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Home Vegetarische Chili Sin Carne

Vegetarian Slow cooker Vegan Meal prep Beans Comfort food Multicooker Mexican

Chili sin carne is proof that you don't need meat for a stew with character. Beans, tomatoes, peppers and a generous dose of spices do all the work, and they prefer to do that slowly at a low temperature. If you use a multicooker with a slow-cook function, you can put everything in one pot and let the appliance do the rest. If you'd rather use a separate slow cooker, this recipe works just as well in that. The result is a deep, full flavor you'll enjoy even more the next day.

x_ckl_recipe_markerVegetarian Chili Sin Carne This vegetarian chili sin carne is exactly the kind of dish that practically cooks itself while you get on with other things. Packed with beans, vegetables and spices that come together into something special. How to make vegetarian chili sin carne in the multicooker? Main course Mexican 4 to 6 people 20 min 6 hours 20 min (on low) or 3 hours 20 min (on high)

Heat a splash of oil in your multicooker on the sauté function (or in a frying pan). Sauté the onion and garlic for about 3 minutes until soft and fragrant.
Add the bell peppers and carrot and cook for another 2 minutes. Stir well so everything gets a bit of color.
Add the chopped tomatoes, tomato paste, kidney beans, black beans, corn, vegetable broth, chili flakes, cumin, smoked paprika, oregano, ground cinnamon, salt and pepper. Stir everything well.
Set the multicooker to the slow-cook setting (low, 6 to 8 hours) or the slow-cook setting on high (3 to 4 hours). Put the lid on and let the chili do its thing.
Taste at the end and season with extra salt, pepper or chili flakes as desired. Stir in a small splash of lime juice just before serving for a fresh touch.
Serve the chili sin carne with rice, tortilla chips or a piece of bread. Garnish with sour cream, fresh cilantro and a lime wedge.

Vegetarian Slow cooker Vegan Meal prep Beans Comfort food Multicooker Mexican 1 large onion, finely chopped 3 cloves garlic, finely chopped 2 bell peppers (red and yellow), diced 2 carrots, diced small 2 cans peeled tomatoes (à 400 g), coarsely chopped 2 tbsp tomato paste 1 can kidney beans (400 g), drained and rinsed 1 can black beans (400 g), drained and rinsed 1 can corn (200 g), drained 200 ml vegetable broth 1.5 tsp ground cumin 1.5 tsp smoked paprika 1 tsp chili flakes (or more to taste) 1 tsp dried oregano 0.5 tsp ground cinnamon Salt and pepper to taste Juice of 1 lime Splash of olive oil Sour cream, fresh cilantro and lime for garnish Multicooker or slow cooker Cutting board Sharp knife Wooden spoon or spatula Can opener Measuring spoons Slowcooker slow-cooker-1 Measuring Spoons measuring-spoons Chopping Board chopping-board Knives knives GreenPan Multicooker / Omnicooker - 5.7 Liter - Stainless Steel - Ceramic Non-Stick Coating Green Pan ["Omnicooker"] GreenPan Slow Cooker - 6.0 Liter - Black - Ceramic Non-Stick Coating Green Pan ["Slowcooker"] Cosy & Trendy Dinner Plates Baltic Luna ø 27 cm - 6 pieces Cosy & Trendy Dinerbord Classic Draadjesvlees foodies-klassiek-draadjesvlees Rendang Daging foodies-rendang-daging Semmelknödel foodies-semmelknodel Pulled chicken uit de slowcooker foodies-slow-cooker-pulled-chicken

Recipe

Vegetarian Chili Sin Carne

This vegetarian chili sin carne is exactly the kind of dish that practically cooks itself while you get on with other things. Packed with beans, vegetables and spices that come together into something special.

Course	Main course
Kitchen	Mexican
Servings	4 to 6 people

Preparation time

Preparation time	20 min
Total	6 hours 20 min (on low) or 3 hours 20 min (on high)

Equipment

Multicooker or slow cooker
Cutting board
Sharp knife
Wooden spoon or spatula
Can opener
Measuring spoons

Ingredients

1 large onion, finely chopped
3 cloves garlic, finely chopped
2 bell peppers (red and yellow), diced
2 carrots, diced small
2 cans peeled tomatoes (à 400 g), coarsely chopped
2 tbsp tomato paste
1 can kidney beans (400 g), drained and rinsed
1 can black beans (400 g), drained and rinsed
1 can corn (200 g), drained
200 ml vegetable broth
1.5 tsp ground cumin
1.5 tsp smoked paprika
1 tsp chili flakes (or more to taste)
1 tsp dried oregano
0.5 tsp ground cinnamon
Salt and pepper to taste
Juice of 1 lime
Splash of olive oil
Sour cream, fresh cilantro and lime for garnish

How to make vegetarian chili sin carne in the multicooker?

Heat a splash of oil in your multicooker on the sauté function (or in a frying pan). Sauté the onion and garlic for about 3 minutes until soft and fragrant.
Add the bell peppers and carrot and cook for another 2 minutes. Stir well so everything gets a bit of color.
Add the chopped tomatoes, tomato paste, kidney beans, black beans, corn, vegetable broth, chili flakes, cumin, smoked paprika, oregano, ground cinnamon, salt and pepper. Stir everything well.
Set the multicooker to the slow-cook setting (low, 6 to 8 hours) or the slow-cook setting on high (3 to 4 hours). Put the lid on and let the chili do its thing.
Taste at the end and season with extra salt, pepper or chili flakes as desired. Stir in a small splash of lime juice just before serving for a fresh touch.
Serve the chili sin carne with rice, tortilla chips or a piece of bread. Garnish with sour cream, fresh cilantro and a lime wedge.

Cooking mode Prevents your screen from going to sleep

The great thing about this chili is that it only tastes better the next day. Feel free to make a big pot and store the rest in the fridge or freezer. That way you always have a tasty meal on hand without having to spend more time on it.

A multicooker with a slow-cook function is exactly the appliance for this kind of dish. You throw the ingredients in, turn it on, and when you come back something very tasty is waiting for you. Quality that pays for itself, day after day.

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