Live life with a little spice! This is the simplest, most rewarding vegan chilli sin carne you’ll ever make! It’s an all-time classic, full of flavour and super simple to make. Made with vegan soy mince, this dish is also packed with plant-based protein.
When it’s cold outside, there is nothing better than a warming bowl of chilli. Whether you have to feed an entire crew or plan a cozy dinner for two, this recipe will be the perfect warming dish. We always make a big batch as the leftovers taste even better the next day.
What’s different to the traditional chilli?
When making chilli (meat-based and meat-free) it’s all about the seasoning! While traditional chilli relies on heavy, beefy flavours, this vegan chilli sin carne gets its flavour from basic vegan pantry ingredients, vegetables and spices! We absolutely love the smoky, hearty notes and gorgeous depth of flavour and hope you’ll fall in love with this recipe too!
Can I make this chilli sin carne without soya mince?
Yes, you can simply substitute the soya mince with a can of white beans or one large sweet potato. The beans will add some extra plant-based protein, while the sweet potato will add a touch of sweetness to your chilli.
Total cooking time: 30 minutes | Serves: 3-4 | Easy
- 300ml vegetable stock
- 125g plain soya mince (you can also use fresh soya mince instead)
- 1 onion, chopped
- 1 spring onion, chopped
- 1 celery chalk, sliced
- 6-7 tbsp coconut yogurt
- 3 garlic cloves, minced
- 1 tin kidney beans, drained and rinsed
- 1 tin sweet corn
- 3-4 carrots, chopped
- 1 can chopped tomatoes
- 1 tbsp olive oil
- 1 tbsp chilli flakes
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 3 tbsp tomato paste
- Salt and pepper to taste
- Start by preparing the soya mince according to package instructions. Set aside.
- Heat olive oil in a saucepan over medium heat and add garlic and onions. Sauté for about 3-4 minutes.
- Add in your carrots and celery and cook for another 2-3 minutes. Season with tomato paste, chilli flakes, cumin, smoked paprika, salt and pepper. Add vegetable stock, cover and reduce heat.
- Cook for about 15 minutes until the veggies are soft and most of the water has been absorbed. Add in chopped tomatoes, kidney beans, sweet corn and soya mince, give everything a good stir and cook for 5 more minutes.
- Season with some more salt and pepper if needed. Serve with rice or wheat tortillas and top with spring onion and 1-2 tbsp coconut yogurt.
Did you make this vegan chilli sin carne?
We absolutely love seeing your takes on our recipes! If you make our vegan chilli sin carne, tag us on Instagram as @weareveano. Also let us know how this recipe turns out for you in the comments!
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Co-Founder of Veano