Chili sin carne

I want to show you my version of chile sin carne, although it’s not a Mexican dish, but rather a Tex-Mex, I eat it quite often. I learned about chile sin carne outside of Mexico and loved it! 


  • 2 small carrots
  • 1 large zucchini
  • 2 cloves of garlic 
  • ½ onion
  • Cilantro  
  • 1 green pepper, 
  • 250gr Beans in water and salt or one can 
  • 4 juicy tomatoes or a can of tomato puree
  • 150gr textured soya, 
  • 3 tablespoons of nutritional yeast 
  • salt, black pepper, cumin and oregano to taste
  • Olive oil


  • In a pot, bring water to a boil and cook the textured soy with a little salt, a splash of vinegar, a bay leaf and a clove of garlic.
  • In a frying pan, fry a half onion, a diced green pepper and a finely chopped clove of garlic; 
  • When this is ready add the 4 tomatoes chopped in small cubes, make a sauce,
  • here add the salt to taste, ½ teaspoon of pepper, ½ teaspoon of cumin and ½ teaspoon of oregano, mix.
  • Once the tomatoes look like a puree, add a cup of water, the carrots in small squares and stir, cover for 2 min,
  • Now we add the zucchini in small squares, you can add a can of corn if you like).
  • Here we’ll add the cooked and drained textured soy, mix
  • Add the cooked beans or a tin can(they go almost to the end because they are already soft you don’t have to cook them) 
  • Add the nutritional yeast and coriander (leave a little bit of fresh coriander to serve)
  • Cover the pot and leave it to simmer for about 15 minutes, 
  • Check Salt, water, and seasoning. The consistency that you prefer but never too dry. It’s like a heavy soup. 

You can eat it with some rice or sourdough bread with a little bit of Indian nut margarine. It’s super substantial, delicious and nutritious 🌱

Happy cooking

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