Chili sin carne – Vegan Switch Friday #6

It’s time for a new recipe this Friday! Every Friday I post a recipe for #veganswitchfriday and this time you choose Chili Sin Carne! Ready in just 20 minutes, this Easy Vegan Chili makes for the perfect quick lunch or dinner! It’s warming, cozy, and absolutely delicious. Guaranteed to be one of your new favorites! Looking for more healthy & vegan dishes? Try these Mexican Style sweet potatoes or the Vegan Pasta Bolognese!

”I can’t get enough of Mexican food!”

As a real Mexican food lover, I  absolutely can’t get enough of Chili. My mother made it at least twice a week when I was a kid. Not only is it super yummy and comforting, it’s also done in less than 20 minutes! The best part: you can use the veggies you like! Normally I use black beans, but today I was craving for red lentils. I love serving my Chili with brown rice for an all-rounded, healthy meal. Hope you love it as much as I do! This amazing recipe is from my dear friend Liv (@livlabelfree), and I really love it!

The special ingredient for this recipe is the vegan beef from the supermarket. It really tasted like real meat.  Allright, let’s dive in, let’s cook the Vegan Chili Sin Carne!

Chili sin carne!

PREPTIME 10 minuten

COOKTIME 10 minutes

TOTAL TIME 20 minutes



  • 2 tbsp. oil
  • 80 grams of corn
  • 1 medium red onion, chopped
  • 2 cloves of garlic, chopped
  • 1 medium aubergine, cubed
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 1 small sweet potato, cubed
  • 1 package vegan ground beef (Jumbo or Lidl)
  • 1/2 teaspoon, paprika
  • 2 teaspoons, ground cumin
  • 2 teaspoons, ground coriander
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 3 tbsp. tomato paste
  • 150 ml water
  • 200 grams of cooked lentils.


1. Preheat oil in a large frying pan and cook the yellow onion and garlic for about 5 minutes or until soft and glassy.
2. Add the remaining vegetables, spices and (vegan) ground beef. Cook for several more minutes, until the vegetables are cooked and the vegan beef is cooked through.
3. Add tomato paste, water and a little bit of salt and bring to a gentle simmer for 5 minutes, stirring occasionally. 
4. Add the lentils and corn and continue to heat for a couple more minutes, until the sweet potato is soft.
5. Serve with fresh lime juice, coriander and whole wheat nachos or brown rice!


You can replace the lentils for black beans or chickpeas and you can serve the Chili with bread instead of rice. 

Store the Chili for 2 more days in the fridge or 2 months in the freezer.

Did you try this recipe?

I’m very curious how it turned out for you! Share your creation with me on Instagram or leave a comment down below! Can’t wait to see your delicious food!

x Len

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