Chili sin carne


This chili sin carne is a hearty dish thanks to a combination of beans and quinoa. The dish is originally from a Dutch magazine, but has been slightly modified to make it more filling. With mild flavors, this is perfect for days where the evenings are just a little colder than we’d like. The chili also freezes well, making it a perfect dish to always have a healthy meal on hand.

Chili sin carne

10 minutes preparation + 25 minutes cooking — serves 4


  • 2 red onions
  • 3 small carrots
  • 2 stalks celery
  • 1 red pepper
  • 4 cloves of garlic
  • 1 tablespoon Mexican spice mix
  • 1 can chopped tomatoes
  • 1 can black beans
  • 1 can kidney beans
  • 500ml vegetable stock
  • 100 grams quinoa
  • Oil
  • Optional: sour cream

Preparing the vegetables

  1. Chop the onions.
  2. Wash and grate the carrot.
  3. Cut the celery into arcs.
  4. Wash the red peper and cut into bite-sized pieces.
  5. Crush the garlic.

Preparing the chili sin carne

  1. Heat some oil in a large pan.
  2. Fry the onion, carrot and celery for c. 5 minutes until the onion becomes soft.
  3. Add the pepper, garlic and Mexican spice mix and fry for another two minutes.
  4. Add the chopped tomatoes and cook until most of the moisture has evaporated.
  5. Add all the beans with the liquid from the cans, vegetable stock, and quinoa.

Bringing it all together

  1. Cook the chili sin carne uncovered for c. 15 minutes on a medium heat. Stir regularly.
  2. Serve the chili sin carne with sour cream if using.
Enjoy your meal!

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Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!

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