Vegan chili (Chili sin carne)


A recipe inspired from Marie Laforêt’s vegan chili (from the book “Vegan”). It contains vegetables, kidney beans, soybean proteins and a really nice seasoning. Enjoy!

Vegan chili (Chili sin carne)

Servings 4
Prep Time 20 minutes
Cook Time 25 minutes


  • 500 g kidney beans
  • 800 g tomatoes
  • 1 carrot
  • 1 yellow or red bell pepper
  • 1 onion
  • 3 garlic cloves
  • 50 g small soybean proteins
  • 1 cube of vegetable broth
  • 1,5 tsp smoked paprika
  • 1 tsp oregano
  • 2 tsp ground coriander
  • 3 tsp cumin powder
  • salt
  • pepper
  • olive oil
  • 2 tbsp tamari sauce
  • lime optional
  • cilantro leaves optional


  • To start with, prepare the soybean proteins: put them in a small salad bowl and cover them with hot water.
  • Add the broth cube and half a teaspoon of cumin. Rehydrate for 30 minutes.
  • Slice the onion and garlic.
  • Cut the carrot and bell pepper into small pieces.
  • Cut the tomatoes into small cubes.
  • Rinse the kidney beans (already cooked).
  • Heat a large frying pan with a drizzle of oil and fry the onion and garlic until they become translucent.
  • Add the carrot and bell pepper and fry for 4 minutes.
  • Then add the tomatoes, soybean proteins with the broth and the tamari sauce.
  • Add the spices: the remaining cumin, ground coriander, oregano and smoked paprika.
  • Simmer for a few minutes.
  • Finally, add the beans and cook over low heat for 20 minutes.
  • Taste and adjust the seasoning by adding a pinch of salt and pepper.
  • Serve with plain rice or in a corn or wheat tortilla.
  • Optionally you can add some coriander leaves and lime wedges on top of the chili.
Course: Main Course
Cuisine: South American
Keyword: Red beans

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