Chili Sin Carne Recipe

I gotta say, making this Chili Sin Carne was a real adventure in my kitchen where the mix of onions, garlic, peppers, and beans comes together in a way that reminds me of those cozy, imperfect nights when every bite feels like a win.

I love my Chili Sin Carne recipe. I think olive oil, diced onion and minced garlic create a hearty base while chopped red and green bell peppers add nutrition.

I love how tomatoes combined with kidney and black beans, frozen corn, and carrots supply protein, vitamins, and a flavor boost.

Ingredients

• Olive Oil: healthy monounsaturated fats, helps sauté veggies for a rich base flavor.
• Onion: brings natural sweetness, fiber, and depth to the savory sauce.
• Garlic: infuses tons of aroma and antioxidants, enhancing overall taste.
• Bell Peppers: loaded with vitamin C and crunch, balancing out the heat.
• Diced Tomatoes: add tanginess and lycopene, boosting flavor and nutrition.
• Kidney Beans: offer protein, fiber, and a hearty texture that fills you up.
• Carrots: naturally sweet and fiber-rich, perfect for a slight sugary twist.
• Jalapeno Pepper: optional spice giving a nice kick for a bolder flavor.
• Frozen Corn: adds crunch, sweetness, and a boost of carbohydrates to the meal.
• Tomato Paste: concentrates tomato flavor with extra sweetness and tanginess.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 2 medium carrots, diced (optional but adds a nice sweetness)
• 1 can (400g) diced tomatoes
• 2 tbsp tomato paste
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 dash cayenne pepper (optional)
• Salt and pepper to taste

How to Make this

1. Heat the olive oil in a large pot over medium heat then add the diced onion and cook until its a bit soft.

2. Toss in the minced garlic, chopped red and green bell peppers, and if you want some extra heat add the finely chopped jalapeno pepper; stir well.

3. If using, add the diced carrots now to get that natural sweetness, and let them cook for a couple of minutes.

4. Stir in the tomato paste along with ground cumin, chili powder, smoked paprika and a dash of cayenne if you’re using it.

5. Pour in the can of diced tomatoes and the vegetable broth, mixing it all together.

6. Bring the mixture to a simmer and let it bubble gently for about 10 minutes so the flavors can blend.

7. Add in the drained and rinsed kidney beans and black beans, stirring them into the mix.

8. Mix in the frozen corn kernels and let everything simmer together for another 15 to 20 minutes.

9. Give it a taste then season with salt and pepper as needed.

10. Once everything is well combined and heated through, serve your Chili Sin Carne warm and enjoy it with your favorite toppings if you like.

Equipment Needed

1. Large heavy-bottomed pot – for simmering the chili sin carne.
2. Cutting board – needed for chopping the onions, peppers, garlic and carrots.
3. Sharp knife – for dicing, chopping and mincing all the veggies.
4. Stirring spoon – a heat-resistant spoon or spatula to mix all the ingredients.
5. Measuring spoons – to accurately measure olive oil, tomato paste and spices like cumin and chili powder.
6. Measuring cup – for the vegetable broth and frozen corn kernels.
7. Can opener – used to open the cans of diced tomatoes, kidney beans, and black beans.
8. Colander – for rinsing the kidney and black beans before adding them to the pot.

FAQ

• Q: How can i make this dish spicier?
  
  A: If you like it hot, just add a bit more jalapeno or a few extra pinches of cayenne pepper. Just be careful, it can get too spicy fast.
• Q: What does “Sin Carne” mean?
  
  A: It means “without meat” in Spanish, so this chili is perfect if you’re looking for a veggie-packed meal.
• Q: Can i substitute the veggies in this recipe?
  
  A: Sure, if you dont have carrots or bell peppers, feel free to swap them with what you got on hand. Just try to keep a mix of textures and flavors.
• Q: How long does it tak to cook all the ingredients?
  
  A: It usually takes about 30 to 40 minutes, which is plenty of time for the veggies and spices to really come alive.
• Q: Can i make this ahead of time?
  
  A: Definitely! This chili actually tastes even better the next day once the flavours have had more time to blend together.

Chili Sin Carne Recipe Substitutions and Variations

• Olive oil: You can use canola oil or even coconut oil if you dont have olive oil available. They work fine in this recipe.
• Red bell pepper: You can substitute with yellow or orange bell peppers instead. They give a similar sweetness and color.
• Kidney beans: Try using chickpeas or cannellini beans if you want a little twist in texture and flavor.
• Vegetable broth: If you dont have it, water with a bouillon cube works as a good alternative.
• Jalapeno pepper: If its too spicy for you, just leave it out or use a sprinkle of red pepper flakes.

Pro Tips

Try this updated version of the chili recipe, written in a casual, down-to-earth style:

1. First, heat up 2 tbsp of olive oil in a large pot on medium heat. Throw in a diced medium onion and let it cook until it’s a bit soft. Then, add 3 minced garlic cloves, one chopped red bell pepper, one chopped green bell pepper, and if you like extra heat, toss in that finely chopped jalapeno. Stir it all together.
2. If you want a natural touch of sweetness, add 2 diced carrots at this point. Let ’em cook for a couple of minutes before moving on.
3. Next, stir in 2 tbsp of tomato paste along with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika and a dash of cayenne if you’re into that kick.
4. Pour in a can (400g) of diced tomatoes and 1 cup of vegetable broth, mix things up and bring the pot to a simmer. Let it bubble for about 10 minutes so all the flavors can mix together nicely.
5. Now add a drained and rinsed can (400g) each of kidney beans and black beans. Stir them in along with 1 cup of frozen corn kernels. Let the whole thing simmer for another 15 to 20 minutes.
6. Give it a taste and season with salt and pepper as needed. Once everyting’s well combined and heated through, serve your Chili Sin Carne warm and enjoy it with your favorite toppings.

Pro Tips:
• If you really wanna deepen the flavor, try roasting the bell peppers in the oven first before adding them to the pot.
• Make sure to stir in the tomato paste really well so it coats the vegetables evenly. It makes a big difference in taste.
• For a thicker chili, mash some of the beans with the back of a spoon as they cook.
• Letting the chili simmer a bit longer (if you got the time) can really help the flavors meld together better. Enjoy!