Chilli Sin Carne (Vegetable Chilli)

This red pepper chilli sin carne is so simple to make. Made with cheap, fridge staples, and highly adaptable (just add whatever you have available), it is the perfect midweek meal for the family. 

Becoming a pescatarian

As a result of no longer eating meat, I’ve had to adapt many of my old recipes. Chilli is one of them. 

I’ve been a pescatarian for nearly three years now. One day, I literally woke up and decided I no longer wanted to eat meat. To be honest, it hasn’t been a great hardship. I was never a massive fan of chicken, sausages, or burgers (though I did eat them), but I did enjoy a juicy steak and was obsessed with the virtues of bacon.

If someone had told me three years ago that I’d let bacon go without a screaming fight, I’d have called them a liar. But the truth is, I have. I can even make bacon for my kids without wavering.

I’m not militantly anti-meat. I strongly believe we should all choose what feels right for us. That’s why I’d never force my choices on my kids. I’ve considered giving up fish and dairy, but life without cheese feels bleak. Who knows, though? Maybe one day.

What is chilli sin carne?

I’d never call this dish “chilli sin carne” anywhere but here. To me, it’s just veggie chilli. But there’s always a hint of fanciness when we borrow words from other languages, isn’t there? Though, to be honest, this recipe is anything but fancy. What it is, is filling, cheap, and delicious. Pretty much the perfect midweek meal, really.

Most of you, especially those in the USA, already know that sin and con are the Spanish words for “without” and “with.” I actually picked this up while working in Spain and asking for a coffee with milk. Funny how these things stick with you, isn’t it? Chilli con carne means “chilli with meat,” so it doesn’t take a genius to figure out that chilli sin carne is “without the meat.”

Chilli con carne’s origins are a little hazy, but it’s been a staple of American diets, especially in the southern states, since the early 19th century. The meatless version doesn’t have quite the same history, but its popularity has grown over the past few decades as more people opt for meat-free meals. Before I became a pescatarian, chilli con carne was one of my favourite dishes, and without meat, it still is.

What can I serve with chilli sin carne?

Traditionally, chilli is a standalone dish. Many, especially Texans, would argue that its rich flavours should be enjoyed without any adornment. As chilli’s popularity spread beyond Texas, adaptations naturally emerged, like serving it with rice. While it is common in some places to add a side of tortilla chips or cornbread, it’s unclear when the rice and chilli pairing first occurred. However, it likely stemmed from the need to stretch the dish to feed more people. Rice, being cheap and plentiful, made perfect sense.

For me, I’m team rice all the way. I love how the rice soaks up the sauce, making it the perfect combination. In countries like the UK, we often serve chilli on a bed of fluffy rice. That said, you can skip the rice entirely. For a more traditional approach, serve it in a large bowl with warm spelt cornbread or tortilla chips. If you fancy, sprinkle over a little avocado or grated cheese.

In the UK, we also love eating garlic bread with chilli. There’s something uniquely comforting about dipping warm, garlicky bread into chilli that’s hard to describe. Again, this isn’t something you’d find in an authentic chilli serving, but it’s undeniably delicious.

More midweek vegetarian meals

If you like quick, midweek meals that don’t include meat, you might enjoy these:

• Spicy baked fish (ready in 20 minutes)
• Mafaldine with creamy tomato sauce (30 minute meal)
• No-meat tortilla bake (with peppers and onions)
• Creamy chilli fish and prawn noodles (ready in 30 minutes)
• Spinach and ricotta lasagna rolls
• Winter paprika stew
• Spicy roasted vine tomato soup
• Mushroom stroganoff (30 minutes)

Print Pin

Red Pepper Chilli Sin Carne (Vegetable Chilli)

Servings 2 adults

Ingredients

• 2 tbsp olive oil
• 1 yellow onion (chopped)
• 1 red pepper (chopped)
• 1 tbsp minced garlic (add more if you like)
• 2 tsp chilli flakes (add more if you like)
• 1 tps chilli powder
• 1 tsp oregano
• salt & pepper (to taste)
• 1 tbsp tomato puree (see note 1)
• 75ml (5 tbsp) red wine (omit if you want)
• 400ml (14 oz) chopped tinned tomatoes or passata
• 250-500ml (1-2 cups) water (see note 2)
• 200g (7 oz) red kidney beans
• 165g (5¾ oz) frozen sweetcorn
• fresh herbs (optional)

Instructions

• Heat the olive oil.
• Add the chopped tomatoes and fry for a couple of minutes.
• Add in the peppers, and cook for a further couple of minutes until both the peppers and onions are softened.
• Add the garlic, herbs and spices and seasoning, and tomato puree, and cook for around a minute.
• Add the wine and let it cook until the liquid has pretty much evaporated.
• Add the tinned tomatoes and as much water as needed.
• Cook for around 20 minutes, then add the kidney beans and sweetcorn.
• Allow the chilli sin carne to cook for approximately one more hour, until it thickens and develops a rich flavour and colour. Add more water, if necessary.
• Sprinkle with a little fresh herbs and perhaps slice a cherry tomato. Serve with rice, bread or potatoes. Enjoy!

Notes

 

Please note: I have converted grams to cups/ounces using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed.

1. Tomato puree is the same as tomato paste (if you are in the US). It is condensed, thick tomato, often in a tube. 
2. Add as much water as you think necessary, bearing in mind that the sauce will thicken as it cooks. You can always add more later, if need be.