Vegan Chilli Sin Carne

This vegan chilli sin carne is one of the first recipes I ever created, so I hold it very dear to my heart. I made this recipe many years ago when I started cutting down on meat. I wanted to make something that was super filling and satisfying to introduce more vegetarian dishes to my home and family. It was an automatic hit with meat eaters, so I kept it as one of my favourites. It is also an incredibly healthy bowl of comfort food. The sweet potatoes fill it with nutrients and the beans give you that dose of plant-based protein you need to get through a cold winter day.

I find sweet potato to be a very underrated ingredient. I love finding new and creative ways to use it, beyond sweet potato fries. In this dish, the sweet potato perfectly balances out the spiciness of the chilli. I cannot stress enough the role a few toppings can play in brightening up this recipe. The sour cream (for non-vegans ofc), pickled onions and splash of lemon juice are an absolute must to really bring out all the flavours. The toppings definitely complete the dish.

HEALTHY TIP: I have been replacing sour cream with full-fat greek yoghurt for the past few years. If you get good quality Greek yoghurt you can barely taste the difference. This is a much healthier option than most sour creams that are heavy in dairy fat.

I hope you will give this vegan chilli sin carne a try, let me know if you do!

You can complement this chilli with some delicious homemade artisan bread.

Buen provecho

Cookie

Check out my favourite kitchen tools and pantry stables on my Amazon storefront

Sweet Potato Chili Sin Carne

Incredibly warm, easy, vegan chili sin carne

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Course

Servings 4 people

Ingredients

  

• 1 cup bulgar
• 2 medium sweet potatoes
• 1 large onion
• 5 cloves garlic
• 2 cans kidny beans
• 1 can black beans
• 2 cans whole or chopped tomatoes
• 3 cups vegetable stock
• 1 tbsp tomato paste (concentrate)
• 1 tbsp soy sauce

Spices

• 2 tsp cumin
• 1 tsp chili flakes
• 1 tsp smoked paprika
• 2 tsp chili powder to taste
• 1 tbsp oregano
• 1 bay leaf
• 1 tsp salt to taste
• 1 tsp sugar

Instructions

 

• Start off by prepping your vegetables. This will become a hearty stew, so do not worry too much about the size and shape of your chopping. You can keep it rustic.
• Chop your onions and garlic and start sautéing them in olive oil in a deep pot. About five minutes at medium heat until they become translucent.
• Meanwhile, peel and chop your sweet potato into cubes, and your peppers into smaller squares.
• Add your seasoning to the onions and mix around until slightly cooked - about 2 minutes
• Add your tomato paste and integrate it with the aromatics. Cook for about 3 minutes or until the paste turns into a deep maroon color.
• Add your vegetables, sweet potato and peppers. Season with salt, and cook for 5 minutes.
• Add all the canned ingredients, your strained beans and canned tomatoes.
• Add your vegetable broth, bay leaf and soy sauce. You can use any stock you like. For this recipe, I like using the “No-Beef Better than Bullion” stock to give extra depth of flavor, but any vegetable broth will work.
• Add one teaspoon of sugar to cut the acidity of the tomatoes.
• Simmer at medium heat and mix around every 5 minutes.
• After 20 minutes, add your bulgar. Let it simmer at low heat for another 20 minutes. The bulgar will expand and absorb a lot of the liquid. If you think it is too dry, add half a cup of broth.
• Once it is ready, take it off the heat and let it rest for at least 20 minutes.
• Serve hot and enjoy with all your favorite toppings

Keyword Vegan

You may also be interested in this: The Fudgiest Chickpea Brownies of your Life!

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.