Chili sin Carne with Legumes and Tomatoes

Main course Savory Vegan Vegetarian

Vegetarian chili with kidney beans, lentils, corn, tomatoes and spices, cooked in vegetable broth, served with yoghurt or crème fraîche.

5.0 (1)

Sign in to rate this recipe.

Preparation time 40 min (20 min cooking/baking)

Inspired by kitchenstories.com (16.07.2026)

Ingredients

4Servings
  • 1 piece onion (40 kcal)
  • 1 piece garlic clove (5 kcal)
  • 200 ml vegetable broth (200 ml water + 2 tsp vegetable broth powder) (5 kcal)
  • 800 g kidney beans (large can, drained) (560 kcal)
  • 400 g brown lentils (small can, drained) (320 kcal)
  • 300 g corn (small can, drained) (270 kcal)
  • 400 g chopped tomatoes (small can) (80 kcal)
  • 6 pieces fresh cherry tomatoes (chopped) (30 kcal)
  • 4 tbsp tomato purée (60 kcal)
  • 1 tsp curry powder (6 kcal)
  • 2 tbsp oregano (10 kcal)
  • 1 tsp chilli powder (6 kcal)
  • 2 tsp paprika powder (sweet) (12 kcal)
  • 2 tsp salt
  • 1 tsp pepper (6 kcal)
  • 1 pot yoghurt or crème fraîche (120 kcal)

Preparation steps

  1. Peel and finely chop onion and garlic clove.
    • 1 piece onion (40 kcal)
    • 1 piece garlic clove (5 kcal)
  2. Heat rapeseed oil in a large pot and sauté onion and garlic.
    • 1 piece onion (40 kcal)
    • 1 piece garlic clove (5 kcal)
  3. Add freshly chopped cherry tomatoes and briefly sweat.
    • 6 pieces fresh cherry tomatoes (chopped) (30 kcal)
  4. Add the canned chopped tomatoes to the pot.
    • 400 g chopped tomatoes (small can) (80 kcal)
  5. Stir in vegetable broth and tomato purée.
    • 200 ml vegetable broth (200 ml water + 2 tsp vegetable broth powder) (5 kcal)
    • 4 tbsp tomato purée (60 kcal)
  6. Drain corn, kidney beans and brown lentils and add to the pot.
    • 800 g kidney beans (large can, drained) (560 kcal)
    • 400 g brown lentils (small can, drained) (320 kcal)
    • 300 g corn (small can, drained) (270 kcal)
  7. Add curry powder, oregano, chilli powder, paprika powder, salt and pepper and stir in.
    • 1 tsp curry powder (6 kcal)
    • 2 tbsp oregano (10 kcal)
    • 1 tsp chilli powder (6 kcal)
    • 2 tsp paprika powder (sweet) (12 kcal)
    • 2 tsp salt
    • 1 tsp pepper (6 kcal)
  8. Simmer with lid closed over medium heat for about 20 minutes, stirring occasionally.
  9. Season chili to taste and adjust seasoning if necessary.
    • 2 tsp salt
    • 1 tsp pepper (6 kcal)
  10. Serve with yoghurt or crème fraîche.
    • 1 pot yoghurt or crème fraîche (120 kcal)

Notes

Rapeseed oil is mentioned in the recipe text but no quantity is specified; therefore it is not included in the ingredient list.