{"id":2483,"date":"2024-10-10T19:04:57","date_gmt":"2024-10-10T17:04:57","guid":{"rendered":"https:\/\/www.veggiejam.com\/english\/?p=2483"},"modified":"2024-10-21T11:25:00","modified_gmt":"2024-10-21T09:25:00","slug":"vegan-chili-sin-carne","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/vegan-chili-sin-carne\/","title":{"rendered":"Vegan Chili Sin Carne"},"content":{"rendered":"\n
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.<\/em><\/p>\n\n\n\n Chili con carne is an absolute classic and soul food dish. Fortunately, you can also conjure up a hearty, smoky chili \u201csin carne\u201d<\/strong> - so without any meat - that warms your heart (and belly, of course) in the cozy fall and winter season.<\/p>\n\n\n\n And this vegan chili sin carne is in no way inferior to the original. It is wonderfully hearty, tastes absolutely delicious<\/strong> and is also high in protein<\/strong> (almost 20 g protein<\/strong> per serving)! The consistency also delivers exactly what you crave from a bowl of chili. <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n I don't want to go out on a limb, but I would say this is the best vegan chili recipe<\/strong> I've ever eaten! And it's on the table within 45 minutes<\/strong>.<\/p>\n\n\n\n You need these ingredients for the vegan chili sin carne - it requires no oil and is gluten-free.<\/p>\n\n\n\n Fun fact!<\/em><\/strong> Capsaicin<\/strong> 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,<\/strong> but in the so-called placenta tissue<\/strong>, the whitish part of the chili to which the seeds are attached.<\/p>\n\n\n\n The list of ingredients may seem a little long, but don't worry, preparation is child's play. Let's go!<\/p>\n\n\n\n Step 1:<\/strong> Transfer the walnuts to a food processor, and pulse until coarsely ground. <\/p>\n\n\n\n Toast the walnuts in a pan over a medium heat for 2-3 minutes before grinding for even more flavor.<\/em><\/p>\n<\/div>\n\n\n\n Step 2:<\/strong> Add the onion, chili pepper, and garlic to the food processor and blend until finely chopped.<\/p>\n\n\n\n Step 3: <\/strong>Saut\u00e9 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.<\/p>\n\n\n\n Step 4: <\/strong>As soon as the liquid starts to boil, stir in the lentils, soy granules and ground walnuts and cook for 15 minutes.<\/p>\n\n\n\n Step 5:<\/strong> Finally, stir in the beans. Your chili is now ready to serve!<\/p>\n\n\n\n Like most chili recipes, this vegan chili tastes even better the next day.<\/em><\/p>\n<\/div>\n\n\n\n My favorite way to eat chili is topped with fresh avocado or guacamole<\/strong>, vegan yogurt<\/strong> or vegan sour cream<\/strong> and fresh coriander<\/strong>. I personally don't need rice, but - you do you! <\/em>Cornbread<\/strong> is also a great addition (I'm already working on a recipe for you).<\/p>\n\n\n\n I would simply double the amount of lentils here. You can also try my vegan sweet potato chili<\/a> instead.<\/p> <\/div> 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<\/em> under ingredients). The chili will have hardly any heat if you remove the seeds and inner tissue completely.<\/p> <\/div> 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.<\/p> <\/div> <\/div>\n\n\n\n Here are a couple of more vegan recipe that are high in protein:<\/p>\n\n\n I hope you\u2019ll 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<\/a> (#veggiejam<\/strong>) with your recreation.<\/p>\n\n\n<\/figure>\n\n\n\n
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Ingredients Notes<\/h2>\n\n\n\n
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How To Make It<\/h2>\n\n\n\n
Tip! <\/em><\/strong><\/h3>\n\n\n\n
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Tip!<\/em><\/strong> <\/h3>\n\n\n\n
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FAQ<\/h2>\n\n\n\n
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More High Protein Vegan Recipes<\/h2>\n\n\n\n