Our Chilli Sin Carne or Vegan Black Bean Chilli is very easy to prepare in the slow cooker; simply add all the ingredients and let it cook. This no-oil chilli recipe is packed with wholesome flavours—beans, spices, vegetables, and a few flavourings such as soy sauce, tomato paste, and red wine vinegar—and doesn't require any added fat. We enjoy our meat-free chilli with quinoa and provide an easy method for cooking a pot of fluffy quinoa. We also provide guidance on how to prepare this chilli on the stove-top and how to prepare a gluten-free chilli.
All you need to do to prepare the best vegan chilli is to add all the ingredients into a slow cooker and let it cook for 4 hours on high, or for a a few more hours on the medium or low setting, just until the vegetables are nicely soft.
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Origins of Chilli Con Carne
Chilli con carne is an example of Tex-mex cooking which is a blend of Mexican and American flavours. The recipe likely originated in San Antonio, Texas, dating back to the 1800s when women known as chilli queens sold bowls of chilli as a form of street food. The first chilli was essentially a tomato-based, spicy meat stew.
By the early 1900s, chilli parlours had become popular eating places in Texas and across the Western US. In 1977, chilli con carne was designated as the national dish of Texas, affectionately referred to as "a bowl of red."
Beans were a later addition to chilli con carne, although not a universally accepted one among Texans, who argue that beans have no place in an authentic chilli! However, in the meat-free version called chilli sin carne, beans along with vegetables are generally the main ingredient.
What Is Chilli Sin Carne?
Chilli con carne prepared without meat is commonly called chilli sin carne, which essentially means chilli con carne prepared as meat-free. Growing up in Scotland in the 80s and 90s, chilli con carne was a popular family meal, and I always associated it with having kidney beans.
I recall a dried packet of vegetarian Mexican chilli called Bachelors Mexican Bean Feast, which required only water and a 20-minute simmer to transform into a delicious meal. As there weren't many vegetarian options back then, I loved what seemed like an exotic dish, and it was even more special as I was the only family member having it! Unfortunately, Bean Feast has since been discontinued as I would have really liked to try a packet simply for nostalgia reasons!
Ingredients
The ingredients you will need for this chilli sin carne are: 2 cans of black beans, 1 can of kidney beans, a carrot, a bell pepper, a couple of sticks of celery, red onion, garlic powder, chilli powder, smoked paprika, optional cayenne pepper, optional cinnamon powder, dried oregano, cumin powder, brown sugar, red wine vinegar, soy sauce, tomato passata, and vegetable stock.
Our chilli sin carne is prepared in a slow cooker because I wanted a chilli recipe that didn't require standing at the stove-top. Our chilli recipe is incredibly easy; it's just a matter of adding all the ingredients and forgetting about it for a few hours while you get on with other things. You don't have to add oil to this chilli recipe as all the flavours develop beautifully during the slow cooking process.
For this chilli recipe, I used black beans and kidney beans—we had a few tins of white kidney beans to use up, so those went in, but for other batches of chilli, we have used ordinary red kidney beans. But of course, feel free to use whatever beans you have on hand, such as navy beans, Great Northern beans, chickpeas, pinto beans, borlotti beans, or cans of mixed beans, etc.
The typical chilli seasonings are included, such as chilli powder, smoked paprika, cayenne pepper, and ground cumin. We also add a pinch of cinnamon, a good few teaspoons of dried oregano for extra flavour, and a good amount of garlic powder.
The vegetables in this recipe are celery, bell peppers, onions, and carrots. The recipe calls for grated carrots, which I find cook better in the slow cooker, becoming tender and releasing more sweetness—however, we have also used finely diced carrots, and these work very well too.
Quinoa makes the perfect accompaniment, providing a soft, fluffy, and nice texture that naturally pairs well with the chilli. However, we have also paired our chilli with rice, couscous, and baked potatoes.
This chilli recipe is deliciously easy and very budget-friendly, so it's likely to become a favourite go-to meal for your family, just as it is for mine.
How To Prepare
You can enjoy chilli sin carne with various sides such as rice, couscous, corn cobs, baked potatoes, potato wedges, salad, and crusty bread or cornbread. We have provided a quinoa recipe in our main recipe below.
Step 1: Add the black beans and kidney beans [in the image above we used white kidney beans] to the slow-cooker pot.
Step 2: Pour in the tomato passata.
Step 3: Add the carrot, celery, bell pepper, and red onion.
Step 4: Next add the chilli powder, optional cayenne pepper, optional cinnamon powder, ground cumin, smoked paprika, dried oregano, tomato paste, red wine vinegar, soy sauce, and brown sugar. Season with some salt and black pepper.
Step 5: Pour in the vegetable stock and give it all a good mix.
Step 6: Cook on the high setting for about 4 hours, or the medium setting for about 5-6 hours, or the low setting for about 7-8 hours, or until the vegetables are soft and the chilli nice and thick.
Serving suggestion: Before the chilli is ready to serve, prepare any sides. We have provided an easy quinoa method within the recipe. Enjoy the quinoa and chilli, with a garnish of vegan grated cheese and fresh coriander, parsley, or sliced spring onions/green onions, if liked.
Recipe Notes
Storing
Leftover chilli and quinoa can be stored in the fridge, in a covered container, for 3 days. Or freeze for up to 2-3 months.
Reheating
Chilli can be reheated in a non-stick saucepan or skillet and brought to a gentle boil over a medium heat. Stir frequently and reheat until piping hot. A little extra vegetable stock can be added to loosen up the sauce if required. Leftover quinoa can be mixed through the chilli in the saucepan and reheated with the chilli. Or place the quinoa in an oven dish, add a cover, and heat in a hot oven until piping hot. Or microwave for a few minutes.
Yes, for a gluten-free chilli you will have to use a gluten-free soy sauce such as Tamari soy sauce or coconut liquid aminos, a gluten-free vegetable stock, and check all your spice labels for gluten ingredients. Red wine vinegar is usually gluten-free but do check your bottle to be 100% sure.
Yes, to prepare a stove-top chilli, simply add all the ingredients to a skillet or soup/stew pot, cover the pot partially with a lid, and cook for 30-45 minutes. You may need to add more vegetable stock as the chilli cooks, as the liquid will evaporate much more compared to using a slow cooker. We prepare this chilli recipe frequently on the stove-top and it works very well.
Here are a few suggestions:
* garlic bread
* tortilla wraps
* taco shells
* crusty bread such as this Australian damper bread
* corn bread muffins
* American biscuits or these vegan buttermilk scones
* bread sticks
* crackers
* quinoa, as well as tricolour quinoa
* rice, including red and black varieties
* tortilla chips/crisps
* corn chips
* guacamole/sliced avocado
* salsa/ fresh diced tomatoes
* vegan sour cream/mayonnaise/yogurt
* vegan coleslaw
* vegan potato salad (boiled new potatoes with a little vegan mayonnaise, chopped chives, and seasoned with salt and pepper. Enjoy hot or chilled)
* potato skins
* sliced spring/green onions
* mixed salad
* chopped coriander/cilantro
* steamed greens
* roast broccoli or any roast vegetable
* sweet potato wedges/fries/chips
* white potato wedges/fries/chips
* baked sweet/white potato
* vegan refried beans
* use scoops of this chilli to top vegan carrot hotdogs (perfect way to use up small amounts of leftovers)
All the ingredients work together to create the most delicious chilli but a few substitutions can be made:
* use any canned or cooked beans you prefer - including beans in a chilli sauce
* use 2 cans of chopped tomatoes instead of tomato passata
* 4-6 fresh minced garlic cloves instead of dried garlic
* 2-3 teaspoons of onion powder or granules can replace the fresh onion
* sweet or regular paprika instead of smoky paprika
* balsamic vinegar in place of the red wine vinegar
* dried mixed herbs to sub for the dried oregano
* the celery can be replaced with an extra bell pepper
* sweet potato can replace the carrot
* any type of onion can replace the red onion
A few ideas:
* small can of sweetcorn, drained or a cup of frozen sweetcorn
* small can of jalapeños, drained
* a fresh green or red chilli, sliced and added to the slow cooker
* fresh chopped tomatoes or a few cherry tomatoes
* a few mushrooms - fine diced
* a few squares of vegan dark chocolate
More Vegan Mexican and Tex-Mex recipes
Mexican inspired and Tex-Mex recipes make some of the best family meals as they are so fresh, delicious, and prepared with everyday ingredients. Our family loves these quick and oil-free Refried Beans and this easy Mexican rice and bean casserole and these Loaded black bean potato wedges. For an extra easy meal we really enjoy this Loaded taco bean soup as we can each customise the toppings with our favourites.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Chilli Sin Carne [slow cooker & stove-top recipe]
Equipment
- slow cooker/crockpot (at least 3.5 litre/ 3 quart plus)
- mixing spoon
- Saucepan for cooking quinoa, optional
Ingredients
- 2 cans black beans [2 x 400g/14 oz cans, drained, or 480grams of cooked beans]
- 1 can kidney beans [1 x 400g/14 oz can, drained, or 240grams of cooked beans]
- 120 grams carrot [1 medium, grated, or fine diced although diced carrot will require a longer cooking time]
- 95 grams celery [about 2 sticks, fine diced]
- 120 grams red onion [1 small-medium, small diced]
- 100 grams bell pepper [1 medium, small diced, any colour can be used]
- 500 grams tomato passata [or use two 400g/14oz cans chopped tomatoes.]
- 1 tablespoon tomato puree [concentrated tomato paste]
- 1 tablespoon garlic powder [or 4-6 cloves, minced or fine diced]
- 1 teaspoon chilli powder [use more to taste]
- 1 teaspoon ground cumin
- 2 teaspoons smoky paprika [or regular paprika]
- 1 teaspoon dried oregano [or dried mixed herbs]
- 1 pinch cinnamon [optional]
- 1 pinch cayenne pepper [optional, use more if liked]
- 1 tablespoon red wine vinegar [or balsamic vinegar]
- 1 tablespoon soy sauce [use Tamari if needing gluten-free]
- 2 teaspoons brown sugar [or your regular sugar]
- 125 millilitres vegetable stock
optional, stir through chilli before serving:
- 3 tablespoons nutritional yeast flakes
To serve:
- 200 grams quinoa, uncooked [Alternatively use rice - adjust the quantities to suit and follow your rice package instructions for cooking guidance]
- 550 millilitres vegetable stock [or water, to cook the quinoa, cooking the quinoa in a vegan 'chicken' flavour stock is tasty.]
Instructions
- Turn on your slow cooker to the high setting.
- Add all the ingredients, including a few pinches of salt and some black pepper, and give everything a good stir.2 cans black beans, 1 can kidney beans, 120 grams carrot, 95 grams celery, 120 grams red onion, 100 grams bell pepper, 500 grams tomato passata, 1 tablespoon tomato puree, 1 tablespoon garlic powder, 1 teaspoon chilli powder, 1 teaspoon ground cumin, 2 teaspoons smoky paprika, 1 teaspoon dried oregano, 1 pinch cinnamon, 1 pinch cayenne pepper, 1 tablespoon red wine vinegar, 1 tablespoon soy sauce, 2 teaspoons brown sugar, 125 millilitres vegetable stock
- Place a lid over the slow cooker and leave for 4 hours although if you have used diced carrot you may need to cook for an additional 1 hour.Check the seasoning and add enough salt and pepper to taste. Mix through nutritional yeast flakes if liked - although we often just sprinkle some nutritional yeast flakes over each portion instead.3 tablespoons nutritional yeast flakes
To cook the quinoa:
- Wash the quinoa using a sieve to catch the tiny seeds.200 grams quinoa, uncooked
- Place the quinoa in a saucepan and pour vegetable stock over it. We like to use a vegan 'chicken' flavored stock that we prepare using a few OXO meat-free chicken stock cubes. Mix well, breaking up any clumps of quinoa seeds.550 millilitres vegetable stock
- Bring to a boil, then lower the heat and simmer for 15-20 minutes. The quinoa is ready when the grains are soft and appear to have little pale-coloured tails. Remove from the heat and cover with a lid until ready to serve; this will allow the quinoa to finish cooking in the residual heat. Before serving, fluff up the grains with a fork.
To serve:
- Serve the quinoa with the chilli. A little vegan grated cheese and a sprinkle of chopped parsley, coriander, or spring onions (green onions) make nice optional extras. If you like extra spice, add a few slices of fresh chili, jalapeños, or chili flakes, or a dash of hot sauce. For those who are extra hungry, a few cornbread muffins or a wedge of crusty bread make a nice addition.
Notes
- Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutritional data includes 200g dried quinoa.
- The nutritional data for just the chilli, excluding the quinoa and the vegetable stock used for cooking the quinoa, is as follows: 375 calories, 9 mg of iron, 71 g of carbs, 7300 IU of Vitamin A, 23 g of protein, 57 mg of Vitamin C, 1830 mg of potassium, 2 g of fat, 25 g of fiber, 1435 mg of sodium, and 165 mg of calcium.
- This recipe may seem like it has a lot of spices and herb ingredients but once purchased your spices will last a long time and can be used in so many more meals.
- You can add more chilli powder to taste, as chilli powder varies by country. For example, US chilli powder often includes other spices and herbs, whereas British chilli powder is typically just 100% ground chilli. So, depending on your chilli powder, you may need to adjust the quantity.
- Cook on the high setting for about 4-5 hours, or the medium setting for about 6-7 hours, or the low setting for about 8 hours, or until the vegetables are soft and the chilli nice and thick. Exact times will depend on your slow cooker and the size of the chopped vegetables - if you are using diced carrot instead of grated, the carrot will require a longer cooking time so its best to dice your carrot as small as you can.
- We used a 3.5 litre slow cooker with a ceramic inner pot.
- Leftover black bean chilli will stay fresh in the fridge, in a covered container, for 3 days.
- Or freeze for up to 2-3 months.
- This recipe is perfect for batch prepping if you have a larger slow cooker or crock pot and can double up the ingredients. Freeze portions for quick future meals.
- Thaw before reheating. Reheat by adding to a skillet or saucepan and bringing to a simmer, heat through for 3-4 minutes stirring frequently until piping hot.
- Serve with quinoa, rice, couscous, baked potato, potato wedges, cornbread, or with a chunk of crusty bread.
- Stove-top method:
- To prepare a stove-top chilli, simply add all the ingredients to a skillet or soup/stew pot, cover the pot partially with a lid, and cook for 30-45 minutes. You may need to add more vegetable stock as the chilli cooks, as the liquid will evaporate much more compared to using a slow cooker. We prepare this chilli recipe frequently on the stove-top and it works very well.
- Gluten-free chilli:
- For a gluten-free chilli you will have to use a gluten-free soy sauce such as Tamari soy sauce or coconut liquid aminos, a gluten-free vegetable stock, and check all your spice labels for gluten ingredients. Red wine vinegar is usually gluten-free but do check your bottle to be 100% sure.
Nutrition
Comments
Prepared our Chilli Sin Carne in the slow cooker or stove-top? We would love to know how you got on with the recipe so do drop us a comment and click the star ratings. All feedback is very much appreciated. Thanks so much! All the best, Jacq x
Lesley says
I made this in the slow cooker. It worked perfectly. I am trying to restock my freezer with ready meals as I was without electricity for 9 days after the last storm and now have to start again! I’ll be trying one of your curries next. I also made your Parkin biscuits. Second batch made yesterday. Lovely.
Jacq says
Hi Lesley, Thanks so much for your lovely comment. I’m really glad the Chilli Sin Carne worked well. It’s great to hear you're finding the recipes useful. I’m so sorry to hear you were without electricity for 9 days, that is so long! That must have been incredibly tough to lose all that freezer food. Wishing you all the best as you restock your freezer. And I’m so pleased you’ve enjoyed the Parkin biscuits enough to make a second batch, that really made my day. All the best, Jacq x
Mary says
Soo lecker und so einfach! Danke für das tollste SlowCooker Rezept!
Jacq says
Translation [from German to English using Google translate]: ''So delicious and so easy! Thank you for the best Slow Cooker recipe!'' Thanks so much Mary for your lovely comment! x