Chili Sin Carne

A plant-based twist on the classic chili that keeps you feeling full and energized long after your meal. Great for metabolic health and your gut, too.

It normally tastes even better the day after so cook a batch and enjoy it for a couple of days.

Ready in 30 minutes / 3-4 servings

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Tips

Optional Side:
For a more filling meal-serve the chili with wholegrain rice or quinoa. 

Toppings (one or more as you like):
-Fresh herbs (always)

-Roasted chopped pistachios

-Greek yoghurt

-A pinch of finely grated 90% chocolate

Ingredients

• 2 tbsp olive oil

  1 onion (100 g)

  2 garlic cloves

  1 red sweet pepper

  2 carrots (150 g)

  1-2 celery stick (100 g)

  1 vegetable stock

  400 g tomatoes (or 1 can)

  200-400 ml water

  400-600  g drained cannellini  or kidney beans

  6 sundried tomatoes

  ½ -1  tbsp sweet paprika powder

  ½-1  tbsp ground cumin

  ½-1 tsp cinnamon

  ½ -1 tsp hot chili powder (or fresh chili) to your liking)

  Salt, black pepper

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Preparation

1. Clean/peel all vegetables. Finely chop the onion and garlic. Dice the carrots, celery, red pepper, tomatoes, and sun-dried tomatoes into small squares.

2. Heat the oil in a pot over low–medium heat. Add the dried spices, onion, and garlic, and fry for a few minutes while  stirring.

3. Add the water and vegetable stock, then bring to a boil. Cover with a lid, and cook for 15–20 minutes, stirring occasionally.

4. Meanwhile, prepare your sides and drain and rinse the beans.

5. Add the beans to the chili. Season with additional spices, salt, and black pepper to taste.

6. Serve with toppings and a side.

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For more support, guidance and tools, you can also explore our services, including our Feasting while Fasting Program and Nourish to Flourish Course.

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