Fiery hot: Chili sin Carne – the classic without any meat

Spicy enjoyment
Vegan recipe for chilli sin carne – the classic without any animal products

by Laura Stunz
14.10.2021, 11:30 a.m.

Chili con carne is a classic of Tex-Mex cuisine. Hot, hearty and spicy, the dish is very popular. But a chili does not always have to contain meat. The vegan variant is now widespread. Numerous recipes replace the “carne” (dt. Meat) with alternatives such as soy, seitan, lentils or quinoa.

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Season properly

The key to a successful Chili sin Carne (by the way, sin means “without” in Spanish) lies in the right seasoning. Paprika, oregano, fresh cayenne pepper, cumin and chilli powder give the chilli its characteristic taste. Fresh onions and lots of garlic make the dish spicy and hearty. For those of us who like to experiment, add cinnamon and cocoa powder to the chilli – the sweet-tart spices round off the taste of the chilli sin carne and underline the spiciness of the dish in a sophisticated way.

With a fine seasoning, lentils, soy and co. Can also acquire the flavor that is so typical of chilli. The focus is of course on a pleasant spiciness, after all, this is the main characteristic of the Mexican cult dish. A good chili should be creamy, not too runny and not too firm – just enough for a nice slice of crusty bread to absorb the sauce. Chunky tomatoes, crunchy lentils as well as corn and kidney beans provide that certain bite.

Probably not Mexican

The original – chili con carne – is often associated with Mexican cuisine. In Mexico, however, this dish, which is so popular with us, is hardly consumed – if at all, it is only found in tourist areas of the country.

In any case, the origin of the chilli is controversial. While some claim that the stew was cooked by the US Army as cheap mass catering for their soldiers, others are convinced that the stew was used by the Indians as a substitute for the dried meat pemmican, which was cooked into a thick stew with various spices before consumption was developed.

Either way, the dish has been one of the most popular foods in Texas since the early 20th century. Due to the huge herds of cattle and the resulting surplus of meat, the dish was inexpensive to prepare, and Chili Con Carne is still the Texan national dish today. The area around San Antonio in particular is considered to be the center of chilli culture.

Fast after-work kitchen

Chili sin Carne is the ideal recipe for after work – it hardly needs any fresh ingredients and is quickly mixed together, then it cooks itself as well as it does by itself. After a maximum of an hour, the chili is cooked and the spices have fully developed their aroma. The cooking time is ideal for whipping up the kitchen – so you can crumble on the couch after enjoying yourself.

Chili sin carne is not only made quickly, it is also very insensitive because it does not contain any meat. This makes the dish easy to transport and ideally suited as a party stew. In this way you not only impress your guests, but also save yourself a lot of preparation work.

In addition, the herbal version of the classic is very nutritious. Lentils and kidney beans supply the body with high-quality, vegetable protein, as well as vitamins and nutrients such as iron, potassium and magnesium. In addition, the legumes are rich in fiber and carbohydrates and thus contribute to long-lasting satiety. Last but not least, they regulate digestion. By the way: cumin contributes to the better tolerance of the legumes. Chili is also anti-inflammatory and has an antibacterial effect – a natural booster for the immune system.

Recipe for a vegan chili sin carne

ingredients

preparation

Tip: if the chilli sin carne is well drawn, it tastes twice as good. Baguettes or farmer’s bread are ideal as a side dish, but rice, potatoes or – very traditionally – tortilla chips also taste great with a spicy stew.