Chili Sin Carne

One pot, tons of flavor! Who says chili needs meat to be tasty? This plant-based Chili Sin Carne, made with textured soy protein and beans, is just as delicious as the classic. I love filling a big bowl of this comforting meal with rice to make it even more nourishing and satisfying.

This vegan Chili Sin Carne proves that meat products are not essential to enjoy a delicious and healthy meal. The textured soy protein has a consistency that is almost identical to the ground meat. This plant-based substitute has a neutral flavor, allowing you to season it with spices and pair it with other ingredients to create a flavorful dish. I usually buy soy protein bites at the grocery store, which I only need to cover with water for about 15 minutes before adding them to the recipe. If you can’t find soy protein, you can double the amount of beans, and the result will be just as good.

Chili originated in the southwestern United States, particularly Texas, in the 19th century, but it has roots in Mexican cuisine, where the Spanish word “chili” refers to chili peppers. It is believed that cowboys and settlers created this hearty dish, which had to be easy to prepare on the trail or over campfires. As for the inclusion of beans, some Texans believe that the true recipe should not contain them, while in other variations from the Midwest, beans are a key ingredient.

This Chili Sin Carne is a great meal-prep option, but before storing it, it’s important to let it cool to room temperature to preserve its freshness. Then, I transfer the cooled chili into an airtight container and store it in the fridge for up to 4-5 days. When ready to eat, I reheat the plant-based chili in a saucepan over low heat.

Ingredients for vegan chili

• Soy bites: this plant-based ingredient has a texture similar to ground meat, and when rehydrated, it absorbs the flavors of the dish. Textured soy protein is an excellent source of protein, making this Chili Sin Carne a great option for those following a vegetarian or vegan diet. Additionally, these soy bites are more affordable than meat and are convenient for meal prepping.

• Beans: I use canned beans, but dry ones work great too, just be sure to cook them before adding them to the chili. Beans are an excellent plant-based source of protein, and their texture contributes to the hearty and soft consistency of the Chili Sin Carne. Additionally, beans are rich in fiber, which promotes digestive health and helps keep you feeling full. Finally, beans are packed with essential vitamins and minerals, such as iron and magnesium.

• Sweet corn: this ingredient adds a touch of natural sweetness, balancing the heat from the chili peppers and spices like paprika. Sweet corn provides carbohydrates and fiber and is also a good source of vitamins, minerals, and antioxidants that are beneficial for eye health. Finally, its bright yellow color makes the dish even more visually appealing.

Find the complete recipe with measurements below.

How to prepare hearty chili sin carne

Cover the textured soy protein with water and let it soak for about 15 minutes, following the instructions on the package. Heat a pan with olive oil, and once hot, add the drained soy protein, seasoning with salt and pepper. Let it brown for a few minutes before transferring it to a bowl and setting it aside. 

In the same pan, add the chilli flakes along with the grated garlic cloves, chopped onion, and carrot. Then, incorporate the chopped red bell pepper and season with salt, pepper, and paprika. Deglaze with some water and let it cook over medium heat for about 10 minutes.

Add the cooked soy protein to the pan, along with the tomato sauce and beans. Let it cook over low heat for about 20 minutes. Finish by adding the sweet corn and stir to combine everything.

My tips for cozy vegan chili

• Feel free to use different types of beans, such as black beans, kidney beans, and pinto beans.

• For an extra depth of flavor, add soy sauce, tomato paste or a splash of vegetable broth.

• Serve your Chili Sin Carne topped with some fresh cilantro, some sour cream or guacamole.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Chili Sin Carne

Course: MainCuisine: plant-based, vegetarian

Servings

4

servings

Prep time

20

minutes

Cooking time

28

minutes

Ingredients

• Beans 200gr

• Textured soy protein 400gr

• Sweet corn 1 can

• Tomato sauce 350-400gr

• Red bell pepper 1

• Chilli flakes 1/4tsp

• Carrot 1

• Onion 1

• Paprika

• Garlic 2 cloves

• Olive oil

• Salt

• Black pepper

Directions

• Cover the textured soy protein with water and let it soak for about 15 minutes, following the instructions on the package.
• Heat a pan with olive oil, and once hot, add the drained soy protein, seasoning with salt and pepper. Let it brown for a few minutes before transferring it to a bowl and setting it aside. 
• In the same pan, add the chilli flakes along with the grated garlic cloves, chopped onion, and carrot. Then, incorporate the chopped red bell pepper and season with salt, pepper, and paprika. Deglaze with some water and let it cook over medium heat for about 10 minutes.
• Add the cooked soy protein to the pan, along with the tomato sauce and beans. Let it cook over low heat for about 20 minutes. Finish by adding the sweet corn and stir to combine everything.

Notes

• Feel free to use different types of beans, such as black beans, kidney beans, and pinto beans.
• For an extra depth of flavor, add soy sauce, tomato paste or a splash of vegetable broth.
• Serve your Chili Sin Carne topped with some fresh cilantro, some sour cream or guacamole.