Vegan chilli sin carne

Simple delicious Chilli sin Carne

This simple delicious Chilli sin Carne is going to warm you up from head to toes on a cold winter night. It’s bursting with rich flavour and warming heat and very easy to make.

Close up of chili sin carne

Imagine warm socks and candle lights, a pot full of Chilli on the stove and you wait in anticipation for the beans to reach that perfect tenderness. Yes, I know, a bit dramatic but, this is just how much I love a good chilli.

Just think of all the wonderful ways to serve up good chilli. It can be served on its own as it can quite stand for itself, it’s always good with some grains like rice or quinoa. But, I really like serving chilli on top of a baked potato and dollop fresh-made guacamole on top and of course a little sour cream.

A versatile recipe

The number one reason why I love making a batch of chilli is the fact that you can serve it up in so many different ways. In this recipe, I chose to serve the chilli on top of baked potatoes.

Here are a few creative ways to serve a Chilli sin Carne:

  • With cooked rice
  • On top of a loaded nachos
  • In a baked potato
  • Baked with cheese and nachos on top
  • Baked in a Mexican lasagna using tortilla wraps instead of lasagna sheets
  • In Enchiladas
  • In burritos
  • Baked inside a Pepper
  • On top of a pizza
  • As a sloppy joe
  • On it’s own with a piece of bread

Simple and delicious Chilli sin Carne

Vegan chilli sin carne

Chili sin carne

Print Rate
Servings: 4
Author: Steina


  • 1 tbsp Oil
  • 1 Medium onion
  • 2 Cloves of garlic
  • 2 Small peppers
  • 1 tsp Cumin powder
  • 1 tsp Paprika powder
  • 1/2 tsp Chilli powder
  • 1 Can of chopped tomatoes
  • 700 ml Tomato passata
  • 1 tbsp Vegetable bouillon powder
  • 1 cup Water
  • 1/2 cup Red lentils
  • 2 cup Kidney beans
  • 1 tsp Baking soda
  • Salt and pepper to taste
  • Handful of fresh Coriander and Parsley


  • Chop the onion, peppers and garlic.
  • Sauté in one tbsp of oil until soft.
  • Add chopped tomatoes, lentils, spices, vegetable bouillon powder and baking soda and allow the flavours to merge for a few minutes.
  • Add passata, water and kidney beans and allow simmering for 20-25 minutes.
  • Add salt and pepper to taste
  • For the potatoes: Rinse and dry the potatoes. Poke them with a fork in a few places and bake in the oven until fork-tender.
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