Vegan Chili Sin Carne

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 free from gluten, nuts and soya.

  • Cooking Time: 15 minutes
  • Total Time: 15 minutes


Servings: 4 persons
  • 1 whole
    onion finely chopped
  • 1 clove(s)
    garlic finely diced
  • 2 whole
    red bell peppers diced
  • 2 tbsp
  • 2 tbsp
    tomato puree
  • 1 can(s)
    red kidney beans
  • 1 cube
    vegetable bouillon
  • chili powder to taste
  • salt & pepper to taste


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

  2. Add the finely diced garlic and diced bell peppers and let it cook for a few minutes.
  3. Then add the tomato paste and chili powder and let it cook for 2 minutes.
  4. Rinse the beans and add them to the casserole pan.
  5. Add the vegetable bullion and let it simmer until the vegetables are tender. This will take about fifteen minutes.
  6. Done! Add salt and pepper to taste and serve!
Courses: Main Course
Cuisines: American, Mexican
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
Campaigns: VeggieChallenge

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