Chilli Sin Carne

A rich, smoky vegan chilli sin carne made with beans, vegetables, and warming spices, a perfect one-pot meal for cosy nights.

This Gluten-Free Dairy-Free Vegan Chilli is hearty, flavourful, and completely plant-based, making it ideal for anyone who loves comfort food that’s both nourishing and satisfying.

It’s packed with protein from the beans, layered with spices like smoked paprika and cumin, and finished with a hint of cocoa powder for depth. Whether you’re cooking for a weeknight dinner or prepping for the week ahead, this simple chilli comes together effortlessly and tastes even better the next day.

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

Ingredients

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 red pepper, diced

• 1 carrot, grated

• 1 can (400g) kidney beans, drained and rinsed

• 1 can (400g) black beans, drained and rinsed

• 1 can (400g) chopped tomatoes

• 1 tbsp tomato purée

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp chilli powder (or to taste)

• 1 tsp cocoa powder (optional, for richness)

• 200ml vegetable stock (gluten-free)

• Salt and pepper, to taste

Directions

1. Heat olive oil in a large saucepan over medium heat.

2. Add onion, garlic, red pepper, and carrot. Cook for about 5 minutes, stirring occasionally, until softened.

3. Stir in smoked paprika, cumin, chilli powder, and tomato purée. Cook for 1 minute to release the aromas.

4. Add kidney beans, black beans, chopped tomatoes, cocoa powder (if using), and vegetable stock. Stir well to combine.

5. Bring to a simmer, then reduce the heat and cook uncovered for 25–30 minutes, stirring occasionally, until thickened and flavourful.

6. Season with salt and pepper to taste.

Let it rest for a few minutes before serving to help the layers set.

Leftovers reheat beautifully and can be frozen for easy future meals, comfort food that’s as practical as it is delicious.

If you loved this, try my Vegan Shepherds Pie or for a quick and tasty dinner Vegan Tacos

See all Gluten-Free Dinners

What Makes This Chilli Sin Carne Special

Unlike many traditional chillis, this one is naturally gluten- and dairy-free, yet still full of rich, smoky flavour. The mix of two kinds of beans gives it a hearty, satisfying texture, while the addition of cocoa powder adds subtle depth and richness — a secret chef’s trick for bringing balance to tomato-based dishes.

It’s the kind of meal that warms you from the inside out — nourishing, easy to make, and endlessly versatile. You can serve it straight from the pot for a rustic, homely feel or dress it up with toppings like avocado, fresh coriander, or vegan yoghurt for a restaurant-worthy finish.

Serving Suggestions

Serve your vegan chilli over fluffy rice, quinoa, or baked sweet potatoes for a filling dinner. For extra crunch and colour, add a side of tortilla chips or top it with diced red onion, jalapeños, or lime wedges.

It’s also delicious scooped into gluten-free wraps, over nachos, or even as a filling for baked peppers.

For a cosy night in, pair it with a side of cornbread or a simple green salad with citrus dressing to balance the warmth of the spices.

Storage & Meal Prep Tips

This vegan chilli keeps beautifully — in fact, the flavours deepen overnight. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or stock to loosen it up.

It’s a fantastic make-ahead meal, perfect for batch cooking. Double the recipe to portion out for lunches or busy weeknights.

Optional Tips & Variations

• Add sweetcorn, courgette, or spinach for extra vegetables.

• Replace black beans with pinto beans for a slightly sweeter flavour.

• Stir in a spoonful of vegan yoghurt before serving for creaminess.

• Sprinkle with nutritional yeast for a “cheesy” touch.

• Add a squeeze of lime juice just before serving to brighten the flavours.

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