Last week I attended the birthday party of a work colleague. He’s amazing at throwing themed parties and this time he definitely did not make an exception. I guess it is pretty obvious what the theme was? 😉
I promise I wouldn’t exaggerate if I say that this party was like Mexican heaven – amazing decoration, dress code for everybody and of course lots of Mexican food and drinks. Chili sin carne and chili con carne, burritos, quesadillas, tacos, guacamole, salsa… and a lot of tequila of course 🙂 The cook definitely did his job perfectly, preparing us all that delicious food with lots of love. As you maybe know by now – in my opinion, that’s always the secret ingredient when preparing good food – by putting all your love into it 😉
My favorite Mexican dish is definitely chili sin carne, so of course, after the party, I got inspired and decided to share my recipe with you. Hope you enjoy it as much as I do!
Chili sin carne, the ultimate vegan Mexican dish
Ingredients
- 2 large Red onions
- 4 Garlic cloves
- 1 Chili pepper
- Cumin, oregano, paprika powder, salt, pepper to taste
- 1 tsp. Red pepper paste
- 1 tbsp. Tomato paste
- 250 g Vegetarian minced meat
- 80 ml Red wine or beer
- 1 tbsp. Soy sauce
- 400 g Black or kidney beans (1 can, approx. 255 g drained weight)
- 150 g Sweet corn
- 400 g Diced tomatoes (1 can)
- 200 ml Vegetable broth or water
- 1 tbsp. Cocoa
- Fresh cilantro
- 1 Lime
- Cooked rice, tortilla chips, chopped cilantro, avocado, sour cream, etc.
Garnishes
Directions
- FInely chop the onion, the chili pepper and the garlic.
- In a large pot or pan, add some olive oil. Once it warmes up, add the chopped onion.
- Sauté over medium heat for around 10 minutes, until the onion is translucent.
- Add the chili pepper and the garlic, then fry for 1-2 minutes.
- Add the spices – paprika powder, cumin, oregano, salt, pepper to taste. Cook about 1 minute until fragrant, while stirring constantly.
- Add the tomato and red pepper paste, stir until combined and cook for 2 more minutes.
- At this point you can optionally add 80 ml of red wine or beer and 1 tbsp. of soy souce. Those might not be typical ingredients for this recipe, but in my opinion – they deepen the flavor a lot.
- Rinse and drain the beans, then add them to the pot along with the corn. Stir well.
- Add the diced tomatoes and the vegetable broth or water. Stir to combine and let the mixture come to a simmer.
- Reduce heat to maintain a gentle simmer and cook for at least 1 hour. Stir occasionally.
- Once the chili has been cooked long enough, it will get a thicker consistency and richer, darker color. At this point add 1 tbsp. of cocoa and stir well. Let it simmer for a couple more minutes.
- Remove the chili sin carne from the heat and add some chopped cilantro and fresh lime juice, then stir to combine.
- Serve with garnishes of your choice e.g. rice or tortilla chips.
If you liked the recipe for a vegan Chili sin carne, you might also like this recipe for a Sloppy Joe Burger.
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