Easy Chili Sin Carne

This meatless chili proves that you can still enjoy your favourite autumn/winter meals, but in a wheelchair user friendly, Sit Smart Diet- ánd animal friendly way. A delicious, easy and simple recipe, packed with plant-based protein which will shut up anyone who asks “where do you get your protein though??”

Sit Smart Diet


  • 2 tbsp olive or rapeseed oil 
  • 3 cloves of garlic, minced
  • 1 large red onion, thinly sliced
  • 2 medium carrots, peeled and finely chopped
  • 2 red peppers, cut lengthwise into small strips
  • 1 large slice of ginger, finely chopped or grated
  • ½ Jalapeño pepper including seeds, finely chopped
  • 1 tbsp dried thyme 
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 800 g tinned chopped tomatoes
  • 400 g tin/pot of red kidney beans (without sauce!), drained and rinsed
  • 100 g split red lentils or black beans
  • 250 ml vegetable stock
  • A large handful of fresh coriander, roughly chopped
  • A squeeze of fresh lime juice.
  • Optional: 400 g soy mince


  • Heat the olive oil in a large saucepan.
  • Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
  • Add the cumin, chilli powder, salt and pepper and stir.
  • Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
  • Simmer for 25 minutes.
  • Serve with just some fresh coriander (that’s how I eat it) or with a handful of plain cooked quioa, some fresh torn coriander and a squeeze of lime juice.
  • Freezes well. Keeps for up to 4 days refrigerated.


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