by Aimee · Modified: · This post may contain affiliate links · 62 Comments
An easy, delicious and protein-packed vegan chilli, great for batch-cooking and post-workout meals! And as a bonus, it's all made in one-pot, which means less washing up too.
Today I'm going back to basics and re-making an old favourite: Chilli Con Carne.A meat-free version, of course.
This recipe is also packed with plant-based protein (a whopping 25g protein per serving!) which will shut up any annoying people who ask "whErE dO yOu GeT yOuR pRoTeiN thOUgh??"
Featured in: 30 High Protein Vegan Recipes
Jump to:
- Ingredients
- Recipe Tips
- Video
- 📖 Recipe
- 💬 Reviews
Ingredients
For this chilli, you will need:
- Lentils - I use red split lentils, which require no soaking and cook quickly
- Kidney beans - or you can substitute black beans
- Soy mince - I use frozen soy mince which is really handy. If using dried mince, you may need to add some water with it, to rehydrate the mince.
- Chopped tomatoes
- Olive oil
- Onion
- Peppers
- Celery
- Garlic
- Seasonings - Chili powder, cumin, salt and pepper to taste
- Balsamic vinegar
- Miso paste - or marmite, for depth of flavour.
- Fresh coriander
Recipe Tips
A few tips to get the best results from this recipe.
Cooking Shortcuts
If you want to make it extra easy, you can buy ready-prepared soffrito mixes at the supermarket, either in the fresh veg or frozen section.
This is a mixture of pre-chopped onion, celery and carrots which is the beginning of this recipe, and many others.
A very handy mixture to keep in the freezer for soups, veggie bolognese etc.
Bulk Cooking & Meal Prep
It's perfectfor making a big portions in advance which you can freeze for up to 3 months or keep in the fridge for up to 5 days.
Plus, this pot is so ridiculously easy to clean, it makes the whole cooking processa breeze, including washing-up.
Video
📖 Recipe
Easy Vegan Chilli Sin Carne
Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
An easy, delicious and meat-free chilli sin carne recipe that is perfect for making ahead and freezing. It's also packed full of plant-based protein, making it a great post-workout dinner.
Ingredients
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 1 large red onion, thinly sliced
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 red peppers, roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 x 400 g / 14 oz tins of chopped tomatoes
- 1 x 400g / 14 oz tin red kidney beans, drained and rinsed
- 100 g / 3.5 oz split red lentils*
- 400 g / 14 oz frozen soy mince
- 250 ml / 1 cup vegetable stock
Optional add-ins
- 1 tsp miso paste
- 2 tbsp balsamic vinegar
- A large handful of fresh coriander, roughly chopped
To serve
- Basmati rice
- Extra chopped coriander
- A squeeze of lime juice
Instructions
- Heat the olive oil in a large saucepan.
- Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
- Add the cumin, chilli powder, salt and pepper and stir.
- Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
- Simmer for 25 minutes.
- Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
- Freezes well. Keeps for up to 4 days refrigerated.
Notes
Note: The only thing that stops this recipe from being gluten-free, is that most soy-mince brands I've seen tend to have barley in the ingredients. Other than that, it's gluten-free friendly!
*Make sure to use red split lentils, which require no soaking and cook quickly. Other lentils will require different cooking times and soaking requirements.
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Nutrition Information
Yield 6Serving Size ⅙ portions
Amount Per ServingCalories 412Total Fat 17gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 59mgSodium 491mgCarbohydrates 37gFiber 8gSugar 9gProtein 27g
More Weeknight Dinners
- Vegan Vegetable Lasagna
- Vegan Spaghetti "Meatballs"
- Cider Bean Stew with Dumplings
Reader Interactions
Comments
Chris Bryan says
I’m rather late in making this review as this has been one of my go-to recipes for many years. My family love it, even the grandchildren come back for more. I m always fascinated by the quantity and variety of vegetables that go into this dish. It’s such a healthy dish you wouldn’t expect it to be so quick and easy to make and still taste so amazing. I serve it with brown rice or mixed grains. For all those vegans or non-vegans out there I suggest you try it. You won’t regret it.
Reply
Aimee says
That's a really nice review, thanks Chris! Pleased you've been enjoying it :)
Reply
Lisa says
Hello, what is soy mince? I live the U.S., never heard of it. Thanks!
Reply
Barbara says
I found this recipe very bland. I added some chilli flakes to give it some heat.
Reply
Alex says
What is the serving size in grams?
Reply
Pamela Streets says
I really enjoyed making this - my first Vegan recipe. I'm a new Vegan - having changed my life just a few days ago. It was easy to shop for & to create but the best thing was it tastes AMAZING!!! Thankyou. I did batch baking too - so loads of these to go at in the freezer!!!
Reply
Aimee says
Very happy you enjoyed it! It keeps really well in the freezer :)
Reply
Amy says
U what is the serving size in grams please
Reply
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