Vegan Chili Sin Carne

Votes: 4
Rating: 4
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This Texan dish is inspired by Mexican cuisine. The dish is nice to serve with wraps or rice. A garnish of parsley or coriander can also add more variety to the flavor. Adding a can of corn and/or beans can also make it much more rich and filling. This dish is also free from gluten, nuts and soya.



1 wholeonion finely chopped
1 clove(s)garlic finely diced
2 wholered bell peppers diced
2 tbspoil
2 tbsptomato puree
1 can(s)red kidney beans
1 dlvegetable bouillon
chili powder to taste
salt & pepper to taste
  • Cook Time: 15-30 min


  1. 1

    Heat up the oil in a casserole pan and fry the chopped onion until it is see-through.

  2. 2

    Add the finely diced garlic and diced bell peppers and let it cook for a few minutes.

  3. 3

    Then add the tomato paste and chili powder and let it cook for 2 minutes.

  4. 4

    Rinse the beans and add them to the casserole pan.

  5. 5

    Add the vegetable bullion and let it simmer until the vegetables are tender. This will take about fifteen minutes.

  6. 6

    Done! Add salt and pepper to taste and serve!

Course Main course
Cuisines American, Mexican
Special diets Gluten-free, No added sugar, Nut-free, Peanut-free, Soya-free
Difficulty Level 1 (easy)
Cooking time 15-30 minutes
Season Autumn, Spring, Summer, Winter
Number ingredients 5-10 ingredients
Taste Spicy
Preparation method Cooking
Type of dish Chili
Others Child Friendly, Supermarket Friendly
Campaign VeggieChallenge

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