Chili sin Carne with Lentils and Vegan Mince

For this chili, I tried vegan mince with pulses, tomatoes and potatoes, and the result became one of my favourite hearty stews. Use already cooked lentils and kidney beans; the diced potatoes cook directly in the chili.

Use cooked pulses

The kidney-bean, sweetcorn and brown-lentil quantities are drained weights. If cooking lentils yourself, weigh out 240 g after cooking. Dry lentils require different liquid and timing and should be cooked separately for this version.

Cut the potatoes into small cubes

Cut the peeled potatoes into roughly 1 cm cubes and gently simmer until completely tender. Add a little water if the tomato sauce thickens too much. Brown the vegan mince separately, following its packet instructions. Avocado, lime and tortilla chips in the photographs are serving suggestions and excluded from the nutrition estimate.

Kitchen tip

Stir regularly, reaching the bottom of the pan to prevent sticking. Add chili flakes gradually and taste before adding more; it is easier to increase the heat than reduce it.

Easy recipe

Chili sin Carne with Lentils and Vegan Mince

★★★★★★★★★★5.0 out of 5 · 1 rating

Vegan chili sin carne with cooked lentils, kidney beans, sweetcorn and potatoes. Brown the vegan mince separately and simmer until the potatoes are tender.

Prep time

15 min

Cook time

30 min

Yield

4 servings

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Ingredients

− 4 +

• 2shallots
• 2 clovesgarlic
• 200 gpotatoes, peeled weight
• 280 gkidney beans, cooked and drained
• 280 gcorn, cooked and drained
• 240 gcooked brown lentils, cooked and drained
• 400 gchunky tomatoes
• 2 tbsptomato paste
• 180 gvegan ground beef, prepared chilled product, cook according to packet
• salt, pepper
• chili flakes
• optional: chili pepper, chopped
• optional: avocado & lime
• 1 tbspoil for sautéing., total for saucepan and frying pan
• 200 mlwater, as needed

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Instructions

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1. Peel and finely chop the shallots and garlic. Peel the potatoes, weigh out 200 g and cut into roughly 1 cm cubes. Drain the cooked kidney beans, sweetcorn and cooked brown lentils and weigh out the stated quantities.
2. Divide the measured tablespoon of oil between the saucepan and frying pan. Soften the shallots and garlic in the saucepan, then stir in the tomato paste and cook for about 1 minute.
3. Add the chopped tomatoes, potato cubes, kidney beans, sweetcorn and lentils. Add a little of the 200 ml water, bring to a boil and gently simmer over low-medium heat for about 25–30 minutes until the potatoes are tender. Stir regularly and add more water as needed.
4. Fry the vegan mince and add to the chiliMeanwhile, thoroughly cook the vegan mince in the remaining oil according to its packet, about 6 minutes depending on the product, turning several times. Stir into the chili and heat together.
5. Season with salt, pepper and chili flakes. Add a little finely chopped fresh chili if desired. Adjust the consistency with a little water and serve, with optional avocado and lime.

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Nutrition per serving

Calories

397 kcal

Protein

22.5 g

Carbohydrates

55.7 g

Sugar

11.9 g

Fat

9.6 g

Saturated fat

3.2 g

Fibre

17.9 g

Salt

1.7 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace