Go Back

Chili sin carne

Voorbereidingstijd10 min
Bereidingstijd1 uur
Gang: Main Course
Keuken: American, Mexican, Tex-Mex
Trefwoord: beans, chili pepper, kidney beans, plant-based, spicy, vegan
Porties: 4 persons


  • 2 tbsp oil
  • 1 onion cut in small pieces
  • 400 g tomatos in pieces from a can
  • 2 cloves of garlic
  • 300 ml white wine
  • 300 ml vegetable broth
  • 115 g red or yellow split lentils
  • 2 fresh thyme leaves or 1 teaspoon dried thyme
  • 2 tsp grounded cumin
  • 3 tbsp soja sauce
  • ┬Ż fresh hot chilipepper
  • 1 tbsp mixed herbs whatever you like
  • 1 red or green bell pepper
  • 225 g kidney beans from a can/bottle leaked and washed
  • fresh coriander
  • salt
  • corn


  • Heat the oil in a big pan. Fry the onion until soft on a low fire within 5 minutes
  • Add the tomatoes and garlic and bake them around 10 minutes. Then add the wine and broth. Wait until it boils.
  • Add the lentils, thyme, cumin, sojasaus, chilipepper and the mixed herbs. Let it boil softly for around 40 minutes (or until the lentils are ready ) with a lid on the pan. If needed, add some water.
  • After the lentils are ready, add the kidney beans and let it cook for about 10 more minutes. Add some more broth or water when it gets too dry. If needed add some salt and serve with rice, corn and some fresh salad (lettuce, tomatoes, onions, cucumber for example).