Heat olive oil in a large pot or saucepan over medium heat.
Add chopped onion, celery and garlic and sauté until onion is translucent.
Then add spices (sweet paprika, smoked paprika, chili (optional)) and fry for 30 seconds.
Add chopped tomatoes, carrots, tomato paste, split lentils, soaked mince, veggie stock and a pinch of salt.
Bring to a boil then reduce heat and let simmer on low heat with a lid on for about 15 minutes or until carrots are soft.
If the carrots are still quite firm, add another splash of veggie broth and let simmer a couple of minutes longer.
Add in beans and sweetcorn, let simmer for 5 more minutes. Taste and adjust salt.
Serve with a generous scoop of guacamole, yoghur and fresh herbs.
Video
Notes
Finely chop veggies: Make sure to finely chop carrots and celery to save cooking time. Otherwise, they won't be cooked and soft within 15-20 minutes.
Oil-Free: For a completely oil-free version you could use 2 tablespoon of soy sauce to fry the onion.
Spicy: If you like your chili hot, feel free to add more chili powder, fresh chili pepper or cayenne pepper.
Meal prep: This chili sin carne is meal-prep friendly. You can prepare a big batch ahead of time and enjoy it the next day. It's also freezer-friendly!
Storage: Store any leftover chili in an airtight container in the fridge for up to 1 day.
All nutritional information is based on third-party calculations and should be considered estimates.
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