Chili Sin Carne
A comforting and flavorful chili dish rich in vegetables, perfect for family meals or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 1 carrot
- 1 can (400 g) red beans, drained and rinsed
- 1 can (400 g) green lentils, drained and rinsed
- 400 g canned diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- 250 ml vegetable broth
- Optional garnishes: avocado, fresh cilantro, sour cream, or grated cheese
Instructions
- Prepare the vegetables: Peel and finely chop the onion and garlic. Cut the red bell pepper and carrot into small cubes.
- Heat a little olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent (about 5 minutes).
- Incorporate the bell pepper and carrot, and cook for another 5 minutes until they start to soften.
- Add the spices: Mix in the cumin, paprika, and chili powder. Stir well to coat the vegetables with the spices and cook for 1-2 minutes to release the aromas.
- Pour in the diced tomatoes, red beans, and lentils. Mix everything together.
- Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then reduce the heat to simmer. Partially cover and cook for 30 minutes, stirring occasionally.
- Taste the chili and adjust seasoning if necessary. If you prefer a spicier chili, feel free to add more chili powder.
- Serve hot, garnished with your choice of toppings for a delicious finishing touch.
Notes
This dish can be made ahead of time and tastes even better the next day. Feel free to add seasonal vegetables or adjust spices to your taste.