Chili con carne is a well-known dish. And the nice thing about it is that you can modify it as you like!
You can vary in the choice of legumes and vegetables depending on your taste and mood! The ingredients can vary every time. So this time I opted for the quick version of this tasty Mexican pot and also for the vegetarian version without meat – sin carne.
The legumes bring with it enough protein, so you can definitely do without meat.
This chili sin carne is quickly made up and is suitable either for a quick after work weeknight dinner, or it’s also excellent for meal prep!
Here is the recipe!
Chili sin carne
Nutritional facts per serving (2 soup ledles):
197 kcal, 24 carbohydrates, 6 g fat, 8 g protein
Ingredients for 6 servings:
- 1 big can of white beans
- 2 peppers, diced
- 500 g Mexican vegetable mix, frozen (kidney beans, green beans, corn, onions)
- 1 little can of chopped tomatoes
- 2 onions, diced
- 4 carrots, diced
- 3 cloves of garlic, diced
- 2 tbsp olive oil
- 1 tablespoon tomato paste
- 1 tsp herbs of Provence
- 500 ml of vegetable stock
- Salt pepper
- optional: hot chili peppers
- Heat the oil in a large pot.
- Lightly fry onions and garlic cloves.
- Add the peppers and carrots and stir well.
- Then add the beans and the vegetable mixture one after the other and stir.
- Now add the chopped tomatoes and the vegetable broth.
- Season with salt, pepper, and the herbs.
- If you like, you can already add the spicy chili peppers.
- Simmer for about 30 – 40 minutes, stirring occasionally.