Chili sin Carne

By in ,
Jump to Recipe
Chili sin Carne

Chili sin Carne is one of the classics in vegan cuisine. Hardly anyone has ever tried the delicious fiery bean stew from Mexico. Our vegan Chili sin Carne is simple and made with little effort and lasts super long because it contains no meat.

Due to the many plant proteins, vitamins and nutrients such as iron, potassium and magnesium, it is also a real nutrient bomb and super healthy. So if someone asks you again where you as a vegan get your proteins from, you can show them this Chili sin Carne.

The inspiration for this recipe comes from the Villa Vegana cookbook “Vegan aus aller Welt”*. A really great cookbook with lots of delicious recipes that usually don’t need any super exotic ingredients and can be prepared in no time at all. The list of ingredients may look a bit long at first glance, but they are mainly spices and everyday products. You should be able to find all the ingredients in a normal supermarket. If, contrary to expectations, you can’t find any soy granules, you can just use normal tofu instead. Just crumble it with your hands or a fork. If you don’t want any soy at all, you can also replace the soy granules with red lentils.

Soy Granulate as a Substitute for Minced Meat

However, soy granulate is the perfect substitute for minced meat in this recipe. It is well seasoned and the tomato paste, onion and garlic give it a hearty taste. Dark chocolate gives it a special aroma. This gives the Chili sin Carne a slightly bitter, full-bodied note, which goes very well with the fiery-fruity chili taste.

Chili sin Carne

You can also prepare the Chili sin Carne super for a bigger group. It is perfect for any party buffet or potluck. Simply set the desired portion size in the recipe below.

You can customize the spices according to your personal preference. If you like it spicier, just use more Chilies or Sambal Oelek. If you cook for children, simply reduce the amount of chili or leave it out completely. Depending on your taste, you can also add the beans and the corn together with the canned liquid to the chili, so the starch it contains gives it an even creamier consistency.

Of course you can just enjoy the chili pure, or you can combine it with bread, rice, quinoa, tortilla chips, fresh avocado or soy yoghurt. A large blob of vegan créme fraîche also tastes great on such a hearty chili. You can either buy them ready to eat (e.g. Creme Vega) or just make the créme fraîche yourself. Soak 125 g cashew nuts in hot water for about 30 minutes and mix them with 60 ml lemon juice, 1 clove of garlic, salt and pepper to a creamy mass. Put a blob on the chilli, top with fresh parsley and enjoy.

The chili tastes even better, by the way, if you let it pull through one day.

Chili sin Carne

Chili sin Carne

The classic, popular and hot bean stew from Mexico
No ratings yet
Drucken Pinterest Bewerten
Course: Main Dish
Cuisine: Mexican
Keyword: Beans, Celery, Chocolate, Corn, Onions, Soy, tomatoes
Schwierigkeitsgrad: Moderate
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 4 Persons
Calories: 868kcal


  • 250 g soy granules
  • 1 onion
  • 4 cloves of garlic
  • 2 carrots
  • 1 celery root
  • 2-3 red chillies
  • 2 red pepper bells
  • 2 cans chopped tomatoes á 425g
  • 2 tbsp tomato puree
  • 400 ml vegetable broth
  • 40 g dark chocolate
  • 1 can kidney beans á 250g
  • 1 can corn á 200g
  • 2 bay leaves
  • 2 tbsp thyme
  • 4 tsp capsicum powder
  • 2 tbsp soy sauce
  • Sambal Oelek
  • salt and pepper


  • Cut the onion, carrot, celery and pepper bell into small cubes. Finely chop the garlic and chillies.
  • Fry the onion and garlic in a frying pan in a little oil until translucent. Add the chilli, carrot, celery and pepper bell and sauté.
  • Meanwhile put the soy granules in a bowl and pour boiling water over them until they are soaked.
  • Add the soaked soy granules to the pan and fry until golden brown. Season with salt, pepper, capsicum powder, tomato paste, thyme and Sambal Oelek. Fry the spices briefly and then deglaze with soy sauce.
  • If your pan is big enough and has a lid, continue cooking in the pan. Otherwise pour the contents of the pan into a large pot with a lid.
  • Add the vegetable broth and the chopped tomatoes and bay leaves. Stir and simmer for 40 minutes on a low heat with the lid closed. Stir occasionally.
  • Shortly before the end of the cooking time, drain the corn and beans and add to the chilli. Coarsely chop the chocolate and fold in. Bring to the boil again for 2-3 minutes and season to taste with salt, pepper, capsicum powder and Sambal Oelek. Serve with bread, rice or nachos.


The chilli tastes even better when warmed up or if it could last a few hours. If you like, you can top the chili with a dash of soy yoghurt or vegan créme fraîche. It tastes really good on a hearty chili! For example you can buy Creme Vega ready or you make the Créme Fraîche yourself from cashew nuts. Soak 125 g unsalted cashew nuts in hot water for about 30 minutes and finally mix with 60 ml lemon juice, 1 clove of garlic, salt and pepper to a creamy mass. Put a blob on the chilli, top with fresh parsley and enjoy.


Serving: 1Person | Calories: 868kcal (43%) | Carbohydrates: 100g (33%) | Protein: 47g (94%) | Fat: 32g (49%) | Saturated Fat: 3g (19%) | Cholesterol: 1mg | Sodium: 17620mg (766%) | Potassium: 1671mg (48%) | Fiber: 27g (113%) | Sugar: 38g (42%) | Vitamin A: 8200IU (164%) | Vitamin C: 146.4mg (177%) | Calcium: 369mg (37%) | Iron: 13.1mg (73%)

If you liked this recipe for Mexican Chili sin Carne you may also like one of these other Mexican recipes:

If you liked this recipe, you can use this picture to create a pin for Pinterest. Just select the picture and click on the Pinterest button in the upper left corner. This way you can save the recipe for later use.

Mexican Chili sin Carne with Soy Mince

More delicious recipes from all over the world can be found in our recipe overview.

Leave a reply

Your email address will not be published.

Rezept Bewertung