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    The VGN Way » 30 Minutes or less

    Easy & Quick Vegan Chili Sin Carne

    Published: Oct 24, 2019 · Modified: Jul 7, 2021 by Nija Clark · This post may contain affiliate links · 1 Comment

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    Jump to Recipe Print Recipe

    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

    Two bowls of vegan chili sin carne on table top.

    Vegan Chili Sin Carne

    Nija Clark
    This vegan chili is simple to make and delicious. Protein Packed. Healthy, hearty, and quick to make.

    If you love this recipe as much as we do, let us know with a 5-star rating!

    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 6 servings
    Calories 228 kcal

    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

    Calories: 228kcalCarbohydrates: 31gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 295mgPotassium: 358mgFiber: 5gSugar: 21gVitamin A: 1526IUVitamin C: 80mgCalcium: 38mgIron: 4mg
    Did You Make This Recipe? Pin for later @thevgnway !

    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.

    Live Love and Eat Good Food!

    The Vgn Way

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    Reader Interactions

    Comments

    1. Rodney

      November 30, 2022 at 1:43 pm

      5 stars
      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.

      Reply

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