What's the difference between chili con carne and chili sin clarne?

The difference is in the meat! Chili con carne means "chili with meat," typically made with beef or another protein, while chili sin carne means "chili without meat," making it a vegetarian or vegan version of the dish.

Can I use dried beans?

Yes, you can use dried beans in chili, but they need to be soaked and cooked beforehand, as they take longer to soften than canned beans.

Is this kid-friendly?

Yes, chili can be kid-friendly! Just adjust the spice level by reducing or omitting the chili flakes. Adding only smoked paprika makes it a mild flavor that kids enjoy.

Can I add more vegetables?

Of course. Add some cooked pumpkin, fried mushrooms, or cooked sweet potatoes.

VERY EASY AND HEALTHY VEGAN CHILI

Description

This very easy and healthy vegan chili is packed with high-protein ingredients like beans. It's rich, saucy, and best of all it's made in one pot! Whether you're making it for a crowd at your next gathering or whipping it up for a cozy family meal, this chili is kid-friendly, and I have some tips to make it not spicy while still delivering great flavors.

Ingredients

Scale

1 onion, finely chopped

1 garlic clove, crushed

2 tablespoons of olive oil for frying

2 - 3 teaspoons smoked paprika (smoked paprika is the secret to this delicous chili!)

1/4 teaspoon chili flakes

2 cans red kidney beans (14 oz each)

1 can crushed tomatoes (14 oz)

a good squirt of Worcestershire sauce (Vegan-friendly brand)

salt to taste

SERVE WITH:

corn chips, rice, sour cream and sliced green onions.

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Instructions

Heat 1-2 tablespoons of olive oil in a skillet over medium heat.

Add the thinly sliced onion, garlic and a good pinch of salt and sauté until softened and golden. It helps to cover the skillet with a lid. The steam softens the onions then once soft, remove the lid and sauté until golden.

Add the kidney beans (drained and rinsed) and another good pinch of salt. Stir in the smoked paprika and chili flakes. Stir the beans so they get all of that flavor.

Then add the crushed tomatoes, stirring to combine. Do not add more liquid (like that little swirl of water to clean out the tomato can) you want the beans to be thick and tomato-ey.

Cover with a lid and simmer on low heat for 10-15 minutes, allowing the flavors to meld and the chili to thicken.

Add a dash or two of Worcestershire sauce. Season with salt to taste. Stir to combine.

You can use a fork to mash any tomato chunks if you like.

Serve with corn chips, rice, sour cream, and sliced green onions.

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Notes

Spice level: If you’re spice-shy, reduce the chili flakes or leave them out entirely. For heat lovers, add a fresh jalapeño or a splash of hot sauce.

Batch cook the chili: This smoky bean chili freezes well, so make extra and save it for future nights!

Cook it Low and Slow: While this recipe is quick, letting the chili simmer for an extra 15-20 minutes enhances the flavor as the spices meld together.

Balance the Acidity: If your chili tastes too acidic from the tomatoes, stir in a teaspoon of brown sugar to balance the flavors.

Serve with Style: Pair it with cornbread, or tortilla chips, or pour it over cheese fries. Or set up a topping bar with avocado, vegan sour cream, cilantro, and lime wedges for your next dinner party.

Thicken to Your Liking: If your chili is too thin, mash a few beans. You can also put half of the chili in a blender and then add the blended beans back to the chili.

Worcestershire sauce may contain anchovies, so be sure to check that your brand is vegan-friendly. (Fun fact: many budget-friendly options — even the $2 ones — often don’t contain anchovies, so you might be good to go!)

Category: Main Course, Side Dish
Method: Stove Top
Cuisine: American