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

Chili sin Carne

Name: Chili sin Carne
Prep time: 20 min
Cook time: 25 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 (canned) (400 g each); 300 ml Vegetable stock; 2 cans Kidney beans (canned) (drained); 1 can Sweetcorn (canned) (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

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

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.

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Image credits

Image credits:

Cover image: cyclonebill from Copenhagen, Denmark · CC BY-SA 2.0