Chili sin carne

Chili sin carne

Hey guys,

Latin food is something I really love. Why? The beans people! I’m a huge bean lover and in the Surinamese kitchen, we also have a dish where beans are highly represented and that’s: Brown beans with rice. I guess it’s a South-American thing ;-)! I like to make chili sin carne (chili without meat)) and here is the recipe.


  • 1.5 red onions, cut in slices
  • 1 small broccoli, cut in slices
  • 1 red pepper, cut in little blocks
  • 150 gr. Organic corn (Bonduelle)
  • 160 gr. Organic red Kidney beans (Bonduelle)
  • 10 Roma tomatoes, each tomato cut in 4 pieces
  • Garlic (you can use 2 tbsp. powder or fresh garlic)
  • 1 tbsp. Turmeric powder
  • 1 tbsp. Curry powder
  • Himalaya salt
  • Coconut sugar
  • 1 tbsp. Chili pepper
  • Plant-based oil
  • Rice


  • 350 gr. Big mushrooms cut in 4 pieces (this picture has a version without mushrooms)
  • Pieces avocado as a side dish
  • For the topping, chopped cilantro or celery


Make sure to use the lid constantly while cooking this dish. Without the lid, you will lose too much damp

  • Bake the Roma tomatoes and red onion with some plant-based oil
  • Add the turmeric, curry, chili pepper, and garlic. Use the amount of salt and sugar that you want. Let it cook on medium heat for 10 minutes
  • Switch to low heat and add the red pepper. Wait 5 minutes and add the broccoli. If you will use mushrooms make sure to add them together with the broccoli
  • Wait again for 5 minutes and add the beans and corn. Switch to medium heat
  • Taste if it’s necessary to add more herbs. You can add more if you want to
  1. Serve with your favorite rice. I love jasmine rice! Especially when its whole-grain that still contains B vitamins, iron, and fiber.
  2. Use optional the chopped avocado as a side dish and as topping for the main dish some cilantro or celery
Shair My World
vegan blogger

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