Easy and simple to make vegan Chili Sin Carne. This delicious chili is protein packed from using three types of beans. Healthy, hearty, and quick to make. Serve over rice. Perfect for dinners and leftover lunches.
What Is Chili Sin Carne?
Vegan chili sin carne is the meat-less version plant-based version of the popular Chili con Carne Tex-Mex dish. Packed fill of plant-based protein and fiber from the beans and vegetables.
Our one-pot recipe is family-friendly and crowd friendly.
Why This Recipe Works
- Easy to make.
- Very budget-friendly recipe.
- Packed with plant-based protein & fiber.
- Hearty, Delicious & savory.
Key Ingredients
Soy Crumbles - to give the dish even more protein
Beans - White, Black Beans and Red Kidney Beans - drained and rinsed
Seasonings - Chili Powder
Onions
Bell Peppers - Red, Yellow and Green Bell Peppers
Can Chopped Tomatoes
Instructions
Step 1: Chop onions and bell peppers. Set aside.
Step 2: In large pot add olive oil.
Step 3: Sauté onions and peppers for 5 minutes.
Step 4: Add crumbles, chili powder, brown sugar and two cans of chopped tomatoes and simmer for 15 minutes.
Step 5: Add beans and heat slowly for another 15 minutes.
Step 6: Salt and pepper to taste.
Serving Suggestions
- With Rice
- Tortilla chips
- Vegan Sour cream
- And vegan shredded cheese
Storage
- Storage. Cool before refrigerating. Store leftovers in an airtight container in the refrigerator up to 5 days.
- To Freeze. Let cool, then store in freezer-safe, airtight container or large freezer safe ziplock bag for up to 3 months.
- Make in Advance. Yes, the flavor is better the next day. Make the day before and store in refrigerator. Great for a game day meal for a crowd.
📖 Recipe
Vegan Chili Sin Carne
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Ingredients
- 2 28 oz cans Chopped Tomatoes
- 1 Package Soy Crumbles
- 1 14.5 oz White Beans, drained and rinsed
- 1 14.5 oz Black Beans, drained and rinsed
- 1 14.5 oz Red Kidney Beans, drained and rinsed
- ½ cup Brown Sugar
- 2 tablespoons Chili Powder
- 2 tablespoons Extra Virgin Olive Oil
- 1 Red Onion, chopped
- 1 Large Onion, peeled and chopped
- 1 Red Bell Pepper, chopped
- 1 Yellow Bell Pepper, chopped
- 1 Green Bell Pepper, chopped
Instructions
- Chop onions and bell peppers. Set aside.
- In large pot add olive oil.
- Sauté onions and peppers for 5 minutes.
- Add crumbles, chili powder, brown sugar and two cans of chopped tomatoes and simmer for 15 minutes.
- Add beans and heat slowly for another 15 minutes.
- Salt and pepper to taste.
Notes
- Storage. Cool before refrigerating. Store leftovers in an airtight container in the refrigerator up to 5 days.
- To Freeze. Let cool, then store in freezer-safe, airtight container or large freezer safe ziplock bag for up to 3 months.
Nutrition
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram #thevgnway.
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The Vgn Way
Rodney
Had to let you guys know that I made a big batch over the weekend. It makes a lot and is so good. I'm freezing half for later and enjoying the rest with your gf jiffy cornbread recipe.