Chili sin Carne

9 Reviews
100% would make this recipe again

A vegan version of the classic "Chili con carne".

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Preparation : 15 min Cooking : 50 min
340 calories/serving

Ingredients

1 onions, finely chopped 200 g
2 cloves garlic, minced
1/2 dried chili peppers, minced 0.2 g
1 green peppers, diced 150 g
2 tbsp canola oil 30 mL
400 g veggie ground
1 2/3 cup canned tomatoes (diced) 400 g
2 tbsp tomato paste 35 g
ground pepper to taste [optional]
1 tsp ground cumin 3 g
2 tbsp brown sugar 26 g
1/2 cup vegetable broth 125 mL
2 tbsp water, if necessary 30 mL
3 cups red beans (canned) 750 mL
1 pinch salt [optional] 0.2 g
1 tbsp fresh cilantro, chopped [optional] 2 g
1 limes [optional] 70 g

Method

  1. Prepare the vegetables. Finely chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.
  2. Heat the oil in a skillet or a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Add the veggie ground.
  3. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Pour in the warm broth. Cover and cook 20 min, checking occasionally that the mixture stays moist. Add water if necessary.
  4. Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 min. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve.

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

340

Fat

9 g

13 %

Saturated 0.6 g
+ Trans 0.1 g

4 %

Cholesterol

0 mg

Sodium

860 mg

36 %

Carbohydrate

44 g

15 %

Fibre

14 g

55 %

Sugars

13 g

Net Carbs

30 g

Protein

25 g

Vitamin A

42 %

Vitamin C

68 %

Calcium

15 %

Iron

51 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 1 ½
Meat and Alternatives 1
Fats 1
Other Foods ½
More info
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Reviews

9 Reviews (8 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Dana L.
october 17, 2020 | I would make this recipe again

This was a little too sweet for chili. I would recommend using 1/2 or even 1/4 of the recommended brown sugar.

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