Autumn and winter are the perfect time to cook up a nice stew for the family. In times when the supply of veggies on the farmer’s market is not as good anymore – I mean that there are not that many different veggies anymore to choose from – you have to use what’s available. In Germany, that means you’re stuck with potatoes or cabbage… ;) Well almost. We still have some dried beans and stuff like that and all the canned veggies, of course. All the ingredients you can use to cook a delicious Vegan Chili sin Carne. Without cabbage though. That would be weird. ;P
When it comes to chili, I assume, most people think of the meaty version of this dish first. That could be a Texas Chili (with meat only) or Chili con Carne (the one with beans). I guess the second one is the most popular and best known all over the world. I like it a lot, but we are trying to eat less meat, so making the dish meat-free is actually happening more often now. It’s not that big of a difference, to be honest. Tastes almost the same. ;)
Vegan Chili sin Carne is not that much different from a regular Chili con Carne. The meat is missing, obviously. Besides that, you actually use pretty much the same ingredients to make the dish. The flavors come mainly from the veggies and spices anyway, right? Fry everything well and you get all the flavors you need. ;)
We prefer to make our chili with dried kidney beans and pinto beans. I assume you know pinto beans. The small speckled ones. They are quite common in Mexican and Texan chili recipes. Here in Germany, you can get them in many organic supermarkets, sometimes in discount grocery stores if they have a special week with Mexican products ;) Anyway. If you can’t get them anywhere, just use kidney beans instead. Or white beans – they are also fine to use here.
If you’re not in the mood for soaking beans overnight and waiting for that long, you can always use pre-cooked beans from a can. You would need about double the amount (about 18 oz.) of the dried beans here. In case you use pre-cooked beans, do not add them too early to the pot. Together with the corn towards the end of the cooking time is fine so they do not overcook. ;)
INGREDIENTS / ZUTATEN
(4-5 servings)
3.5 oz. (100g) dried kidney beans
5.3 oz. (150g) dried pinto beans
2-3 tbsp. olive oil
1 large (red) onion, finely chopped
2-3 garlic cloves, finely chopped
1 medium carrot, finely diced
1 red chili pepper, finely chopped
2 tbsp. tomato paste
2 tsp. chili powder
2 1/8 cups (500ml) vegetable broth
2 cans (14 oz./400g each) chunky tomatoes
11 oz. (300g) potatoes, peeled & diced
1 small can (5.3 oz./150g) corn (optional)
chili flakes, salt, pepper,
some chopped flat-leaf parsley
(4-5 Portionen)
100g getrocknete Kidneybohnen
150g getrocknete Pinto Bohnen
2-3 EL Olivenöl
1 große (rote) Zwiebel, fein gehackt
2-3 Knoblauchzehen, fein gehackt
1 mittelgroße Karotte, fein gewürfelt
1 rote Chilischote, fein gehackt
2 EL Tomatenmark
2 TL Chilipulver
500ml Gemüsebrühe
2 Dosen (je 400g) stückige Tomaten
300g Kartoffeln, geschält & gewürfelt
1 kl. Dose (150g) Mais (optional)
Chiliflocken, Salz, Pfeffer,
etwas gehackte Petersilie
DIRECTIONS / ZUBEREITUNG
1. Let the dried beans soak in water overnight (8-12h). Rinse with water before using and let drain.
2. Peel and finely chop the onion and garlic cloves. Peel and then finely dice the carrot. Slit the chili pepper lengthwise, remove the seeds, and then finely chop. Peel and coarsely dice the potatoes.
3. Add the olive oil to a large pot and heat up. Sauté the chopped onions, garlic, and diced carrots for several minutes until soft and almost translucent. Add chopped chili and sauté as well for a minute or so. Add tomato paste and chili powder, stir and then let everything cook and brown for 1-2 minutes. Deglaze with the vegetable broth and chunky tomatoes. Bring to a boil, then add the diced potatoes and drained beans and stir in. Reduce heat slightly, cover, and let simmer for about 40-45 minutes – stirring occasionally. After 30 minutes, you can add the drained corn (optional) and continue cooking. Season the finished chili with chili flakes, salt, and pepper to taste, then serve with some bread.
1. Die getrockneten Bohnen über Nacht (8-12h) in Wasser einweichen. Kurz vor der Verwendung einmal abspülen und dann abtropfen lassen.
2. Zwiebel und Knoblauchzehen schälen und fein hacken. Die Karotte schälen und dann fein würfeln. Chilischote längs aufschneiden, die Samen entfernen und dann fein hacken. Die Kartoffeln schälen und grob würfeln.
3. Olivenöl in einen großen Topf geben und erhitzen. Die gehackten Zwiebeln, Knoblauch und Karottenwürfel darin für einigen Minuten glasig andünsten. Gehackte Chilischote dazugeben und eine Minute mit andünsten. Tomatenmark und Chilipulver dazugeben, verrühren und dann alles 1-2 Minuten anrösten lassen. Mit der Gemüsebrühe und den stückigen Tomaten ablöschen. Einmal aufkochen lassen, dann die gewürfelten Kartoffeln und die abgetropften Bohnen dazugeben und unterrühren. Die Hitzezufuhr etwas reduzieren und abgedeckt etwa 40-45 Minuten köcheln lassen – dabei gelegentlich umrühren. Nach 30 Minuten kann man den abgetropften Mais dazugeben und mitköcheln lassen (optional). Das fertige Chili nach Belieben noch mit Chiliflocken, Salz und Pfeffer würzen und dann mit etwas Brot servieren.
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Here is a version of the recipe you can print easily.
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(Vegan) Chili sin Carne
- Prep Time: 00:10
- Cook Time: 00:45
- Total Time: 09:00
- Yield: 5 1x
- Category: Stew
- Cuisine: America
- Diet: Vegan
Description
A good chili does not have to be made with meat. This delicious (vegan) Chili sin Carne is all you want and need! ;)
Ingredients
3.5 oz. (100g) dried kidney beans
5.3 oz. (150g) dried pinto beans
2-3 tbsp. olive oil
1 large (red) onion, finely chopped
2-3 garlic cloves, finely chopped
1 medium carrot, finely diced
1 red chili pepper, finely chopped
2 tbsp. tomato paste
2 tsp. chili powder
2 1/8 cups (500ml) vegetable broth
2 cans (14 oz./400g each) chunky tomatoes
11 oz. (300g) potatoes, peeled & diced
1 small can (5.3 oz./150g) corn (optional)
chili flakes, salt, pepper,
some chopped flat-leaf parsley
Instructions
1. Let the dried beans soak in water overnight (8-12h). Rinse with water before using and let drain.
2. Peel and finely chop the onion and garlic cloves. Peel and then finely dice the carrot. Slit the chili pepper lengthwise, remove the seeds, and then finely chop. Peel and coarsely dice the potatoes.
3. Add the olive oil to a large pot and heat up. Sauté the chopped onions, garlic, and diced carrots for several minutes until soft and almost translucent. Add chopped chili and sauté as well for a minute or so. Add tomato paste and chili powder, stir and then let everything cook and brown for 1-2 minutes. Deglaze with the vegetable broth and chunky tomatoes. Bring to a boil, then add the diced potatoes and drained beans and stir in. Reduce heat slightly, cover, and let simmer for about 40-45 minutes – stirring occasionally. After 30 minutes, you can add the drained corn (optional) and continue cooking. Season the finished chili with chili flakes, salt, and pepper to taste, then serve with some bread.
Notes
Enjoy cooking!
