Chili sin carne

Chili sin carne

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.


  • 800 g pelati
  • 1 tbsp double concentrated
  • 1 tbsp Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 2 tbsp Chilli Powder
  • 1 tbsp Sweet Paprika
  • 2 tsp Cumin
  • 1 tsp pepper
  • 1 litre Vegetable Stock
  • 300 g cooked Lentils
  • 300 g cooked red beans
  • 2 Sweet potatoes peeled and chopped

To serve:

  • Parsil Leaves
  • Avocado
  • 1 Lime
  • Salt
  • Pepper
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Chili sin carne: Method

  1. Heat the oil in a large pot and add the onion. Cook for 5 minutes, then add the garlic and cook for other 2 minutes.
  2. Add cumin, pepper, chilli powder, paprika and stir to coat.
  3. Add the sweet potato, crushed pelati, double concentrated and vegetable stock.
  4. Bring to a boil and cook for 20-30 minutes stirring regularly, until the sweet potato is cooked. Add the beans, the lentils and mix well.
  5. Cut the avocado, drizzle with lime juice and season with salt and pepper. Serve the chili with basmati rice, sliced avocado and parcil leaves.

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Also made with: Pelati


Tomato tarte tatin

Total time 1h 40 min

Difficulty Challenging

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