Literally translated: chili without meat. Another super fun variation on the original, perfect for the meatless Monday and very tasteful. I think you will not miss the meat!

Makes: 3-4 portions
Prep time: 10 minutes
Cooking time: 15 minutes
Equipment: skillet or pan

1 onion
2 cloves of garlic
1 cup mixed beans
2 cups Mexican vegetables
2 cups canned tomatoes
2 tablespoons of tomato paste
1 bouillon cube
1/2 cup of water
teaspoon cumin
teaspoon smoked paprika
teaspoon coriander powder
2 tablespoons of olive oil
optional: veggie minced meat/veggie ground

Cut the onion and garlic into small pieces and put aside. If you do not want or can not find a pre-cut bag of vegetables, choose a number of vegetables that you like. For example paprika/bell pepper, zucchini, corn or more beans. Cut all vegetables into small pieces if you do not have a pre-cut bag.

Heat your pan (you need a big pan, whether you use a skillet or pan) with the 2 tablespoons of olive oil on medium heat. Fry the onion for a minute or 3, then add the garlic and spices and stir well, fry for a minute. Then add all the vegetables and bake for about 5 minutes so that all vegetables are softer. Now literally the rest of all ingredients can be added. The beans, canned tomatoes, tomato puree, bouillon cube, water and the optional veggie minced meat. I find myself with or without being equally tasty. In terms of beans you can also choose for yourself, you can do black beans, kidney or white beans. Or a jar with all kinds of different ones. Rinse them well in a sieve before you add them.

Now you bring it all a soft boil and let it simmer for at least 10 minutes. Stir every few minutes. I say at least 10 minutes because half an hour or 40 minutes is allowed, then the taste will only get better. Turn down the fire a little lower and do not forget to stir. Your chili sin carne is ready!

Serve with rice or tortilla wraps, sour cream, guacamole or anything you like. The chili can be stored in the refrigerator in an airtight plastic container for about 4 days.