Vegan Chili Sin Carne

This vegan Chili Sin Carne really works every time. Do not forget that you can also freeze this very well. This way you always have a good supply at home. Delicious to eat with rice, fresh coriander and a fresh salad. This chili sin carne also works great in tortilla wraps, tacos and much more dishes. Really worth a try. We are curious what you think. Let us know in the comments below.

Serves: 6
Prep time: 15 minutes
Total time: 40 minutes

Ingredients

1 tsp sunflower oil
260 g onions
600 g mushrooms
1 tbsp sweet-salt mix (click here for the recipe)
¼ tsp chili powder
½ tsp cayenne pepper
⅛ tsp black pepper
70 g tomato paste
20 g garlic
2 tbsp palm sugar
2 cans (800 g) peeled tomatoes
400 ml water
1 can (400 g) kidney beans

Method

1. Peel the onions and chop finely. Tear and crumble the mushrooms into pieces with your hands.
2. Heat the sunflower oil in a large saucepan over medium heat. Fry the onions and then add the mushrooms together with the sweet-salt mix, chili powder, cayenne pepper and black pepper. Bake everything for about 5 minutes until the mushrooms turn brown and most of the moisture has evaporated.
3. Add the tomato paste, minced garlic and palm sugar. Stir well and bake for 2 minutes.
4. Add the peeled tomatoes and the water together with the drained kidney beans. Bring everything to a boil, reduce the heat and simmer for about 25 minutes to the right thickness. Don’t forget to stir occasionally.

Tip: If you would like the sauce to be thicker, add less water or let the chili sin carne simmer longer.