A classic of Mexican and Texan-inspired cuisine in a vegan version! Try this recipe for chili sin carne with vegan meat and enjoy the taste of one of the most popular dishes in the world!
Ingredients
- Sweet potato – 0.5
- Vegetable broth – 150 ml
- Onion – 1
- Sugar – 1 teaspoon
- Black pepper – a pinch
- Red chili pepper – 0.5
- Red bell pepper – 1
- White beans (canned) – 200 g
- Red beans (canned) – 200 g
- Cumin – 0.5 teaspoon
- Corn (canned) – 170 g
- Olive oil – 2 tablespoons
- Dried oregano – 0.5 tablespoon
- Parsley – 20 g
- Salt – a pinch
- Lime juice – 10 ml
- Diced tomatoes (canned) – 400 g
- Garlic cloves – 2
- Vegan ground meat – 550 g
- Cayenne pepper – 0.5 teaspoon
Preparation
Step 1: Saute the Vegan Meat Heat olive oil in a pan and sauté the diced onion until translucent. Add finely chopped garlic and chili pepper. Season with cayenne pepper, cumin, and oregano. Stir and cook briefly until the spices release their aroma.
Add the vegan ground meat and cook until browned on all sides.
Step 2: Add the Bell Pepper Add diced bell pepper and sauté briefly with the meat, stirring occasionally.
Step 3: Add Tomatoes and Sweet Potato Add the canned tomatoes with a bit of water (rinse the can) and diced sweet potato.
Season with salt, pepper, and sugar. Mix well. Cook for about 20 minutes, until the sweet potato is tender, the liquid reduces slightly, and the sauce thickens.
Step 4: Add Remaining Chili Ingredients Add the drained and rinsed beans (both red and white) and corn. Mix well.
Gradually add the vegetable broth, simmering the chili and allowing the liquid to evaporate slightly to achieve a thick sauce consistency.
Step 5: Serve the Chili Transfer the chili sin carne to plates. Sprinkle with coarsely chopped parsley or cilantro. Drizzle with lime juice just before serving. Enjoy!
