Vegetarian Chili Sin Carne: High-Protein Recipe

Chili Sin Carne, or meatless chili, is much more than just a vegetarian alternative. It's a warm and comforting burst of flavor, perfect for an evening with friends or a cozy night in. This recipe, particularly rich in protein, will satisfy you with its generous texture and intense taste. Get ready to savor a culinary journey to the flavors of Mexico, without compromising on deliciousness!

I've always been fascinated by how vegetarian recipes can be just as tasty, or even more so, than their meat-based counterparts. Chili sin carne is a perfect example of this incredible transformation. With simple ingredients and an easy preparation, you can create a complete, nourishing, and delicious dish, perfect for a family meal.

Whether you're a seasoned vegetarian or simply curious to discover new flavors, this recipe is for you. Prepare for a vegan feast that will leave an indelible taste impression. You'll never look at chili the same way again!

Ingredients

Serves 4:

• 1 tablespoon of olive oil
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (400g) of red kidney beans, drained and rinsed
• 1 can (400g) of black beans, drained and rinsed
• 1 can (400g) of crushed tomatoes
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper (or more, according to your preference)
• 1 teaspoon of oregano
• 1 tablespoon of brown sugar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 150g of cooked quinoa
• 200g of button mushrooms, sliced
• 1 tablespoon of balsamic vinegar
• Fresh coriander, chopped (for garnish)

Instructions

1. Preheat the oven to 180°C.
2. In a large saucepan or casserole dish, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
3. Add the garlic, peppers and mushrooms. Cook for 5 more minutes, stirring regularly.
4. Add the cumin, paprika, cayenne pepper, oregano, brown sugar, salt and pepper. Cook for 1 minute, stirring constantly, to release the aromas.
5. Stir in the kidney beans, black beans, chopped tomatoes, and cooked quinoa. Bring to a boil, then reduce heat to low, cover , and simmer for 20 minutes.
6. Before serving, add the balsamic vinegar and mix well.
7. Serve hot, garnished with fresh coriander.

Chef's Tips

For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes. You can also add other vegetables such as carrots, corn, or zucchini. For an even protein-rich version, add lentils.

Conservation

This chili will keep in the refrigerator for 3 to 4 days. You can also freeze it for later use.