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

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

Hide conversionAmounts also in grams, ounces and cups; the steps show oven temperatures for fan, conventional and gas too.

  • For the chili
  • 2 tbspOlive oil (≈ 20 g · ≈ ¾ oz)
  • 2Onions (≈ 160 g · ≈ 6 oz)
  • 3 clovesGarlic (≈ 12 g · ≈ ½ oz)
  • 2Red bell peppers (≈ 360 g · ≈ 13 oz)
  • 2 tbspTomato paste (≈ 30 g · ≈ 1 oz)
  • 2 tspCumin, ground (≈ 4 g · ≈ ¼ oz)
  • 2 tspPaprika, sweet, ideally smoked (≈ 5 g · ≈ ¼ oz)
  • 1 tspChilli flakes (≈ 1.5 g · ≈ ¼ oz)
  • 2 cansChopped tomatoes (canned), 400 g each (≈ 800 g · ≈ 1 lb 12 oz)
  • 300 mlVegetable stock (≈ 1¼ cups)
  • 2 cansKidney beans (canned), drained (≈ 500 g · ≈ 1 lb 2 oz)
  • 1 canSweetcorn (canned), drained (≈ 285 g · ≈ 10 oz)
  • 1 tspSalt (≈ 5 g · ≈ ¼ oz)
  • To serve
  • 250 gBasmati rice (≈ 9 oz)
  • 1Lime (≈ 60 g · ≈ 2 oz)
  • ½ bunchCoriander (≈ 13 g · ≈ ½ oz)

Contains: Celery

Method

  1. Step 1: Dice the onions, garlic and peppers.

  2. 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

  3. Step 3: Add the tomato purée, cumin, paprika and chilli flakes and toast for 1 minute, stirring.

    Timer: 1 min

  4. 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

  5. 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

  6. 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
Calories565 kcal
Protein20 g
Carbohydrates94 g
Fat9 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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Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 2 tbsp Olive oil
  • 2 Onions
  • 3 cloves Garlic
  • 2 Red bell peppers
  • 2 tbsp Tomato paste
  • 2 tsp Cumin, ground
  • 1 tsp Chilli flakes
  • 2 cans Chopped tomatoes (canned)
  • 300 ml Vegetable stock
  • 2 cans Kidney beans (canned)
  • 1 can Sweetcorn (canned)
  • 250 g Basmati rice
  • 1 Lime
  • ½ bunch Coriander

Check the pantry

  • 2 tsp Paprika, sweet
  • 1 tsp Salt

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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