Bowl of vegetarian chili with beans and sweetcorn, served with rice, coriander and lime wedges

“Chili con carne (4431800858)” by cyclonebill from Copenhagen, Denmark, CC BY-SA 2.0, Source – cropped and recompressed

Chili sin Carne

Name: Chili sin Carne
Cook time: 45 min
Total time: 45 min
Ingredients: 2 tbsp olive oil; 2 onions; 3 cloves garlic; 2 red bell peppers; 2 tbsp tomato paste; 2 tsp cumin, ground; 2 tsp paprika, sweet, ideally smoked; 1 tsp chilli flakes; 2 cans chopped tomatoes, 400 g each; 300 ml vegetable stock; 2 cans kidney beans, drained; 1 can sweetcorn, drained; 1 tsp salt; 250 g basmati rice; 1 lime; ½ bunch coriander

with beans and sweetcorn

45 min (20 min active) · Easy

You'll need: Stovetop · One Pot

Text written with AI assistance and reviewed by our editors

One pot that feeds four – or you on three evenings. Chili gets better every time you reheat it; nobody knows exactly why, but it's true.

Ingredients for 4 servings

4 servings

Convert to grams

For the chili
2 tbspOlive oil
2Onions
3 clovesGarlic
2Red bell peppers
2 tbspTomato paste
2 tspCumin, ground
2 tspPaprika, sweet, ideally smoked
1 tspChilli flakes
2 cansChopped tomatoes (canned), 400 g each
300 mlVegetable stock
2 cansKidney beans (canned), drained
1 canSweetcorn (canned), drained
1 tspSalt
To serve
250 gBasmati rice
1Lime
½ bunchCoriander

Contains: Celery

Method

Step 1: Dice the onions, garlic and peppers.
Step 2: Heat the oil in a large pot. Fry the onions for 4 minutes until translucent, then add the garlic and peppers and fry for another 3 minutes.
Timer: 7 min
Step 3: Add the tomato purée, cumin, paprika and chilli flakes and toast for 1 minute, stirring.
Timer: 1 min
Step 4: Pour in the tomatoes and stock. Rinse the beans and sweetcorn in a sieve and add them. Bring to the boil and simmer uncovered for 25 minutes, stirring now and then.
Timer: 25 min
Step 5: Meanwhile, bring the rice to the boil in 500 ml salted water, then cover and let it cook gently over low heat for 12 minutes.
Timer: 12 min
Step 6: Season the chili with salt and the juice of half a lime. Serve with the rice, coriander and lime wedges.

Tips

A piece of dark chocolate stirred in at the end adds depth – sounds odd, but it's an old chili trick.
Smoked paprika brings the smoky flavour you'd usually get from meat.

Swaps

Instead of rice: tortilla chips or baked potatoes.
A little soy yoghurt or avocado on top takes the edge off the heat.

Storage

Keeps for 4 days in the fridge and freezes beautifully in portions.

Nutrition per serving

Nutrition per serving
Calories	565 kcal
Protein	20 g
Carbohydrates	94 g
Fat	9 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Main dishes”

You'll also find this recipe in: Vegan, Without Compromise

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Image credits

Image credits:

Cover image: “Chili con carne (4431800858)” by cyclonebill from Copenhagen, Denmark, CC BY-SA 2.0, Source – cropped and recompressed
Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
Pumpkin curry with chickpeas and lime: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed

All image credits