Chili con carne vegan – 8 quick chili sin carne recipes

ChiliconCarneis one of the favorite dishes not only in Mexico or America, but worldwide. On the one hand, it is very easy to prepare and on the other hand, the result is a stew that tastes best the next day, i.e. when it has been “let through” overnight. There are also meatless versions of this - Chili sin Carne, which not only vegetarians can never get enough of. People often consciously avoid animal products in order to be good for their health, the animals and the environment in general. Even without meat, a dish can taste delicious. Add a baguette or some warm pasta to tone down the spiciness of the chili and the perfect, quick dish for the next party, lunch or dinner is ready. Try these 10 great vegan recipes!

Chili con Carne vegan – Low Carb Rezept

Ingredients for two servings:

  • 150 g carrots, diced
  • 1 garlic clove, minced
  • 1 small onion, diced
  • 150 gKidney beans, drained
  • 125g corn, drained
  • 100 g canned tomatoes
  • 100 ml vegetable broth
  • 1/2 green pepper, diced
  • 1/2 yellow pepper, diced
  • 1 stick of celery, cut into thin slices
  • 1/2 TL Thymian
  • 1/2 TL Oregano
  • cayenne pepper to taste
  • Salt and pepper from the mill

Heat some oil in a pot and sauté the onion and garlic until translucent. After 2-3 minutes, add carrots, peppers and celery and sweat for another 4 minutes. Then pour in the tomatoes and vegetable stock and mix in the spices. Let everything simmer over medium heat for about 25 minutes. Then add the corn and beans and simmer for another 5 minutes. Finally, season with salt and freshly ground pepper and serve warm.

WithMilitary

  • 100 g Sojagranulat
  • 1 onion, diced
  • 1 red pepper, chopped small
  • 1 carrot, diced
  • 1 stalk of leek
  • 3 cloves of garlic, minced
  • 300 ml vegetable broth
  • 1 can of kidney beans
  • 1 Dose But
  • 1 can of tomatoes, cut into pieces
  • 4 tbsp tomato paste
  • 2 chili peppers, chopped small
  • Majoran
  • Chili powder
  • Oregano
  • Thymian
  • Tabasco
  • Salt and pepper

*optional: Salat, Tacos,Avocado as a side dish

Soak soy granules in hot water according to the manufacturer's instructions. During this time, put the onion, garlic and chili in a large pot and fry with a little oil. When they are translucent, add the carrot, pepper and leek. Then add the soy granules. After simmering for about 5 minutes, add the tomatoes and tomato paste, corn, beans and all the spices. Everyone can decide for themselves the amount of spices, depending on how spicy they like. Pour in the vegetable broth and stir in, then bring everything to the boil and simmer for about 35 minutes. The chili is best served after a few hours, when it has set, or the next day. Simply reheat and eat. Tortillas, nachos, rice, quinoa or pasta are delicious as a side dish.

Chili sin CarnewithLentils and rice

Ingredients for 3-4 servings:

  • 1 cup red lentils
  • 1 Suitcases Travel
  • 1 can of tomatoes, cut into pieces
  • 1 can of kidney beans
  • 1 Dose But
  • 1 onion, diced
  • 1 clove of garlic
  • 1 chili pod, deseeded and chopped small
  • 1 root Paprika
  • vegetable broth
  • oil and spices

First put the onion, garlic and chili pepper in a large pot with a little oil and sauté. Then pour in a cup of vegetable broth and add lentils and chopped tomatoes. Stir everything in very well, season and simmer over medium heat. Depending on how spicy you like it, you may not be able to remove the seeds from the chili pepper. The lentils need at least 20 minutes to soften. During this time, cook the rice according to the manufacturer's instructions. After about 15 minutes before the lentils are ready, add the corn, peppers and beans to the pot and let them simmer. From this point on, stir constantly and check whether the lentils are soft. If necessary, add some more vegetable broth. As soon as the lentils and rice are cooked, distribute them on plates and serve.

withTofu

Ingredients for 4 servings:

  • 450 g natural tofu
  • 250 g More
  • 250 g Kidneybohnen
  • 300 ml pureed or chopped tomatoes
  • 300 ml vegetable broth
  • 2 tbsp tomato paste
  • 4 tsp cumin
  • 2 tsp agave syrup
  • 2 cloves of garlic
  • 1 onion
  • 1 rote Chili
  • 1 root Paprika
  • 3 EL Kill
  • 3 tsp garlic powder
  • 1 teaspoon chili powder
  • 1 lime
  • 1 handful of fresh coriander, chopped
  • Salt and pepper

Shred the tofu in a bowl. Add 1 1/2 teaspoons salt, chili powder and garlic powder and mix very well. Heat some oil in a deep non-stick pan and fry the onion, pepper and chili for about 5 minutes. Then add tofu and fry well over medium heat for another 5 minutes. Stir and add tomatoes, tomato paste, cumin and agave syrup and deglaze with vegetable stock. Simmer for 20 minutes over medium heat with the lid closed. Add kidney beans and corn and simmer for another 5 minutes. Season with salt and pepper. Serve with tortilla chips or pasta on the side and garnish with lime wedges and fresh cilantro.

withBulgur

  • 125 g Bulgur
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 red pepper, diced
  • 2 carrots, diced
  • 1-2 chili peppers, cut into thin strips
  • 2 cans of tomatoes
  • 1 can of kidney beans
  • 1 Dose But
  • 250 ml vegetable broth
  • 1 teaspoon paprika powder
  • 1 tsp cumin
  • Salt and pepper
  • fresh parsley

Sauté the onion, garlic, peppers and carrots in a large pot with a little oil for 5 minutes. Add chili peppers and fry for another minute. Season with paprika powder and cumin and add bulgur. Stir well and deglaze with vegetable stock and tomatoes. Drain and add the beans and corn. Bring to a boil, then reduce the heat, put the lid on the pot and simmer for about 1 hour. Stir occasionally, season with salt and pepper and finally add the chopped parsley.

withQuinoa and dark chocolate

Ingredients for 6 people:

  • 100 g carrotsQuinoa, rinsed thoroughly and drained
  • 1 sweet potato, diced
  • 1 large carrot, diced
  • 1 Dose But
  • 1 can of kidney beans
  • 2 cans of tomatoes, cut into pieces
  • 2 tbsp tomato paste
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 cloves of garlic
  • 80 g dark chocolate, finely chopped
  • 1/2 teaspoon hot, smoked paprika powder
  • 2 tsp cumin
  • 1 tsp salt
  • 300 ml water
  • 3 tablespoons coconut milk
  • optional: depending on the desired spiciness, 1-2 dried chilies, chopped; Crème fraîche, lime wedges and fresh coriander for serving

Heat coconut oil in a large pot. Add onion, garlic and spices and sauté for 2-3 minutes. Add the quinoa, sweet potato, carrot and pepper, mix everything well and sauté for another 2 minutes. Add 300 ml of water and then tomatoes, tomato paste, beans and corn. Mix everything well, bring to the boil and cook over medium heat for 30 minutes. Stir occasionally and after the cooking time, turn off the stove, but do not remove the pot from the heat. Then add the chocolate, season with salt and pepper and stir in. Let it steep for another 5 minutes. Serve with a spoonful of crème fraîche, some coriander and lime wedges.

QuickWrapswith vegan Chili con Carne

Ingredients for 2 servings:

  • 4 pieces of wraps
  • 50 g rocket, cleaned and washed
  • 180 g Sojagehacktes
  • 80 ml red wine
  • 1 can of tomatoes, pureed
  • 1 Dose But
  • 1 can of kidney beans
  • 5 g Wrapgewürz
  • 2 EL Kill
  • Salt, pepper and sugar

Heat the oil in a pan and fry the chopped soy in it for about 3 minutes. Add half of the spice and sauté for 1 minute. Deglaze with red wine and then add the tomatoes. Add the corn and kidney beans and season with salt, pepper, sugar and wrap seasoning. Bring everything to the boil and simmer for about 10 minutes. During this time, heat the wraps in the preheated oven for about 4 minutes, spread the rocket on top and also some of the chili sauce.