Vegan Chili Sin Carne with Nacho Chips

This warming meat-free dish is one of my favourite comfort foods, it’s lovely warmed up the next day too and served on an open baked potato. Yum!

Vegan chili sin carne with nacho chips

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 8
Calories 399 kcal


  • 1 tblsp of olive oil
  • 1 medium onion finely chopped
  • 1 clove of garlic minced
  • 1 large red pepper deseeded and finely chopped
  • 1 tsp of dried chilli flakes
  • 1/2 tsp of ground coriander
  • 1/2 tsp of ground cumin
  • 2 cardamom pods crushed
  • 150 g of red lentils
  • 1 400 g can of chopped tomatoes
  • 350 ml of water
  • 1 400 g can of red kidney beans
  • 2 tblsp tomato ketchup
  • 2 tblsp of tomato purée
  • 2 tsp of cocoa powder
  • 2 flour tortillas


  • Prepare your vegetables as described.
  • Pre-heat the oven to 180°.
  • In a large pan heat the oil and fry the onion garlic and bell peppers until everything is soft.
  • Add the chili, coriander, cumin and cardamom pods stiring everything around.
  • Add the lentils and stir again.
  • Add the chopped tomatoes, water, kidney beans, ketchup, tomato paste and cocoa and bring the mixture to the boil.
  • Simmer covered for about 45 minutes stirring frequently.
  • While the chili is cooking prepare your nachos by cutting each flour tortillas into eight equal sections.
  • Cover both sides of each nacho chip with spray oil and place on a baking tray.
  • And paprika or garlic powder or any herb/spice of your choice.
  • Pop in the oven for 20 minutes until crisp.


Nutrition per serving: 399 Kcal, 7.3g Fat
Allergens: Gluten
Age suitability: 12 months+
Keyword vegan chili

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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