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This Vegan Chili Sin Carne is nutritious, flavorful, and super satisfying. It’s easy to make and serve great as a meal-prep dish!
I’ve been making different kinds of chili dishes a few times and really enjoy them, like Red Pepper Tofu Chili.
Most of them are made of vegetables and beans, which is great but I just feel like it can be upgraded to the next level by adding some vegan minced meat, so here is the Vegan Chili Sin Carne!
It’s still packed with different vegetables and some beans, but the texture becomes more like the traditional Chili Sin Carne with the minced meat. I use OmniPork for this recipe because that’s what I got at hand. You can use any vegan minced meat or soya mince.
This recipe is adapted from Wallflower Kitchen’s recipe. I adjust by adding some vegetables and seasoning that I have in my kitchen.
It’s really flavorful with different vegetables and some spices and herbs. And I have to say that the fresh coriander is necessary for this recipe, in my opinion. However, if you really don’t like the flavor of coriander, you can use parsley for the fresh herbal flavor.
This vegan chili sin Carne is really simple to make. All you need to do is stirring and cooking. It’s a great meal-prep dish that you can make ahead and don’t need to worry about what to eat for the following days.
If you’re interested in more vegan recipes, here are:
全植墨西哥新豬肉辣豆醬 Vegan Chili Sin Carne
- 1 Tbsp olive oil 橄欖油
- ½ large red onion 紫洋蔥, chopped 切丁
- 2 garlic cloves 蒜頭, minced 切末
- 1 celery stick 西洋芹, chopped 切丁
- 1 medium carrot 胡蘿蔔, chopped 切丁
- 1 red bell pepper 紅甜椒, sliced 切細條
- ½ zucchini 櫛瓜, chopped into half-moons
- ½ tsp ground cumin 孜然粉
- 1 tsp ground coriander 芫荽粉, or chopped fresh coriander
- ½ chili 辣椒, chopped 切碎
- salt 鹽, to taste 適量
- ground black pepper 黑胡椒粉, to taste 適量
- 50 g (¼ cup) red lentils 紅扁豆
- 1 tin (400 g) chopped tomatoes 切塊番茄罐頭
- 120 ml (½ cup) vegetable stock 蔬菜高湯, or water 或水
- ½ tin cooked black beans 煮熟黑豆, net weight ~120 g, drained & rinsed
- 200 g (7 oz) vegan minced meat 素肉末, I use OmniPork 我用 OmniPork 新豬肉
- 2 tsp soy sauce 醬油
Optional add-ins 選加
- 1 Tbsp tomato paste 番茄膏
- 1 Tbsp balsamic vinegar 巴薩米克醋
- smoked paprika 煙燻紅椒粉
Serve with 搭配享用
- A small handful of fresh coriander 新鮮芫荽, 香菜
- lime juice 萊姆汁
- cooked rice 煮熟米飯
- Heat a deep frying pan over medium heat. Once the pan is hot, add ½ tablespoon of olive oil, onion, and garlic. Stir fry for about 30 seconds.
- Add the chopped celery and carrot. Continue to cook for 1-2 minutes before adding in the red pepper along with a pinch of salt. Cook until the vegetables start to soften.
- Add the ground cumin, coriander, chili, black pepper. Give it another stir. Then add in the zucchini, chili.
- Add in the red lentils, chopped tomato, and vegetable stock. Stir to combine. Bring it to a boil then reduce heat to simmer. Let it sit there while we cook our vegan meat.
- Heat another frying pan. Add the other ½ tablespoon of olive oil and the vegan minced meat. Stir and cook until the vegan minced meat start to brown a little.
- Add the minced meat and cooked black beans to the chili mixture. Taste to add more salt and pepper as needed. You can also add balsamic vinegar, tomato paste, and smoked paprika at this stage to give it more flavor. Cover to cook for about 20 minutes. Check it occasionally and add hot water to cook as needed.
- Finally, add some chopped fresh coriander and a squeeze of lime juice. Serve with warm rice. Enjoy!
- Storage: Store in an air-tight container in the fridge for 3-5 days.
- 保存：密封冷藏 3-5 天