Easy to Make Vegan, Gluten-free Chilli Sin Carne
Mexican Food Adapted to Various Dietary Needs
Chilli sin carne is an adapted, vegetarian, vegan and gluten-free version of the world-famous Mexican dish chilli con carne (simple disambiguation for non-Spanish speakers: sin=without, con=with, carne=meat.)
In Spanish, el chile means hot pepper, which would be the prominent flavour of this dish (in slang, it has a more offensive meaning, but we’ll keep with the cooking side!) Please do not mistake it for the South American country Chile, though!
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The word has variations for American English (chili, pl. chilies/chilis) and British English (chilli, pl. chillies/chillis. Source: Merriam-Webster, accessed 30/04/2021).
Since I live in the UK, I’ll stick with the British English version. However, I will forever use the metric system for quantities, as it has been in use in the UK since I was born, even if the Brits still use stone for weight and pints for liquids – quite confusing and old-sounding, like stone age-old, really.
Now that the etymological side of what we are eating is cleared, I would like to stress some health facts about the ingredients used in this chilli sin carne recipe.
Chickpeas – the best meat substitute for a chilli sin carne!
The main difference to the traditional beef recipe is that I have replaced the meat with chickpeas, my favourite pulses. Packed with vitamins and minerals, high in proteins and fibre (carbs too, so not keto-friendly) and lacking cholesterol, chickpeas are a fantastic source of antioxidants that help fight against cancer and not only.
Years of studies have proved chickpeas play a role in reducing inflammation, helping the heart stay healthy, lowering blood pressure and cholesterol level, fighting anaemia or even helping our mental health (source: Medical News Today, accessed 30/04/2021).
The side I served with my chilli sin carne is also a healthy substitute to classic white rice: quinoa.
Quinoa, essentially a seed classified as a whole grain, is a naturally gluten-free superfood, complete protein, with a high concentration of minerals and fibre. Like chickpeas, quinoa has an essential role in fighting heart disease, cancer or diabetes, besides being an important food choice for people living with celiac disease.
Fun fact about it: quinoa exists in over 120 varieties (source: Harvard Edu, accessed 30/04/2021.) I used tricoloured quinoa because I had a pack in the cupboard, and it made a fun side dish appreciated even by the fussy eater in our family!
One last thing before I forget: I never add salt to the food while it is cooking. Why? Because cooking is biochemistry: do it right, it keeps you healthy; do it wrong – you harm yourself and those you are cooking for unknowingly!
UE and the UK have authorised the use of a food additive called sodium ferrocyanide (E535) as an anticaking agent in table salt (I have not checked the USA facts).
This additive decomposes at high temperatures during cooking. As far as I know, cyanides are basically poison. Of course, being regulated means that they should be largely inoffensive to the human body.
But my middle name is Doubting Thomas when it is about what the authorities generally tell us. Hence, I always use rock/sea salt and read the label before I buy it! Also, if I know that salt can contain “safe” cyanides (?!), I make it even safer and not activate them at high temperatures!
The food will have plenty of taste if I add salt after cooking and cooling the food by at least 20 degrees Celsius (10-20 minutes after turning the heat off). At least I won’t freak out that I deliberately poisoned my family!
Also, I do not cook with much oil (if I must, then I use cold-pressed rapeseed oil) and NEVER fry onions in oil! It is way too heavy for the human liver!
This is just a brief foray into healthy eating. For detailed explanations and in-depth research, I recommend opening the above links and looking for more information available.
Ingredients for chilli sin carne
Large onion, quartered and finely cut.
Organic garlic cloves.
Sweet pointed pepper – I prefer it to bell peppers. Usually, I slice more at once and keep it in the freezer for weekly use.
Two-three large organic carrots.
Kidney beans – I buy organic packs, ready boiled (approx. 230 g of dried beans).
Organic chickpeas – I usually boil a large pack, cool, drain and store it in the freezer to use within three months.
Organic chopped tomatoes.
A glass of white wine (or water if cooking for children).
Spices: cayenne chilli pepper powder, ground black pepper, paprika, dried thyme, turmeric (for an extra pinch of health), rock/sea salt, dried oregano, cumin seeds. Check the spices brands used do not contain gluten!
Take the boiled chickpeas out of the freezer and allow them to thaw slightly.
In a pan, bring a cup of water to boil and add the quinoa. Reduce heat and simmer for 12 minutes. Turn the heat off, and allow the seeds to absorb the remaining water. When cooled, add a pinch of salt.
Separately, pour the wine/water into a large pan over medium heat.
Chop the onion, carrots, garlic and pepper; add all to the boiling liquid.
Add the chopped tomatoes and stir; bring to boil and reduce heating. Let simmer for ten minutes.
Rinse the kidney beans under cold water, drain and add to the pan.
Add the chickpeas and spices (except salt) and stir well; let simmer for another 5 minutes.
When ready, turn the heat off and allow the chilli sin carne to slightly cool before adding salt. Mix well so that the salt distributes equally.
Serve warm, replacing the traditional tortillas with pita bread if needed, but remember this pita recipe is not gluten-free!
The heat of the chillies will compensate for the heat of the food. Perhaps a glass of white wine will help appease that hotness!
Enjoy your quick, easy and healthy chilli sin carne with a glass of chilled wine. Bon appetite!
Vegan, Gluten-free Chilli Sin Carne
- 1 pcs large onion pelled, organic
- 3-4 cloves garlic peeled, organic
- 1 pcs sweet pointed pepper deseeded, organic
- 2-3 pcs large carrots peeled, organic
- 1 pack kidney beans organic
- 500 g boiled chickpeas organic; defrost slightly if frozen
- 1 glass white wine/water
- 1 can chopped tomatoes organic
- 1 tsp cayenne chilli pepper powder
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp turmeric
- 1 tsp salt rock/sea
- 60-70 g quinoa + a large cup of water to boil
- Take the boiled chickpeas out of the freezer and allow them to thaw slightly.
- In a pan, bring to boil a cup of water and add the quinoa. Reduce heat and simmer for 12 minutes. Turn the heat off, and allow the seeds to absorb the remaining water. When cooled, add a pinch of salt.
- Meanwhile, pour the wine/water into a large pan over medium heat.
- Chop the onion, carrots, garlic and pepper; add all to the boiling liquid.Add the chopped tomatoes and stir; bring to boil and reduce heating. Let simmer for ten minutes.
- Rinse the kidney beans under cold water, drain and add to the pan.
- Add the chickpeas and spices (except salt) and stir well; let simmer for another 5 minutes.When ready, turn the heat off and allow it to slightly cool before adding salt. Mix well so that the salt distributes equally.
- Use quinoa as a side dish and serve warm.
As someone who isn’t a fan of ground beef, this chili sin carne was the perfect dinner recipe for me and my family.
I’m always looking for new and delicious high fiber recipes. This one looks like a winner for sure!
This was so tasty! I love the chickpeas as a substitute for meat.
This chili was so delicious! Thanks for such an easy recipe!
This Chili sin carne is perfect for my rice! YUM! I will share this with my fam. Thanks!:)
Love how easy and comforting this is!
This was great! Recipe was easy to follow and we really enjoyed it.
So delicious! We loved it!
I love chickpeas, and this chili was so delicious!
This recipe is perfect for me and meets all my dietary needs! It was so delicious and I loved it!
I love chili without meat! This was so good!
This gluten free chili looks yum. Ultimate comfort food.
My family loved this
Looks delish! Can’t wait to try!
This quickly became a favorite at my house! Thanks for the recipe!
I’m so glad it was successful!:))
Sounds so good!! Can’t wait to try it!
I love chickpeas! Can’t wait to make this!
Glad to find this recipe, my hubby loves chickpeas and I am kinda out of ideas of what to do with them and love you added them to this chili. This looks nice and hearty.
And it is; surely both of you will enjoy it!:)
If not in chili, chickpeas are great roasted with any spice you prefer. I make these combinations often, and I can’t get bored, they are so yummy!
Wow this chili looks so satisfying and thick! My kids have been on a soup/chili kick lately and they would LOVE this. I can’t wait to try it!
It is, and even fussy kids seem to accept it easily, as I found at my dining table!:) Good luck!:))
I love how quick and east this vegan option is,
Super easy, filling and healthy, what more should we wish for?:))
I love the use of chickpeas for the protein. The flavors sound so good!
It is a great source of proteins and minerals; I am really grateful that my fussy eater likes them in any combination! As for myself, I love them!
I can’t wait to try this recipe! It looks so delicious, and my vegan husband is going to love it!
Glad to hear it! Let me know how it goes:)
I love that you’ve created a healthy option for such a yummy meal! Great job.
I am a big fan of Mexican food, and I regularly get chili “con” carne, so your post tittle definitely caught my attention. I wanted to know what chill “sin” carne is. Thanks for explaining the difference. I love the recipe! Also, chickpeas are one of my go-to meat substitutes. I’ll be trying your recipe soon.
This is great; I’m sure you’ll like it!:)
This is the ultimate meal. So delicious.
I want some right now please and thanks
I love a good filling vegan dish and chickpeas are my favorite! This recipe looks great and so flavorful, I can’t wait to try it.
What a great idea! Have to try it out soon! Thanks for sharing!
What a wonderful meatless dish. I prefer my chili without meat and loaded with beans. I love the addition of chickpeas and this reminds me of the chili we would make at the Natural Foods Market.
Looks so delicious!
Interesting! I haven’t really found any good use for chickpeas yet, but this looks really good!
I love making this because of all the flavors and vegan version is so easy to do as well.
I’ve never tried chickpeas in chili before, but it looks delicious and very filling!
All of the ingredients and flavors in this dish sound so good, I wouldn’t even miss the meat. This is perfect for when my vegetarian friend comes over!
This Chile looks so great! I love the chickpea substitution. Will be trying this soon, thanks for the recipe!
I have just recently started to eat chickpeas, I’ve never had them before, but I like them a lot. I’ve never had them in chillis, so I am excited to try. I need healthy and easy recipes like these. Thanks for sharing!
They are such versatile and filling pulses, and I’m sure you’ll love them!
What a great idea! Looks yummy 🙂
This is a mouth-watering recipe. It looks like the sort of food you know will be good for you. Thank you!
Great post! I’ll most definitely enjoy it. Thanks for sharing 🙂
I do appreciate this recipe. You not only made it with the option of being vegan but gluten free too. Thank you for considering individuals with specific dietary restrictions.
Eating healthier does not harm anyone; I am cooking lots of vegetarian or gluten-free foods even though I don’t medically need to; I just prefer healthier choices.
I am coming to love chickpeas, they are so versatile! The chili con carne sounds like a perfect recipe to adapt to dietary restrictions, as you can still keep all of the flavor without breaking the dietary needs. Thanks so much for sharing, I’m hungry now!
And it is so much quicker to cook than the meaty one! Ta!:)