Vegetarian Chili Sin Carne

Bowl of vegetarian chili topped with dollop of sour cream, guacamole, and shredded cheese.
This dish is always a fan favorite and is a great meatless option if you’re looking for ways to reduce your meat consumption. Think of what we could do for our planet if we decided to not eat meat at least once a week! For all you meat lovers, please try this recipe, you won’t be disappointed. I serve this dish with all sorts of fixings, such as rice, sour cream, cheese, avocado and chips.
10 minutes 30 minutes 40 minutes
YIELD: 6 Servings
  • 3 tbsp olive oil
  • 1 red onion, sliced
  • 4 cloves garlic, minced
  • 1 hot pepper, chili or habanero, minced (you decide on how hot you want the dish)
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 4 scoops (4 servings) just björn marine collagen (optional)
  • 3 tsp tomato purée
  • 2 large (28 oz) cans diced or chopped tomatoes
  • 2 ½ cups water
  • 2 cups sweet potatoes, diced
  • 2 cups kidney beans that have been soaked overnight (or 16 oz can, drained)
  • 1 green pepper, diced
  • Shredded cheese, avocado, sour cream, rice, chips for fixings
How to Make it
  1. Heat a large saucepan to medium high
  2. Add the oil
  3. Sauté the onion until translucent, 4-5 minutes and then add the garlic and chili, sauté for one more minute
  4. Add the bay leaf, cinnamon stick, cumin, paprika, salt and tomato purée and stir for a minute
  5. Add the diced tomatoes, water and sweet potatoes
  6. Add the just björn marine collagen (optional)
  7. Lower the heat and let simmer for 15 - 20 minutes and then add the kidney beans and green pepper
  8. Let it simmer for 5 - 10 minutes, or until the sweet potatoes are fully cooked
  9. Serve in a bowl with rice beneath, then the chili and top with the fixings of your choice