Chili sin Carne


Such an easy way to have a meatless meal, without even realizing it. Most people love the taste of Mexican food, complemented with a good guacamole and tortilla chips. Here you version of Chili SIN Carne..but WITH lots of veggies. 








Chili sin Carne
Serves 6
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 2 yellow onions, chopped
  2. 1 - 2 cellery stalks, cut lengthwise once then chop
  3. 2 midsize carrots, cut lengthwise once then chop in cubes
  4. 1 or 2 red bell peppers chopped in cubes
  5. 1 zucchini, cut in cubes
  6. Optional: 2 handfuls of green beans, blanched for 2-3 minutes and chopped
  7. 1 jar of corn kernels
  8. 1 - 2 cans of black beans
  9. 2 - 3 jars of tomato sauce, or strained tomatoes
  10. 1 can of chopped tomatoes, or 3 - 4 fresh and ripe tomatoes chopped
  11. 1 - 2 cups of veggie stock (or stock cubes mixed with water)
  12. 4 garlic cloves, very finely chopped
  13. Couple of handfuls of baby spinach
  14. 2-3 tbs cumin powder
  15. 1-2 tbs chili powder (this should be a blend of different spices, including chili)
  16. Salt and Pepper
  1. 1/2 - 1 cup of freshly chopped cilantro
  2. Tortilla chips
  3. Guacamole
  4. Sour cream (vegetarian, not vegan)
  5. Grated cheese (vegetarian, not vegan)
  1. Prepare and cut all the vegetables.
  2. Heat a big pot, add some coconut oil or olive oil and immediately add onions.
  3. Sauté the onions 5-7 min. (add a pinch of salt to draw out the liquid, which helps the onions to soften)
  4. Add garlic, stir for 1/2 min.
  5. Add all the spices and roast them for 1/2 a minute.
  6. Add carrots, celery, peppers, salt and pepper, and stirfry for a couple of minutes.
  7. Now add all the tomato sauces, peeled tomatoes and stock, until all veggies are fully covered.
  8. Simmer for 10 minutes.
  9. Add zuchinni and green beans, simmer for another 10 minutes
  10. Add corn, beans, and spinach, simmer for 2 minutes.
  11. Taste and adjust seasonings, adding more chili powder or cumin for spiciness or salt for saltiness.
  12. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  13. If you want more liquid, add some stock or tomato sauce.
Serve this dish with
  1. Brown basmati rice
  2. Tortilla chips or wraps
  3. Freshly made guacamole (see guacamole recipe)
  4. Freshly chopped cilantro
  5. Sour cream
  6. Grated Cheese
  7. Enjoy!
  1. Note: My much veggies as possible into the pot! Feel free to skip or add veggies to your liking.
  2. Tip: I usually make a big pot and make portions in ziplocks to freeze. Saves me a day of cooking!
  3. I also make 1 person portions to freeze for my daughters lunch to go!
Yvette’s Healthy Kitchen
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