in the cozy fall and winter season.
And this vegan chili sin carne is in no way inferior to the original. It is wonderfully hearty, tastes absolutely delicious and is also high in protein (almost 20 g protein per serving)! The consistency also delivers exactly what you crave from a bowl of chili.
I don't want to go out on a limb, but I would say this is the best vegan chili recipe I've ever eaten! And it's on the table within 45 minutes.
Ingredients Notes
You need these ingredients for the vegan chili sin carne - it requires no oil and is gluten-free.
- Textured Soy Protein - gives the vegan chili its meaty texture and provides a good amount of protein. You prefer soy-free? Then try my vegan sweet potato chili.
- Black Beans - You can also use kidney beans or white beans instead of black beans.
- Red Lentils - For even more plant-based protein. The lentils also ensure that the chili becomes nice and thick.
- Walnuts - Ground walnuts also help to thicken and give the recipe a hearty note that is often missing in vegetarian chili recipes. Walnuts are also rich in essential omega-3 fatty acids (for that brain power boost!).
- Red Peppers - I like red peppers, but you can also use green or yellow peppers.
- Can Tomatoes - If you don't want to use canned tomatoes, use 400 g fresh tomatoes and chop them into small pieces.
- Spices - In addition to salt, ground cumin, smoked paprika powder and oregano provide plenty of umami.
- Soy Sauce - Gives the soy granules chilli a dark color and adds even more spice. Soy sauce can also be replaced with tamari.
- Vegetable Stock - Alternatively, you can also use water. You may then need to season a little extra.
- Maple Syrup - A little sweetness balances out the acidity of the tomatoes. Leave it out if you prefer a sugar-free version.
Fun fact! Capsaicin is the substance in chillies that makes them hot and spicy. Contrary to what many people think, the largest proportion of capsaicin is not in the seeds, but in the so-called placenta tissue, the whitish part of the chili to which the seeds are attached.
How To Make It
The list of ingredients may seem a little long, but don't worry, preparation is child's play. Let's go!
Step 1: Transfer the walnuts to a food processor, and pulse until coarsely ground.
Tip!
Toast the walnuts in a pan over a medium heat for 2-3 minutes before grinding for even more flavor.
Step 2: Add the onion, chili pepper, and garlic to the food processor and blend until finely chopped.
Step 3: Sauté the mixture together with the diced bell pepper in a large pan for a few minutes in a little water or vegetable stock. Then add the spices, followed by the tomatoes, stock, soy sauce and maple syrup.
Step 4: As soon as the liquid starts to boil, stir in the lentils, soy granules and ground walnuts and cook for 15 minutes.
Step 5: Finally, stir in the beans. Your chili is now ready to serve!
Tip!
Like most chili recipes, this vegan chili tastes even better the next day.
My favorite way to eat chili is topped with fresh avocado or guacamole, vegan yogurt or vegan sour cream and fresh coriander. I personally don't need rice, but - you do you! Cornbread is also a great addition (I'm already working on a recipe for you).
FAQ
I would simply double the amount of lentils here. You can also try my vegan sweet potato chili instead.
This depends on how much chili and which part of the chili pepper you use. For a good level of heat, use the whole chilli pepper together with some or all of the seeds and placenta tissue (see Fun Fact under ingredients). The chili will have hardly any heat if you remove the seeds and inner tissue completely.
Definitely! I usually prepare double the amount, fill half into 3-4 silicone freezer bags and freeze them for up to a month. That way I always have individual portions ready to defrost when I crave a bowl of chili.
More High Protein Vegan Recipes
Here are a couple of more vegan recipe that are high in protein:
I hope you’ll give this oil-free vegan Chili Sin Carne a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Chili Sin Carne
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 min
- Yield: 3-4 servings 1x
Description
This vegan Chili Sin Carne is in no way inferior to the original. It is wonderfully hearty, simply delicious and rich in plant-based protein thanks to the soy granules, lentils and beans.
Ingredients
- 1 large onion
- 1 small red chili pepper, deseeded*
- 3 garlic cloves
- ¼ cup walnuts (30 g)
- ½ tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 red bell pepper, diced
- 1 can diced tomatoes (14.5 oz, 400 g)
- 1 tbsp soy sauce
- 1 tsp maple syrup (optional)
- 2 ½ cups vegetable stock
- ⅓ cup red lentils (65 g)
- ½ cup textured soy protein (50 g)
- 1 can black beans, drained (14.5 oz, 400 g)
Instructions
- Coarsely grind the walnuts in a food processor and set aside.
- Place the onion, chili and garlic in the food processor and blend until finely chopped.
- Heat a large pot over a medium heat. Sauté the onion and chili mixture together with the diced bell pepper and ½ teaspoon salt in a little water for 3-4 minutes.
- Add the spices (cumin, oregano, smoked paprika). Cook for about 1-2 minutes, stirring frequently, until fragrant.
- Add the tomatoes, soy sauce, maple syrup and stock and bring everything to a boil.
- Then add the lentils, textured soy protein and ground walnuts and stir. Cook for 15 minutes, stirring occasionally.
- After 10 minutes, stir in the drained beans and season with more salt and pepper if necessary.
- Turn off the heat and leave the chili and let stand for another 5-10 minutes.
- The chili sin carne will keep in the fridge for about 5 days.
Notes
*If you like it a little spicier, you can remove only some of the chili seeds or use the whole chili including the seeds.
Nutrition
- Serving Size: ⅓ recipe
- Calories: 296 kcal
- Sugar: 9 g
- Fat: 6.6 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 5.2 g
- Carbohydrates: 31.3 g
- Fiber: 11.3 g
- Protein: 19 g
This post is also available in German (Deutsch).
Caroline says
Simply wonderful! I served it with cornbread and the whole family loved it.
Melanie@Veggiejam says
Oh yes, cornbread + chili = yum! Happy to hear that you and your family loved the recipe.