Chili Sin Carne Recipes

Imagine a pot simmering with vibrant colors and aromatic spices wafting through your kitchen.

This Chili Sin Carne is a breeze to whip up, offering a comforting bowl of warmth that’s perfect for any cozy evening.

As the ingredients meld together, they transform into a rich, hearty dish that’s both satisfying and nourishing.

Let’s bring this delightful chili to life and savor every comforting bite.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 can opener
• 1 measuring cup
• 1 measuring spoon set

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 can (400g) chopped tomatoes
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chili Sin Carne, follow this timeline:

1. Reading Time (5 minutes):
   • Begin by reading through the entire recipe to familiarize yourself with the ingredients, equipment, and steps involved.
2. Preparation Time (15 minutes):
   • 0:00 – 5:00: Gather all the necessary ingredients and equipment. Chop the onion, mince the garlic, and dice the red and green bell peppers.
   • 5:00 – 10:00: Measure out the spices (cumin, chili powder, smoked paprika, ground coriander) and other ingredients (olive oil, vegetable broth, tomato paste).
   • 10:00 – 15:00: Open and drain the cans of chopped tomatoes, kidney beans, and black beans.
3. Cooking Time (30 minutes):
   • 15:00 – 20:00: Heat olive oil in the large pot over medium heat and sauté the chopped onion for about 5 minutes until translucent.
   • 20:00 – 21:00: Add minced garlic and cook for another minute until fragrant.
   • 21:00 – 26:00: Add the diced bell peppers and cook for about 5 minutes until they start to soften.
   • 26:00 – 27:00: Stir in the spices (cumin, chili powder, smoked paprika, ground coriander) and cook for 1 minute.
   • 27:00 – 30:00: Pour in the chopped tomatoes, kidney beans, black beans, and vegetable broth. Add the tomato paste and stir to combine.
4. Simmering Time (20 minutes):
   • 30:00 – 50:00: Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally.
5. Final Steps (5 minutes):
   • 50:00 – 55:00: Season with salt and pepper to taste. Remove from heat and let the chili rest for 5 minutes before serving.
6. Garnishing and Serving (5 minutes):
   • 55:00 – 60:00: Garnish with fresh chopped cilantro and serve with desired sides like rice, bread, or tortilla chips.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the diced red and green bell peppers and cook until they start to soften, about 5 minutes.

Stir in the cumin, chili powder, smoked paprika, and ground coriander, cooking for 1 minute.

Pour in the chopped tomatoes, kidney beans, black beans, and vegetable broth.

Add the tomato paste and stir to combine all ingredients well.

Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.

Season with salt and pepper to taste.

Remove from heat and let the chili rest for 5 minutes before serving.

Garnish with fresh chopped cilantro before serving.

Serving Tips

• Rice: Serve the chili over a bed of fluffy white or brown rice to make it a more filling and satisfying meal.
• Tortilla Chips: Pair with crunchy tortilla chips for a delightful texture contrast, perfect for scooping up the chili.
• Bread Rolls: Accompany with warm bread rolls to soak up the rich, flavorful sauce.
• Cornbread: Serve with a slice of cornbread for a sweet and savory combination that complements the chili.
• Avocado Slices: Add fresh avocado slices on top for a creamy texture and a touch of freshness to the dish.

Storage

To store Chili Sin Carne, let it cool completely.

Then, transfer to airtight containers.

Refrigerate for up to 4 days.

Alternatively, freeze for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze Chili Sin Carne, let it cool completely.

Then transfer to airtight containers or freezer bags.

Label with the date.

Store up to 3 months.

Thaw overnight in the refrigerator.

Reheating

To reheat Chili Sin Carne, warm it in a pot over medium heat.

Stir occasionally until heated through.

Alternatively, microwave on medium power.

Stir halfway for even heating.

Final Thoughts

Chili Sin Carne is a delicious and hearty Mexican-inspired dish that’s perfect for vegetarians and vegans.

The combination of beans, bell peppers, and spices creates a rich and flavorful meal.

It’s easy to prepare and can be enjoyed on its own or paired with rice, bread, or tortilla chips for a complete meal.

To enhance the flavor, consider adding a pinch of cayenne pepper for extra heat or a dash of lime juice for acidity.

If you prefer a thicker chili, you can mash some of the beans with a fork or potato masher while cooking.

Garnishing with fresh cilantro adds a burst of freshness to the dish.

Enjoy your tasty and satisfying Chili Sin Carne!

Frequently Asked Questions

Can I Substitute Canned Beans With Dried Beans?

Yes, you can substitute canned beans with dried beans. Soak them overnight, then cook until tender. Adjust cooking time accordingly, ensuring they’re fully cooked before adding. This technique enhances flavor but requires planning and patience.

What Can I Use Instead of Smoked Paprika?

You can substitute smoked paprika with regular paprika and a dash of liquid smoke. If you don’t have liquid smoke, use a pinch of chipotle powder for a smoky kick, enhancing the depth of your dish.

How Can I Make This Dish Spicier?

To spice up your dish, incorporate finely chopped fresh jalapeños or serrano peppers during the sautéing stage. Alternatively, blend in a teaspoon of cayenne pepper or crushed red pepper flakes for extra heat and depth.

Is There a Way to Make This Recipe Gluten-Free?

Make certain your ingredients are naturally gluten-free. Opt for certified gluten-free vegetable broth and spices. Double-check canned goods for cross-contamination. Use clean utensils to avoid gluten exposure, making sure a safe, delicious gluten-free chili experience.

Can I Use Other Types of Beans in This Recipe?

Absolutely, substitute with cannellini or pinto beans for a creamier texture. Drain and rinse them well. Incorporate them just like the original beans, ensuring even heat distribution and ideal flavor absorption during the simmering process.

Chili Sin Carne

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Mexican

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 can opener
• 1 measuring cup
• 1 measuring spoon set

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 can chopped tomatoes 400g
• 1 can kidney beans drained and rinsed, 400g
• 1 can black beans drained and rinsed, 400g
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh cilantro chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the diced red and green bell peppers and cook until they start to soften, about 5 minutes.
• Stir in the cumin, chili powder, smoked paprika, and ground coriander, cooking for 1 minute.
• Pour in the chopped tomatoes, kidney beans, black beans, and vegetable broth.
• Add the tomato paste and stir to combine all ingredients well.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
• Season with salt and pepper to taste.
• Remove from heat and let the chili rest for 5 minutes before serving.
• Garnish with fresh chopped cilantro before serving.

Notes

To enhance the flavor, consider adding a pinch of cayenne pepper for extra heat or a dash of lime juice for acidity. If you prefer a thicker chili, you can mash some of the beans with a fork or potato masher while cooking. This dish pairs well with rice, bread, or tortilla chips for a complete meal.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.