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Chili sin carne

Ingredients (4 servings)

1 onion

1 clove of garlic

1 red pepper

1 tbsp tomato paste

1 tin of diced tomatoes (400 g)

1 vegetable stock cube

1 tbsp sweet soy sauce

1 tbsp paprika powder

2 tsp cajun spices

1 tsp pili pili herbs

250 g canned kidney beans

300 g canned lentils

100 g corn

Vegetable oil

Pepper and salt




1. Cut the onion into small pieces. Peel and squeeze the garlic. Cut the bell pepper into pieces.

2. Heat some oil in a cooking pot and fry the onion and garlic for a few minutes. Add the bell pepper and tomato puree and cook for 2 minutes.

3. Add the diced tomato. Fill the empty can halfway with water and add. Add the stock cube, paprika spices, cajun spices, pili pili spices and sweet soy sauce. Keep in mind that seasoning is done to taste. If you prefer something spicy then season a little more, if you don't like it, season a little less. Let it simmer for 10 minutes on a medium heat.

4. Meanwhile, let the beans, lentils and corn drain briefly in a colander. Rinse it off with water. Add the beans, lentils and corn to the cooking pot and simmer for another 5 minutes on a low heat. Season with salt and pepper.

5. Serve with (brown) rice.

COMMENT: You can also use fresh lentils. Then choose 150 g of dried lentils and cook them before adding to the recipe.

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