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).
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.
- Salty feta crumbs
- 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!
- CHILI SIN CARNE is:
- Hearty and spicy
- 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
- 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.
- Add tomatoes, kidney beans and white giant beans. Deglaze with broth. Add tomato paste and spices and simmer over low heat for 15 minutes.
- Season the chilli with salt, pepper and chilli. Serve with a dash of natural yoghurt.
This post is also available in: German