Chilli sin carne - simply vegetarian

Vegetarian Chilli – the best you can have!

With a great vegetarian chili nothing is left to be desired. After all, a Chili sin Carne can’t just be a copy of its fleshy cousins, it needs its very own rustic touch. A lot of various beans and peppers make this chili a real comfort food. Moreover, it is quickly stirred together and tastes great even the next day when warmed up (if not even better, because the spices and herbs could penetrate better).

That means: Kidneys, white beans, chopped tomatoes, onion, garlic, a little vegetable broth, tomato paste and the typical spices cumin and chili simmer in 20 minutes (!) to spicy perfection.

And it gets even better. All you need for this recipe is a pot and all you have to cut is a clove of garlic and an onion.

If only cooking meals would always be so easy

We are not talking about the rich eat-after-you-lose-your-life chili, but about a light, saucier variety. I mean, I love the typical chili, but we don’t want to be knocked out by the food after a long day. That’s why we treat ourselves to kidney beans and white beans that bubble with a can of chopped tomatoes, vegetable broth and lots of garlic, onion, cumin and chilli in 15 minutes to a deliciously spicy broth.

And because toppings make everything better, there’s a dash of natural yoghurt, a little chopped parsley and deliciously creamy avocado strips.

Then we shove the first spoon into our mouth and think: OMG!

Creamy, spicy, garlicky, cuminous, hearty, a little hot and just incredibly good.

Of course you can pimp the vegetarian chili according to your taste.

For example:

  • Salty feta crumbs
  • Corn
  • A big handful of fresh coriander
  • Fresh chillies
  • A piece of dark chocolate that melts in the chilli and gives extra flavour
  • Tortilla chips. OMG!
  • Potato cubes or rice

As you can see, the possibilities are virtually endless. I hope you will love this recipe!

  • Simple
  • Hearty and spicy
  • Vegetarian
  • Packed with typical chili ingredients
  • Finished in 20 minutes

Portions: 4 servings

Calories per serving: 435 kcal


  • 1 small onion
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 can chopped tomatoes 400 g
  • 1 tin kidney beans
  • 1 tin white giant beans 400 g
  • 400 ml vegetable broth
  • 2 tbsp tomato paste
  • 2 tsp paprika powder
  • 1 tsp cumin powder
  • natural yoghurt
  • salt, pepper and chili


  1. Finely chop the onion and garlic clove. Heat the olive oil in a large pan. Cook onions and garlic over medium heat for 1 to 2 minutes.
  2. Add tomatoes, kidney beans and white giant beans. Deglaze with broth. Add tomato paste and spices and simmer over low heat for 15 minutes.
  3. Season the chilli with salt, pepper and chilli. Serve with a dash of natural yoghurt.
Recipe notes
If you think corn belongs in a real chili, just add a can of corn.


This post is also available in: deGerman

Hello! My name is Marius Huber. For years I have been a passionate vegetarian and a convinced environmentalist. That wasn't always the case. To be honest, I was the one of my friends who ate the most meat. Fortunately, I was gently encouraged to rethink. I visited a pig farm and saw the suffering of the animals slaughtered there. Since then I feel with the living beings and try to do my best so that the animals don't have to suffer.