It’s Chili time! Finally. Chili Sin Carne is an insanely great dish that I have loved for years and can’t get away from it. I used to always have the meat option, but since I switched to Vegetable diet I’ve had to find a great substitute. Lentils? Didn’t find it that exciting somehow, especially since there are already a lot of beans in the chili. The solution is the pseudo-cereal quinoa, which is justifiably growing in popularity. Vegan chili is really easy to make and even your “meat-eating” friends will love it.
Vegan chili sin carne that’s on the table in 30 minutes?
Let’s talk about the essence of chili: the spiciness . The choice of the right chilies is the decisive factor. I opted for regular red chili peppers from the organic supermarket for this version and found them almost a little too lackadaisical. Good that I still had a chili cream, as well as Birds Eye Chilis at home, they have me then once again really heated up. Do you have tips on the subject of chilies, or which taste you best in the chili? I look forward to your comments below.
So a little quinoa does really well in vegan chili
Quinoa has meanwhile conquered its place on German plates and not only among health fanatics. The so-called pseudocereal is in fact not a cereal at all and belongs to the goosefoot family, like spinach, beet or chard. Clear advantage of quinoa is that it does not contain gluten very low in calories. The carbohydrates contained are easily digestible and have a low glycemic index. This means that blood sugar rises only slightly.
Here again the most important facts about quinoa at a glance. It contains:
- all essential amino acids
- above average iron, phosphorus and calcium
- 15% more protein than comparable cereals
- Tryptophan, a precursor of serotonin (good mood hormone!)
30 minutes and a handful of healthy ingredients make up this dish. Very well goes with fresh baguette (or alternatively my simple Spelt roll ) and a blob of fresh almond-based cream. Cilantro is a must of course, if you can’t get fresh then the dried version works wonderfully too.
Simple Chili sin Carne (vegan, gluten-free):
- Great sharpness
- High protein
- Easy to make
Are you ready for your chili night? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Simple Chili sin Carne (vegan, gluten-free)
FOR THE CHILI:
- 30 ml Frying oil or other heat resistant oil
- 1 Piece white onion peeled and chopped
- 4 Piece Garlic cloves peeled and chopped or pressed
- 1 Piece red bell bell pepper diced
- 1-2 Piece red chili peppers with seeds cut into rings
- 14 g Cumin powder
- 7 g red paprika powder smoked
- 12 g Coconut blossom sugar or brown sugar
- Optional: 1-2 Birdeye chilies
- 400 g Tomatoes from a can or jar
- 67 g Tomato paste
- 480 ml Water
- 130 g Quinoa thoroughly washed
- 400 g black beans drained and washed
- 400 g Kidney beans drained and washed
- 1 small can or jar of corn drained
- Sea salt and pepper to taste
- Fresh baguette or spelt roll
- Fresh almond based cream
- Fresh or dried coriander
- Heat a medium frying pan, add oil, sauté onion, garlic and red bell pepper for 2-3 minutes until translucent.30 ml Frying oil or other heat resistant oil, 1 Piece white onion, 4 Piece Garlic cloves, 1 Piece red bell bell pepper
- Add red chili peppers, cumin, paprika, coconut blossom sugar and Birds Eye chilies and stir until well combined. At first, add only 1 to a maximum of 2 Birds Eye chilies, only after the final seasoning add more spiciness (if desired) at the end.1 Piece red bell bell pepper, 1-2 Piece red chili peppers, 14 g Cumin powder, 7 g red paprika powder, 12 g Coconut blossom sugar or brown sugar, Optional: 1-2 Birdeye chilies
- Add tomatoes, tomato paste, water, quinoa, black beans, kidney beans and corn. Bring to a boil once and simmer over medium heat, 20 minutes .67 g Tomato paste, 480 ml Water, 130 g Quinoa, 400 g black beans, 400 g Kidney beans, 1 small can or jar of corn, Sea salt and pepper to taste, 400 g Tomatoes from a can or jar
- Pour into bowls, garnish with desired toppings and serve.Fresh baguette or spelt roll, Fresh almond based cream, Fresh or dried coriander
- Lasts up to 5 days in the refrigerator or 1 month in the freezer. Ideally, heat in a steamer or in a pot after adding a little water.