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Chili sin Carne

Fantastic to make towards the end of your trip, whether you're vegetarian or not! 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Durability: Blue
Servings: 4 people


  • 2 tblsp oil
  • 1 each red onion chopped
  • 1 each red bell pepper chopped
  • 2 each carrots chopped
  • 2 rib celery chopped
  • salt (free of charge section)
  • 4 cloves chopped garlic, or garlic paste
  • 2 tblsp chili powder (free of charge section)
  • 0.5 tsp cayenne pepper (free of charge section)
  • 2 tsp cumin (free of charge section)
  • 1.5 tsp paprika (free of charge section)
  • 1 tsp oregano (free of charge section)
  • 2 can chopped tomatoes
  • 2 can kidney beans rinsed and drained
  • 1 can black beans rinsed and drained
  • 500 ml vegetable stock, 1 pack fond du chef
  • 1 each bay leaf (free of charge section)
  • 2 dashes worcestershire sauce, can be excluded (free of charge section)
  • 1 tsp sugar
  • 1-2 tsp red wine vinegar (free of charge section)
  • 2 bag tortilla chips
  • depending on when on your trip: sliced avocado, sour cream or crème fraîche, grated cheese
  • 1 each lime


  • This one is a little tricky to fit in the pot. Have two Trangias going if you're 4 persons and start by frying the veggies in a frying pan.
  • Add oil to frying pan. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  • Add the garlic, chili powder, cayenne, cumin, paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute. Divide into two pots (or tarnsfer to one pot if you're cooking for 2 persons).
  • Add the diced tomatoes and their juices, the drained black beans and kidney beans, vegetable broth, bay leaf, sugar and worcestershire sauce (not strictly vegetarian). Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat. Mash some of the beans up with a fork so you get a thicker consistency. 
  • Add the vinegar, to taste. Add salt to taste and maybe some hot sauce if you want it spicier.  Divide into bowls and serve with garnishes of your choice, tortilla ships ans squeezed lime. If you have some left-over it's great in an egg burrito in the morning.