Chili sin Carne is a hearty and delicious Vegan Chili that's perfect for cozy nights in and meal prepping. This quick-cooking chili comes together in about 30 minutes. Add your favorite toppings for a flavorful dish that's sure to satisfy!
Believe it or not, Chili sin Carne is a popular dish in Germany. It's the vegan/vegetarian sister to Chili con Carne and literally translates to Chili without meat. I've had many a variation of this dish in German restaurants; some have been hearty and delicious, and others were soupy and flavorless. But it wasn't until a friend made her homemade version for me that I just knew I had to share this recipe with you!
I've tested the recipe several times, making small adjustments here and there in order to create a vegan chili that's both quick and easy, as well as complex and flavorful. Not only that, but this dish is super versatile (see my list of variations below).
And when I say this dish is flavorful, I mean it! It's got a small kick of spice, but it's not too spicy for kids (at least not my kids)--and you can always adjust the spice if you prefer.
I love pairing this dish with tortilla chips or cornbread and topping it with avocado, cilantro, and vegan sour cream. Feel free to mix and match with your favorite toppings and pairings!
You'll love this Chili sin Carne recipe because it's:
- Simple & Delicious
- Quick & Easy
- Easy to make Oil-Free
- Perfect for Cozy nights in!
Can this be gluten-free?
This dish is naturally gluten-free but be sure to check that the brand of TVP you use is certified gluten-free, as some could have cross-contamination.
What size TVP should I use?
I use the smallest size of TVP crumbles for this recipe, as it best replicates ground beef. You can find it here.
Vegan Chili Meat
- TVP -- short for textured vegetable protein. You could also substitute with 14oz of crumbled super firm tofu. The tofu won't absorb all of the liquid but you can add it to the pot and cook it down with onions and garlic.
- vegetable broth
- soy sauce
- sweet paprika -- this is just regular paprika (as opposed to smoked paprika)
- green bell pepper -- any kind of bell pepper will do here, but I like the color and flavor of green the best.
- red onion -- white or yellow is also fine.
- garlic - I say 4 cloves, but measure with your heart 😉
- kidney beans -- black or pinto is also fine.
- corn kernels -- I use frozen but canned or fresh are also fine.
- canned diced tomatoes -- unseasoned will work best but fire-roasted might add a nice punch of flavor.
- tomato passata --this is uncooked tomato puree, but if you can't find it, regular tomato puree is also fine.
- tomato paste
- apple cider vinegar -- In testing, I found this touch of acidity really helped to deepen the flavor.
- chili powder
- cayenne pepper --you can cut this if you don't want the extra spice.
- fresh cracked black pepper
See recipe card for quantities.
Here are step-by-step instructions with photos.
Add the TVP, broth, and soy sauce to a bowl and let soak for 10 to 15 minutes, or until most of the liquid is absorbed.
While the TVP is soaking, prep all of your other ingredients. This includes dicing the pepper and onion and mincing the garlic.
Heat a large pot over medium-high. Add the TVP and any leftover liquid, along with the onion, garlic, sweet paprika, and salt. (A tablespoon of oil is optional but not necessary). Mix to combine and cook for about 5 minutes, or until the onions start to soften.
Add the green pepper, mix to combine, and cook another 2 to 3 minutes, until the peppers start to soften.
Add the rest of the chili ingredients, mix to combine, and turn the heat down to medium. Cook covered, stirring occasionally for another 10 to 15 minutes.
Serve and enjoy right away!
Hint: Taste to adjust the seasonings before serving!
Here are some easy ways to switch things up.
- Spicy - Add extra Cayenne powder or diced jalapeno.
- Deluxe - Top with avocado crema, corn salsa, and shredded vegan cheese.
- Tofu - Use 14oz of crumbled tofu instead of the TVP.
- Soy free - Instead of the TVP, add black beans and pinto beans.
- Party Dip - Turn this chili into a party dip by adding it to a baking dish and topping with shredded vegan cheese or cashew queso, and heating under a broiler until the cheese is melted.
For this recipe, you'll need a knife and cutting board for the prep, as well as a large pot for cooking.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve this Vegan Chili with a side of rice, tortilla chips, or cornbread. Top with avocado, vegan sour cream, vegan shredded cheese, or whatever you like.
Store any leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.
This dish is perfect for meal prepping, as you can easily double the batch and freeze the leftovers.
To build the ultimate bowl of Chili sin Carne, be sure sure to top with avocado, vegan sour cream, cilantro, or your favorite chili toppings.
Chili sin Carne
Vegan Chili Meat
- 2 cups TVP
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1 green bell pepper diced
- 1 red onion diced
- 4 garlic cloves minced
- 15 oz can of kidney beans drained and rinsed
- 1 cup corn kernels
- 15 oz can of diced tomatoes
- 2 cups tomato passata (tomato puree)
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 2 teaspoons oregano
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- fresh cracked black pepper to taste
- Add the TVP, broth, and soy sauce to a bowl and let soak for 10 to 15 minutes, or until most of the liquid is absorbed.
- While the TVP is soaking, prep all of your other ingredients. This includes dicing the pepper and onion and mincing the garlic.
- Heat a large pot over medium-high. Add the TVP and any leftover liquid, along with the onion, garlic, sweet paprika, and salt. (A tablespoon of oil is optional but not necessary). Mix to combine and cook for about 5 minutes, or until the onions start to soften.
- Add the green pepper, mix to combine, and cook another 2 to 3 minutes, until the peppers start to soften.
- Add the rest of the chili ingredients, mix to combine, and turn the heat down to medium. Cook covered, stirring occasionally for another 10 to 15 minutes.
- Taste to adjust seasonings. Serve and enjoy right away!
- 14 oz of crumbled super firm tofu can be substituted for the TVP. The tofu won't absorb all of the liquid, but you can add any leftover liquid to the pot and it will cook down with the onions and garlic in step 3.
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