Hearty vegan chili recipe with beans. This healthy chili sin carne is perfect for lunch, meal prep or dinner. The recipe is low-fat and gluten-free. You can serve this delicious comfort meal with rice, potatoes, pasta or flatbread.
Vegan Chili – my favorite comfort food!
How amazing is chili? I love comfort food like chili and curry very much since it’s hearty, healthy, and delicious. This vegan chili recipe is easy to make and can be served with rice, potatoes, pasta or flatbread. My chili sin carne (chili without meat) is packed with healthy veggies and is full of flavor.
I often prepare a huge pot of chili as my boyfriend can’t get enough of it, so we often end up eating chili twice a week.
Eating Chili is healthy
Did you know that eating hot red chili peppers may help us live longer? “A study of more than 16,000 people in the United States revealed that individuals who consumed red chili peppers had a lower risk of death from all causes over an average of 18 years than those who did not eat the spicy food.” How amazing is that?
This vegan chili recipe contains hot red chili peppers which makes it a healthy and delicious comfort meal.
This vegan chili con carne recipe is:
- Low in fat
- An amazing comfort food
- Great for meal prep
How To Make Chili Sin Carne?
The recipe is very easy to make with simple ingredients. Watch the video below to see the easy instruction steps.
You can make this chili with kidney beans, white beans, pinto beans or black beans. I often use two cups of kidney beans and 2 cups of white beans but you can use one cup of each, it’s totally up to you. You can sprinkle some fresh cilantro or parsley on top which will add even more flavor to this vegan chili con carne.
Perfect for meal prep
This vegan chili recipe is also great for meal prep. Here is a meal prep idea which you might like. I bought the glass containers on Amazon.
Easy to make recipe
This vegan chili recipe doesn’t require any fancy ingredients. It took me about 40 minutes from start to finish. I would recommend however to let the chili simmer for more than 30 minutes, as is will be even more flavorful the longer it cooks.
Please leave a comment and rating below if you try out this recipe. Also, don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see it. 🙂
Vegan chili recipe
- 1 medium onion chopped
- 4 cloves of garlic finely minced
- 1 green pepper chopped
- 1 small/medium carrot grated
- 5-6 medium (560 g) diced fresh tomatoes or use canned ones (20 oz)
- 5-6 tbsp tomato paste
- 2 cups water or vegetable broth
- 4 cups canned beans e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each
- 2 tsp coconut sugar or sub brown sugar or any other sweetener like maple syrup
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt or less if you use vegetable broth
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp hot chili powder
- 1-2 hot red chili peppers (I used 1, my boyfriend prefers 2)
- 2 tsp oil of choice for frying
- Watch the video (scroll down a bit) to see all instruction steps.
- In a large pan or pot over medium heat, add in the oil. Sauté the onion and pepper for about 5 minutes, add the garlic and sauté for an additional 1-2 minutes, stirring occasionally.
- Mix in the tomatoes and sauté for another 3 to 5 minutes.
- Now add all remaining ingredients, increase the heat and simmer for about 30 minutes or longer, stirring occasionally. Add more water or vegetable broth if the chili gets too thick.
- Serve with rice, pasta, potatoes or flatbread. Garnish with fresh cilantro or parsley.
- Recipe serves 4. Nutrition facts are for one serving.
- If you love chili, definitely also check out my Vegan Chili Cheese Fries recipe.
Nutrition information is an estimate and has been calculated automatically
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