Easy vegan Chili con Carne (sin Carne) oven baked

I love a good warm chili especially when is cold and rainy outside like it was last week in Zürich. We almost thought winter is back but there's nothing a good, warm and spicy chili can't fix 😂. This chili is not only great for rainy days but also perfect dish for batch cooking and meal planning.

Since I started Sunday meal prepping for the upcoming week (to ensure I am eating a nutritious meal even on those hectic weekdays when cooking is not an option) I absolutely became obsessed with this recipe.

Why you will love this Vegan chili con carne (sin carne)

• It uses a mix of pantry staples that are almost always available in your kitchen as a vegan (eg. canned beans, lentils, corn, onion, garlic and spices) and fresh vegetables and herbs allowing you to prepare a protein-packed, meat-free comfort food in a short amount of time and without too much stress of not having time for groceries shopping.
• Protein diversity: By incorporating tofu alongside beans and vegetables, this chili offers a diverse array of plant-based proteins, ensuring a well-rounded nutritional profile in every delicious spoonful without compromising on taste or convenience.
• Easy preparation: being oven baked this vegan chili will require minimum time and attention from your end.
• Oil-free: if you are trying to cut down on calories and oil consumption you will love this recipe. Being oven baked does not required any sauté or additional oil.
• Meal prep friendly: you can make a big batch ahead of time and enjoy the convenience of ready-to-eat meals throughout the week, ensuring you meet your protein needs without sacrificing time or flavor.

That being said let's jump straight to the list of ingredients and recipe. 😃

List of ingredients for this mouthwatering Vegan Chili con Carne (sin Carne)

• 200 g Smoked tofu (1 Block)
• 3 Bell peppers -I like to use one of each color if available (red, yellow, and green)
• 255 g Red kidney beans (1 Can)
• 260 g Green lentils (1 Can)
• 285 g Sweet Corn (1 Can)
• 2 Red onions
• 3 Garlic cloves

For the salsa

• 800 g Chopped tomatoes (Two cans)
• 5 tbsp Tomatoes puree
• 1 tbsp Ground cumin
• 1 tsp Chili powder (add more if you like it spicy)
• 1 tsp Smoked paprika
• 1 tsp Black pepper
• 2 tsp Salt
• 1 tbsp Maple syrup
• 1 tbsp Dried oregano
• 20 g Dark chocolate I used Lindt 70% (two squares)

Step by step instructions

1. Start by preheating the oven to 200 °C (392 °F).
2. In a large oven-safe tray add diced onions and garlic and bell peppers.
3. Add drained kidney beans, green lentils, and sweet corn.
4. Grate the block of smoked tofu using a grater and add it to the rest of the ingredients (this is going to be our Carne for this Chili con Carne recipe). I highly recommend roasting the grated tofu in the air-fryer for a more chewy, meaty texture for up to 10 minutes.
5. In a large mixing bowl add the chopped tomatoes, tomatoes puree, and the rest of the spices and stir until well combined into a delicious salsa.
6. Add the salsa in the baking try on top of the veggies and grated tofu and stir everything till well combined.
7. Cover the tray with a sheet of aluminum foil and transfer it into the preheated oven.
8. Bake everything for one hour and a half stirring after every half hour.
9. Before the last 30 minutes add the dark chocolate and stir it well until the chocolate is melted and well combined in the chili mixture.
10. Transfer it back to the oven and bake for the last 30 minutes without the aluminum foil cover until the chili is bubbling and the vegetables are tender.
11. Remove the chili from the oven and let it cool slightly before serving.

Serve this delicious chili con carne (sin carne) with whole brown rice or cooked quinoa (for extra proteins) garnished with cilantro, slices of avocado, or vegan yogurt if desired or scoop in with some yummy tortilla chips.

Enjoy!

Questions you might have

If you love this easy high-protein vegan Chili con Carne (sin Carne) give it a rating and review below! And of course, tag me for the remake on Instagram

#rico

What goes with chili?

Try to add some extra protein and variety with a cup of cooked quinoa or millet.

Looking for other vegan Mexican recipe ideas?

You might also like this Vegan Mexican street corn (elote) salad