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
Scale
- 1 large onion
- 1 small red chili pepper, deseeded*
- 3 garlic cloves
- 1/4 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 1/2 cups vegetable stock
- 1/3 cup red lentils (65 g)
- 1/2 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 tsp 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: 1/3 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