Vegan Chili Sin Carne Recipe
Let's get cooking! In this section, we'll dive into the step-by-step instructions for making this delicious vegan chili sin carne. With a combination of hearty veggies, flavorful spices, and plant-based protein, this dish is sure to become a favorite in your household. So grab your ingredients and let's start cooking!
Ingredients
- 4 tbsp Oil
- 2 Onions (diced)
- 3 Carrots (diced)
- 2 Celery Sticks (diced)
- 4 Cloves Garlic (minced)
- 1 Yellow Paprika (diced)
- 1½ cup Tomato Paste
- 1 tsp Cumin Powder
- 1 tsp Paprika Powder
- 1 tbsp Dried Oregano
- 1 tsp Black Pepper
- 1 tsp Red Chili Powder/Flakes
- 1 tsp Sea Salt
- 1 Bay Leaf
- 1½ cup Vegetable Stock
- ½ cup Corn Kernels
- 1 can V-Love Plant Based 5 Beans Mix
- 1 pack V-Love Plant Based Gehacktes
Instructions
Sautéing the vegetables
- Heat up oil in a heavy bottom pan on medium-high heat.
- Add diced onions, carrots, and celery to the pan and stir occasionally for 3-4 minutes until they begin to soften and become translucent.
- Add minced garlic and diced yellow paprika to the pan and continue to stir occasionally for another 3-4 minutes until they are fragrant and slightly browned.
Adding the seasonings and tomato paste
- Mix in the tomato paste, cumin powder, paprika powder, dried oregano, black pepper, red chili powder/flakes, sea salt, and bay leaf to the pan.
- Add the vegetable stock to the pan and stir until all the ingredients are well combined.Cook the mixture for 5 minutes on high heat, stirring occasionally.
Adding the beans and plant-based meat
- Add corn kernels, V-Love Plant Based 5 Beans Mix, and V-Love Plant Based Gehacktes to the pan.
- Use a spatula to break down the gehacktes and mix it well in the pan.Cook the mixture for another 5 minutes on medium heat.
Finishing touches
- Discard the bay leaf.
- Serve the chili with your favorite toppings and sides such as pickled onions, fresh herbs, red chili slices, avocado, and sour cream.
- Combine it with a side of nachos, tortillas, tacos, or rice to make it a complete meal.
Notes
Tips and Tricks
- For a richer flavor, you can use homemade vegetable stock instead of store-bought.
- If you prefer a spicier chili, adjust the amount of red chili powder/flakes accordingly.
- To thicken the chili, you can add a tablespoon of cornstarch mixed with water to the pan during the last few minutes of cooking.
- To enhance the smoky flavor, you can add a teaspoon of smoked paprika powder to the pan along with the regular paprika powder.
- Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just reheat and serve whenever you're ready to eat it.
Tried this recipe?Let us know how it was!