Easy Vegetarian Chili Sin Carne with Black Beans

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You're going to love this Vegetarian Chili Sin Carne with all the chili flavor and loads of veggies: zucchini, eggplant & green bell pepper. All done in just 40 minutes it's loaded with flavor & multiple textures - and made with just a few simple steps.

Jump to:

• Why you will love this recipe
• What you need to make it
• How to make it
• Tips & tricks
• Recipe FAQ
• More quick & easy vegetarian weeknight dinners
• Recipe

This Vegetarian Chili Sin Carne is a twist on my go-to chili recipe (with meat) that I've made for years. But since I created this vegetarian chili recipe, I very seldom make the meat-kind anymore. It's just so good, I really don't miss the meat.

It's great just as it is, but even better with one or two toppings. I love to serve it with crème fraîche or sour cream, but you can also add avocado, shredded cheese or fresh cilantro.

Why you will love this recipe

• It's easy to make with just a few simple steps
• It's pretty quick and all done in 40 minutes
• It's loaded with flavor from tomatoes, chili, cayenne & cumin
• It's got lots of different textures
• So healthy - veggies, more veggies, beans and a bit of wine for that full flavor
• Great for meal prep - make a big batch and have dinner all ready on busy days

What you need to make it

Ingredient notes & substitutions

• Butter can be swapped for vegetable oil or olive oil
• Crushed tomatoes can be used interchangeably with chopped * tomatoes, and even tomato puree (with a little bit less texture as a result)
• Green bell pepper can be switched for red bell pepper, or another color
• Black beans should be soaked and cooked first. I use precooked beans in a can, but you can also prep them yourself. Hey Nutrition Lady has a great guide for cooking black beans!
• Black beans can be substituted for kidney beans or another bean of your choice
• Yellow onion can be swapped for red onion or shallots
• Chili powder & cayenne pepper - adjust the amount depending on how spicy you like it. The amounts stated make it pretty spicy, but not crazy.
• Salt adjust amount according to taste - taste test first

How to make it

1. Melt butter in a deep skillet * or pot over medium heat. Add onion and garlic and cook for 3-5 minutes until the onion is soft.
2. Add tomato paste
3. Fry the tomato paste for 1 minute
4. Add red wine

5. Simmer for 1 minute
6. Add bell pepper, eggplant and zucchini
7. Mix well and cook for 1 minute
8. Add crushed tomatoes and water

9. Add bay leaves, chili powder, cayenne pepper and black pepper and mix well
10. Crumble the bouillon cube and add it
11. Cover and simmer for at least 20 minutes
12. After 20 minutes, remove the lid, turn off the heat, and give it a good mix

13. Remove the bay leaves and taste test. Add salt as needed.
14. Add the black beans
15. Mix well and cover, let sit for 1 minute to let the beans get warm
16. All done! Serve your Vegetarian Chili Sin Carne with bread or tortilla chips and crème fraîche or sour cream.

Tips & tricks

• Fry the tomato paste for a minute to increase the flavor
• If you're unsure about the level of spiciness add half the written amount first and then add more just before serving, if needed
• Add salt at the end as it can otherwise easily get too salty when cooking
• Add the beans at the very end - you don't want them to cook, just get warm
• Store leftovers in the fridge in an airtight container for up to 4 days
• Freeze leftovers to keep them for longer - they're good for up to 3 months. Just keep in mind that freezing and reheating will change the texture of the beans.
• Reheat leftovers in a pot on the stove over medium heat for 5 minutes
• Reheat leftovers in the microwave in 1 minute increments

Recipe FAQ

More quick & easy vegetarian weeknight dinners

Looking for more quick & easy vegetarian weeknight dinners, like this Vegetarian Chili Sin Carne? Then check out these options!

• Thai Curry Fried Rice
• Roasted Sweet Potato & Feta Salad with Lemon Tahini Dressing
• One Pot Hummus Pasta
• Burrata Caprese with Spinach & Cashews
• Potato Stir-fry with Halloumi & Veggies

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Recipe