Name: "Sin" Carne Chili with Soy Protein
Prep time: 30 min
Cook time: 25 min
Yield: 4 people
Cuisine: Mexico
Ingredients: 450 oz ofcanned red beans; 125 oz ofsoy protein (large); 300 oz ofchopped tomatoes; 3 green peppers (a little bit, or cayenne pepper if you don't have any); 3 onions; 1 green bell pepper; 2 pods ofgarlic; 1 cup ofvegetable broth; 1 tbsp offlour (or cornstarch ("Maizena")); mixing bowl; mortar

main courses prepared in advance traditional cuisine

Updated on 19 April 2025 by

charlie

9 reviews 4.1 : Very good

Cuisine

Mexico

Diet

Vegan Vegetarian

Level

Easy

Preparation

30 minutes

Cooking

25 minutes

Here is my recipe for Chili sin Carne, a delicious vegetarian alternative to Mexican Chili con Carne. I adapted this recipe from one found in the excellent little book Recettes Végétariennes du Monde Entier, Garance Leureux, La Plage, 160 pages, which I highly recommend. In my version, I added soy protein to make it higher in protein. But this is optional, and the kidney beans already provide a substantial source of plant-based protein in this recipe. It’s a very simple dish to prepare, and you can cook large batches ahead of time. You can serve this Chili sin Carne with rice or bulgur. Enjoy, and thank you in advance for your comments!

For

people

Add to shopping list

15.9 oz of canned red beans
4.4 oz of soy protein large
10.6 oz of chopped tomatoes
3 green peppers a little bit, or cayenne pepper if you don't have any
3 onions
1 green bell pepper
2 pods of garlic
4.2 cup of vegetable broth
1 tbsp of flour or cornstarch ("Maizena")

Kitchen utensils
mixing bowl
mortar

1
Prepare the vegetable broth using boiling water. Depending on the type of broth you choose, you will need to dissolve the bouillon cube or steep the tea bag.
2
Pour the dried soy protein into a mixing bowl and cover it with some of the broth to rehydrate it.
Let it soak for about 30 minutes.
3
Peel, remove the core, and dice the onion into brunoise.
4
Crush the garlic in a mortar with two pinches of coarse salt.
5
Wash, seed, and dice the bell pepper into small cubes.
6
Rinse and chop the fresh chili peppers into small pieces, or grind the cayenne pepper in a mortar.
7
Heat a little oil in a Dutch oven or a deep skillet.
Add the onion, bell pepper, chili pepper, and garlic and cook until softened, for about 5 minutes.
8
Next, add the beans, tomatoes, and rehydrated soy protein.
Pour in half of the broth, cover, and simmer for 20 minutes.
9
Meanwhile, in a saucepan, mix one tbsp of oil with the flour.
Scoop out one cup of cooking liquid from the skillet and stir it in.
Thicken the sauce over low heat for a few minutes.
10
Pour the sauce over the beans once they're done cooking, and check the seasoning.
11
Add some chopped fresh parsley and serve piping hot.