Chili sin Carne — with Lentils and Beans, Filling Without Meat
Yvonne Ammann VeganSoften onions, garlic, pepper and carrot, toast cumin, smoked paprika, cocoa and tomato purée, add 150 g red lentils, tinned tomatoes and stock, simmer 20 minutes, beans and sweetcorn for the last 10. The red lentils collapse and give the texture of mince — nobody misses it.
Chili sin carne is the vegetarian dish that even meat eaters eat without comment, because it tastes the same: smoked paprika, cumin, tomatoes, beans. The red lentils collapse as they cook and give the body that mince would otherwise provide. It comes entirely from the store cupboard, costs under two francs a head and is better on day two.
Ingredients
- 150 g Red lentils
- 2 tins Kidney beans (400 g each, drained)
- 1 tin Sweetcorn (about 300 g, drained)
- 2 tins Tomatoes (chopped, 400 g each)
- 2 pieces Onions
- 3 pieces Garlic cloves
- 1 piece Bell pepper (red)
- 2 pieces Carrots
- 3 tbsp Rapeseed oil
- 2 tsp Ground cumin
- 2 tsp Paprika (smoked)
- 1 tsp Oregano
- 1 tsp Cocoa powder
- 2 tbsp Tomato purée
- 4 dl Vegetable stock
- 1½ tsp Salt
- 1 piece Lime
- Chilli flakes (to serve)
Method
- 1
Soften the vegetables
Finely dice the onions, garlic, pepper and carrots. Soften in the oil in a large pot over medium heat for 8 minutes until everything is tender.
- 2
Toast the spices
Add the cumin, paprika, oregano, cocoa and tomato purée and toast 1 minute until fragrant.
- 3
Simmer the lentils
Rinse the lentils, add with the tomatoes, stock and salt. Bring to the boil and simmer 20 minutes, stirring occasionally, until the lentils collapse and the sauce is thick.
- 4
Beans and sweetcorn
Rinse the beans and sweetcorn and simmer for the last 10 minutes. Season with lime juice and salt. Too thick? A splash of water.
- 5
Serve
With rice, bread or tortilla chips. On the table: avocado, soured cream or soya yoghurt, coriander, spring onions, chilli flakes for those who want heat.
Tips
- Six portions is deliberate: the chili keeps four days in the fridge and three months in the freezer. Day two as a filling for tortillas, day three on baked potatoes, day four baked with nachos.
- The cocoa is no joke — a pinch gives depth and dark colour without being tasted. A piece of dark chocolate does the same.
- With 200 g soya mince or 150 g chopped walnuts sweated with the vegetables it gets even 'meatier'. Not necessary — the lentils do the job.
What can I substitute?
Bulgur gives bite rather than body — 15 minutes. Tinned lentils go in with the beans; the sauce is thinner, so reduce 5 minutes uncovered.
Any tin of pulses works. Mixed is best — whatever the store cupboard offers.
Pumpkin in autumn, sweated with the carrots — it makes the chili sweeter and suits the smoked paprika.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Does chili sin carne taste like chili con carne?
Surprisingly close. The taste of chilli comes from cumin, smoked paprika, tomatoes and beans — not the meat. The red lentils provide the body, smoked paprika the roasted note. In a blind tasting most people cannot tell.
Is chili sin carne a complete meal?
Yes. Lentils and beans together provide about 18 g protein per portion and plenty of fibre — more than most meat dishes. With rice or bread it is a complete meal, for children too.
Can I freeze chili sin carne?
Yes, it is one of the best dishes for it — lentils and beans do not change when frozen. In portions, up to three months. Reheat from frozen in a pan with a splash of water.
How much does chili sin carne cost per person?
About 1.50 CHF per person for six portions — lentils, tinned beans, tinned tomatoes and sweetcorn cost about 1 CHF each at Migros and Coop. One of the cheapest hot meals there is.
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