Best Vegetarian Chili Sin Carne: Easy & Flavorful Recipe

Chili sin carne – which literally means chili without meat! This is a lovely flavorful recipe shared by Ola B!
A vegetarian take on the classical Chili con carne.
With “chili” in the name, this recipe come with a “spicy” label 🙂 But whats life without some spice!

Shelf life & Storage

The shelf life of chili sin carne can vary depending on how it’s stored. In the refrigerator, a properly stored chili sin carne can last for 3 to 4 days. Make sure it’s kept in an airtight container to maintain its freshness and prevent it from absorbing other flavors in the fridge. For longer storage, chili sin carne can be frozen. When frozen in an airtight, freezer-safe container or a heavy-duty freezer bag, it can last for up to 4 to 6 months. Remember to cool your chili to room temperature before refrigerating or freezing to ensure food safety. Defrost frozen chili in the refrigerator overnight before reheating, and always reheat thoroughly before serving.

Serving options

Chili sin carne can be served in bowls with your choice of toppings, used as a filling for tacos or burritos, or even as a sauce for pasta for an interesting fusion dish. Its hearty and robust flavor profile makes it a satisfying main course, and its versatility allows for numerous creative serving options.

Chili sin carne
Veggie delight!

Chili sin carne

Recipe by Ola B
0.0 from 0 votes

A delicious Mexican dish in a Vegetarian version

Course: MainCuisine: MexicanDifficulty: Medium


Prep time


Cooking time






  • 8 g 8 Mexican spices

  • 3 cloves 3 Garlic

  • 24 ml 24 Balsamic cream

  • 2 nos 2 Red peppers

  • 2 cans 2 Tomatoes (In pieces)

  • 150 g 150 Yogurt

  • 300 g 300 Jasmine Rice

  • 1 can 1 Black Beans

  • 2 nos 2 Avocados

  • 2 nos 2 Red pointed peppers

  • 2 nos 2 Red chilli peppers

  • 2 nos 2 Red onions

  • 10 g 10 Coriander

  • 10 g 10 Parsley

  • 8 g 8 Vegetable broth

  • 1 pinch 1 Salt(as per taste)

  • 1 pinch 1 Pepper(as per taste)


  • Peel the garlic and onion. Cut the onion into small strips. Cut the pepper in half, remove the core and cut the pepper halves into strips.
  • Drain the beans through a sieve and rinse with cold water until the water runs clear. 
  • Heat plenty of water in the kettle. In a small pot, add 600 ml of hot water, salt, stir in the rice and bring to a boil once. Cover with a lid and cook for about 10 minutes over low heat. Then remove from the heat and leave covered for 10 minutes.
  • Heat 1 tablespoon of oil in a large pot over high heat. Fry the onion and pepper strips in it for 2 – 3 minutes.
  • Put in the garlic, add the Mexican spice mixture and fry for 1 minute
  • Add beans, chopped tomatoes, powdered vegetable broth and balsamic vinegar cream. Cover and simmer for 25-30 minutes until the peppers are soft and the chili is creamy.
  • Season with salt and pepper.
  • Serving Instruction
  • Finely chop the parsley and coriander.
  • Cut the chili in half, remove the seeds and cut the chili halves into strips (warning: spicy!)
  • Cut the avocado in half, remove the pit, remove the pulp and cut into strips.
  • Pour the yogurt into a small bowl and season with salt and pepper.
  • Fluff the rice a little with a fork.
  • Fold in the chopped herbs and place on plates.
  • Serve with chili and sprinkle with chopped chili. Enjoy an avocado and a portion of yogurt. Enjoy your meal!


  • For the vegan variant, simply substitue Yogurt with Soy Yogurt
  • Nutritional values are an indication based on ingredients. Actual nutrition may vary depending on certain factors

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