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Vegan Chili Sin Carne

Vegan Chili Sin Carne

You can’t go wrong with a big pot of chili. Not only do we love to make a big pot of chili just for ourselves, we also love to serve it at parties, because it can easily be reheated and it’s super filling, nutritious, and gets you ready for a long night. The cocoa powder gives it a lovely dark color and adds that special twist. And the best thing—it basically cooks itself.
Course Main Course
Cuisine Vegan
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 3 people
Calories 379kcal
Author Bianca Haun | Elephantastic Vegan


Vegan Chili Sin Carne

  • 1 teaspoon olive oil
  • 2 red onions - chopped
  • 4 garlic cloves - minced
  • 15 oz canned corn - rinsed and drained
  • 15 oz canned kidney beans - rinsed and drained
  • 2 cups water
  • 1 teaspoon paprika powder
  • 1 teaspoon salt + more to taste
  • 1 teaspoon chili powder + more to taste
  • 2 teaspoons cocoa powder
  • 1 cup tomato passata


  • 1 avocado
  • corn tortilla chips


  • In a big pot with the olive oil, add the chopped onions and minced garlic. Let it cook on medium heat for a few minutes until translucent.
  • Add in the rinsed and drained corn and kidney beans, water, paprika powder, salt, chili powder, cocoa powder, and tomato passata. Give it a quick stir, put the lid on, and let it cook for about 30 minutes on medium heat. It should thicken quite nicely, and if the water has cooked down too much, you can add more water or tomato passata. Let it cook without the lid on for another 5 to 10 minutes, until it has reached the right consistency.
  • Peel and pit the avocado and cut it into cubes, and top the chili with it. Serve with corn tortilla chips.


Calories: 379kcal | Carbohydrates: 54g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Sodium: 1397mg | Potassium: 1009mg | Fiber: 14g | Sugar: 6g | Vitamin A: 625IU | Vitamin C: 16.9mg | Calcium: 78mg | Iron: 3mg