A chili sin carne recipe for a quick and hearty meal. It’s the ultimate classic that everyone will enjoy. You can enjoy the chili sin carne with rice as a side dish or in a pot as a one-pot meal.
Chili sin Carne recipe
A hearty chili is what really warms you up in the cold season. Lots of delicious spices round off this classic menu. From mild to fiery hot, everything is included here. Just the way you like it. Try my menu with beluga lentils with wedges. Simply delicious.
Chili sin carne recipe
Ingredients
- 350 g strained tomato sauce
- 1 can kidney beans, approx. 240 g
- 100 g corn cooked
- 1 red bell pepper
- 2-3 carrots, approx. 150 g
- 100 g peas
- 1 large onion
- 0,5 tsp garlic powder
- 1 tsp vegetable spice powder
- 0,5 tsp coriander powder
- 1 tsp sweet paprika powder
- 1 pinch of chili powder
- 1 pinch of cumin
- salt to taste
- 250 ml water
- 150 g basmati whole grain rice
- water for boiling
Instructions
- Peel and chop the carrots and onion. Wash, deseed and chop the bell pepper.
- Put all the ingredients in a pan with the spices, except for the kidney beans.
- Allow to simmer for approx. 15 minutes. Then add the beans and simmer gently for another 10 minutes.
- Wash the rice and simmer in an extra pan with three times the amount of water for 20 minutes.
- Finally, season the chili again to taste and serve with the rice.
Tip
Chili sin carne can be prepared with a variety of ingredients, for example with cooked yellow or red lentils, but the vegetables can also vary according to taste. Potatoes also taste great as a side dish.
Interesting to know
Where does the dish chili con carne actually come from? The origin is not clear. Presumably, however, in southern North America. For the vegan version, this was then replaced with lentils. Or you can simply leave out the lentils, as in this recipe, and just make it with kidney beans.
