The Vegan Chili Sin Carne is a delicious recipe, and the spices are great in it. Furthermore, it is a combination of plant-based items and spicy ingredients. You may serve this wonderful meal prep dish, which is an easy vegan chili sin carne recipe, with rice or other favorite side dishes. Make this filled with nutrients and healthy plant-based chili with your preferred meat substitute for a fast lunch or dinner. It’s tasty, meatless, spicy, and easy to make.
Ingredients:
- Vegetable broth: 2/3 cup.
- Onions: 2.
- Paprika powder: 1-2 tsp.
- Sugar: 1.
- Tomato passata: 7 oz.
- Oil: 2-3 tsp
- Chopped tomatoes: 14 oz.
- Salt.
- Paprika powder: 1-2 tsp.
- Carrots: 1-2.
- Kidney beans: 7 oz.
- Soy granules: 4.2 oz.
- Cooked rice: 8.5 oz.
Instructions:
- Dice and peel the garlic.
- Chop and wipe out the leeks and carrots.
- In a vessel, add the sunflower soy granule.
- Cover it with the heated broth of vegetables and arrange it for almost a few moments.
- Next, save the extra broth and squeeze it out in a sieve.
- Stir in the cooking oil.
- Add the carrots, onions, and tofu, wheat, or soy granules.
- Sauté for around five minutes, stirring now and again.
- After that, add the tomato paste, garlic, Chile, and paprika powder, then continue to sauté for one more minute.
- To allow the ingredients to develop, add the tomatoes, kidney beans, corn, reserved vegetable stock, and a little pinch of pepper.
- Make it for a time on low heat.
- Once that’s done, smell and modify the spices.
- In between, prepare the rice as directed on the box.
- Put your chili over grains and top with lime wedges, fresh parsley, sesame seeds, and chili powder.
Notes:
- The remaining food is kept for extended storage or remains in the fridge for up to three days. Then just reheat in a microwave or saucepan over low heat. Use your preferred meat substitute. You may also add more veggies, mushrooms, or beans. If the meat substitute, side serving, and vegetable broth are all gluten-free, then this recipe should be gluten-free by default as well.
Nutritional facts:
Carbohydrates: 67.3 g.
Calcium: 91.2 mg.
Fat: 10.9 g.
Calories: 437.6 kcal.
Iron: 7.8 g
Protein: 23.4 g
