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+ servings

Chili Sin Carne (Vegan Chili Con Carne)

5 from 5 votes
A very hearty and flavour-packed Vegan Chili Con Carne, basically Chili Sin Carne that’s packed full of plant-based protein! Enjoy this as is, with some rice, tortillas, bread, anything you’d like!
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 4 people
Calories 149 kcal


  • 1 cup dry TVP or texturised vegetable protein (100g), see notes
  • 1 tbsp neutral oil vegetable, avocado, canola, etc
  • 1 red onion diced
  • 3 cloves garlic minced
  • 2 medium tomatoes diced
  • 1 cup tomato sauce (240 ml)
  • 3 tbsp tomato paste (30 g)
  • 2 small chunks vegan dark chocolate (5g), optional but highly recommended! - I used 70% dark chocolate
  • 1 cup vegetable stock (240 ml), see notes
  • 250 g cooked red kidney beans drained (from 1 400-g can)
  • 1 tsp salt or to taste

Spice Mix

  • 1 1/2 tsp cumin seed powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper powder
  • 1-2 tsp chili powder adjust according to 
desired spice
  • 1 tsp dried majoram optional

To Serve

  • Vegan cheese shreds or sour cream, for topping
  • Chopped cilantro or spring onion for garnish
  • Chopped green chiles or jalapeños


  • Rehydrate the TVP: rehydrate the TVP by by soaking it in hot water for at least 5 minutes. Afterwards, drain the water.
  • Heat a large pot over medium heat. Add in the oil. Sauté the onions until tender. Then add in the garlic and sauté for another 1-2 minutes. Add in the tomatoes and cook down until tender, around 2-3 minutes.
Add in the vegan mince/TVP and sauce for 2-3 minutes.
  • Add in the tomato sauce, vegetable stock or water, tomato paste, and the spice mix. Leave to simmer for 10-12 minutes, stirring every 2 minutes, on medium heat until the sauce starts to thicken. Add in the beans and dark chocolate (if using) leave to cook for a few more minutes.
  • Season with salt to taste. Feel free to adjust the spices according to your desired taste. Add some vegan cheese or egan sour cream, if desired. Sprinkle some chopped spring onions or cilantro. Enjoy while hot!


For vegetable stock/water


TVP/Vegan Mince

  • 100 g (1 cup) TVP makes 2 cups rehydrated TVP.
  • You can substitute the TVP by using 500 g vegan mince or plant-based ground meat.


Serving: 1serving | Calories: 149kcal | Carbohydrates: 17g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1244mg | Potassium: 386mg | Fiber: 6g | Sugar: 9g | Vitamin A: 763IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)