This comforting and delicious chili sin carne rice bowl comes together in only 15 minutes and it’s so easy to make. I absolutely love a good chili, it’s the ultimate comfort food for me, especially during the colder months. This recipe is packed with flavour and yummy vegetables. You only need one pot to make it and the ingredients are really simple and healthy as well.
How to Serve
I like serving this chili with homemade gluten-free bread rolls, brown rice, fresh coriander and avocado. It’s the perfect combination! You can check out how to make the best gluten-free oat potato bread rolls here.
This chili sin carne rice bowl Recipe is:
- Vegan
- Dairy-free
- Gluten-free
- Spicy
- Healthy
- Plant-based
- Comforting
- Easy and quick
- Packed with flavour
- Absolutely delicious
- Ready in 15 minutes
- Perfect for lunch and dinner
More vegan lunch and dinner recipes to try:
- Roasted Chickpea Tacos
- 3 Ingredient Quinoa Pizza Base with Fried Vegetables
- Chana Masala
- Thai Peanut Curry
- Sweet Potato Lentil Stew
- Healing Winter Stew
- Peanut Pad Thai
- Sticky Sesame Cauliflower
If you try this easy vegan chili sin carne rice bowl recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Chili Sin Carne Rice Bowl
Ingredients
- 1 onion chopped
- 4 cloves of garlic minced
- 2 carrots chopped
- 1 red bell pepper chopped
- 400 g canned tomatoes
- 1 tbsp tomato paste
- 400 g kidney beans or black beans
- 500 ml vegetable broth
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tbsp coconut aminos optional
- salt to taste
To serve
- brown rice
- fresh coriander
- avocado
- lime
Instructions
- In a large pot, sauté onion for 3-5 minutes on medium heat. Add a bit of water if the onions start sticking to the pan.
- Add the garlic, carrots and red bell pepper to the pot. Cook for another 3-5 minutes.
- Add the canned tomatoes, tomato paste, kidney beans, vegetable broth, ground cumin, smoked paprika, dried oregano, chili powder, coconut aminos and sea salt.
- Bring the mixture to a boil, then lower the heat to a simmer and cook for 15 minutes, uncovered, until the beans and carrots are soft and the liquid has reduced.
- Serve with brown rice, a squeeze of lime juice, avocado and fresh coriander.
