Vegan Recipes

Vegan Chili Sin Carne


  • Vegetables and Base:
    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 2 carrots, diced
    • 1 bell pepper (any color), diced
    • 1 zucchini, diced
    • 1 cup corn kernels (fresh, frozen, or canned)
  • Beans and Protein:
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (15 oz) pinto beans, drained and rinsed
    • 1 cup textured vegetable protein (TVP) or cooked lentils
  • Tomatoes and Liquids:
    • 1 can (28 oz) crushed tomatoes
    • 1 can (15 oz) diced tomatoes
    • 2 cups vegetable broth
    • 2 tablespoons tomato paste
  • Spices and Seasonings:
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 tablespoon smoked paprika
    • 1 teaspoon ground coriander
    • 1 teaspoon dried oregano
    • 1/2 teaspoon cayenne pepper (adjust to taste)
    • Salt and black pepper to taste
  • Optional Toppings:
    • Fresh cilantro, chopped
    • Sliced avocado
    • Lime wedges
    • Vegan sour cream
    • Sliced green onions


  1. Prepare the Base:
    • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute, until fragrant.
  2. Add Vegetables:
    • Add the diced carrots, bell pepper, and zucchini to the pot. Sauté for about 5-7 minutes, until the vegetables start to soften.
  3. Incorporate Beans and Protein:
    • Stir in the black beans, kidney beans, pinto beans, and TVP (or cooked lentils). Mix well to combine.
  4. Add Tomatoes and Liquids:
    • Pour in the crushed tomatoes, diced tomatoes, vegetable broth, and tomato paste. Stir to combine all ingredients.
  5. Season the Chili:
    • Add the chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, cayenne pepper, salt, and black pepper. Mix well.
  6. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, stirring occasionally. If the chili becomes too thick, add a bit more vegetable broth or water.
  7. Adjust Seasoning:
    • Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
  8. Add Corn:
    • Stir in the corn kernels and let the chili cook for another 5-10 minutes, until the corn is heated through.
  9. Serve:
    • Serve the chili hot, topped with your favorite toppings like fresh cilantro, sliced avocado, lime wedges, vegan sour cream, and sliced green onions.


  • For a richer flavor, let the chili sit for a few hours or overnight in the refrigerator before reheating and serving.
  • This chili can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat.

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