Chili sin carne—or, literally, chili without meat. This recipe is the vegetarian or vegan version of the much-loved Tex-Mex dish chili con carne, often referred to simply as bean chili, and today it is becoming increasingly popular around the world in its own right.
Chili sin carne is not an original recipe in the way we usually think of original dishes, but rather a modern, meat-free version of Texas chili con carne. Vegetarian chili, or meatless chili, was already being served in the United States in the early 20th century, but the spread of the name chili sin carne itself—and the popularity that came with the recipe—probably coincided with the later rise of vegetarian culture in the 1960s and 70s.
The essence of chili sin carne
Beyond the above, there is also no original chili sin carne recipe in the sense that this dish can be made in many different versions, even when it comes to the ingredients. As long as the following two conditions are met, the name can be used without any problem:
- In flavor profile and texture, it matches a classic chili con carne.
- It contains no meat.
This is a completely vegan recipe. It contains not only no meat, but no animal-derived ingredients of any kind. And the best part is that it is not only suitable for a vegan diet, but also delivers an incredibly rounded and richly varied flavor without meat, whether you eat meat or not.
This is a perfect chili sin carne recipe
In light of the above, there are practically as many chili sin carne recipes as there are households. You can make it more simply, a little more elaborately, with a rounder or more straightforward flavor profile. It is not even required that it contain beans at all.
I’ll be honest: the recipe published here is a minimally changed version of one I found on a Danish website. Why on a Danish website for a typically American or international recipe? Don’t ask. Although it was not an insignificant factor that I currently live in Copenhagen, but regardless of that, this is a fantastic recipe.
Especially in a situation where there is no need at all to pay attention to originality in the case of a recipe—see above—it is very rare for me to publish another recipe without changes. Here, however, the flavors were in perfect harmony and did not need modification, except when it came to the amount of beans. And add to that the fact that coffee, chocolate, and grated eggplant, among other things, lift the flavor profile of this version—it would be a shame to skip it!
At first glance, it may seem a little complicated, but the only reason for that is the relatively long list of ingredients, mainly the many different spices. That is exactly why I divided the ingredients into three groups. Once you are done setting out and preparing the ingredients—typically chopping the vegetables—making chili sin carne is very simple. Essentially, a few stirs, some seasoning, and the flavors simmer nicely under a lid for 30 minutes. Then it can be served almost immediately.
Serving chili sin carne
This is a warming one-pot meal that is perfect even on its own.
By default, either cooked rice or fresh bread goes very well with it, and both make the chili sin carne much more filling.
If you want to brighten it up a little, any of the following ingredients are not only a great addition in terms of flavor, but also stay true to the classic Tex-Mex direction:
- Avocado—it is worth serving it in slices alongside the chili sin carne and eating it together with the chili on the plate.
- Sour cream—in my experience, this goes best with this dish out of all the accompaniments. If you want to serve a fully vegan version, then of course use vegan sour cream.
- Cilantro—it complements the spicy flavor of the dish very well. Tear off the leaves and scatter them over the plate.
- Guacamole—this is also a classic accompaniment, and you can serve it with the chili sin carne either on the plate or in a small bowl.
Chili sin carne
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 eggplant
- 2 onions
- 4 cloves garlic
- 2 bell peppers
- 2 carrots
- 1 chili pepper
Spices
- 2 teaspoons cumin
- ¾ teaspoon ground cinnamon
- 1 ½ teaspoons paprika
- 1 teaspoon smoked paprika
- 1 ½ teaspoons dried oregano
- Salt to taste
- Ground pepper to taste
For the sauce
- 3 tablespoons tomato paste 50 g
- 1 tablespoon soy sauce
- 1 ⅔ cups passata, or strained tomatoes 400 ml
- 1 cup vegetable broth 250 ml
- 1 cup long coffee 250 ml
- 2 cans kidney beans 17 oz (480 g)
- 1 can black beans 8.5 oz (240 g)
- 0.7 oz dark chocolate 20 g
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- To make the chili sin carne, chop the onions and chili pepper, dice the carrots and bell peppers, and peel and grate the eggplant.
- In a large, hot skillet, sauté the eggplant in the olive oil until it no longer releases liquid.
- Turn the heat down to medium-high and add the onions, garlic, bell peppers, carrots, and chili. Sauté for 5 minutes, stirring occasionally.
- Add the spices—cumin, cinnamon, paprika, smoked paprika, oregano, salt, and pepper—and the tomato paste. Stir through.
- Add the soy sauce, passata, coffee, and vegetable broth. Bring to a boil, then cook, covered, over low heat for 30 minutes.
- Add the drained canned beans, chocolate, brown sugar, and apple cider vinegar. Bring to a boil, then cook over low heat for another 10 minutes.
- At the end, season if needed with salt, any of the spices, and more chili pepper if you like it hotter.
- When serving, offer avocado, cilantro, sour cream, lime, and guacamole alongside it. It is excellent with rice, bread, or even on its own.
Sources:
