Chili Sin Carne

Chili Sin Carne

This vegan chili sin carne is a simple recipe that is healthy, plant-based, rich in protein, meat-free and super tasty!


  • For the tofu marinade
  • 6 tbsp soy sauce
  • 5 tbsp olive oil
  • 1 tsp mustard
  • Salt & Pepper to taste

  • For the rest
  • 1 onion
  • 3 garlic cloves
  • 1 red capsicum
  • 1 can (approx 600 g) diced tomatoes
  • 3 tomatoes
  • 6 tbsp tomatoe paste
  • 1 can (à 400 g / approx 250g without the juice) kidney beans
  • 1 can (approx 150g) corn
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp chili powder
  • 2 tbsp capsicum/paprika powder
  • 1 1/2 tsp salt or to taste
  • pinch of black pepper
  • 1 tbsp brown sugar or 1 piece of dark chocolate
  • 300 g tofu


Step 1

Prepare the marinade: Mix soy sauce with the olive oil, mustard, salt and pepper. Crumble the tofu with the help of a fork (so that it looks like mince). Add the marinade, stir it well and let is soak for at least 30 minutes (the longer the better).

Step 2

Peel and chop the onion and garlic cloves. Cut the tomatoes and capsicum into small dices. Wash the kidney beans and the corn.

Step 3

Heat up oil in a large pan and sautée onions for a couple of minutes. After a minute add the garlic. Add the marinated tofu and cook it until it slightly roasted (approx 4-5 minutes)

Step 4

Add diced tomatoes, diced capsicum, tomato paste, the beans, corn and some water (~50-100ml). Mix well and let it cook for around 20-25 minutes.

Step 5

Add oregano, basil, chili powder, capsicum/paprika powder, sugar/chocolate and salt and let it cook for some more minutes until it has reached the desired thickness. Stir occasionally