A take on chili sin carne

Author: Culinary Committee

With the weather getting colder and the days greying, this chili is just the right thing to bring a little comfort. It’s the perfect opener for the Halloween season! While it is a slightly time-consuming recipe, it’s a great meal to share with your flatmates, friends or a great option for meal prep to enjoy throughout the week. This dish is inspired by the ‘traditional’ chili sin carne, varying from the original recipe as I added chickpeas and lentils, making it very protein packed. This dish can be enjoyed with various other foods, such as nachos, in wraps, just with plain rice or, like in this case, with sweet potato. To me it is the perfect thing for a cosy dinner or a quick lunch. Feel free to add other ingredients or seasoning to this dish. That is the beauty of cooking, it is up to you of what you want to include. The chili recipe serves 4 to 5 people. 


  • 1 large/2 medium sized sweet potatoes 
  • Oil (olive, coconut, or sunflower)
  • Vegetable stock/broth
  • Large onion, chopped
  • 2 cloves of garlic, minced/pressed
  • 2 cartons of tomato sauce 
  • 1 small can of corn 
  • 1 can of white/kidney beans
  • 1 small can of lentils 
  • Few small chilis 
  • 2 tsp paprika powder
  • 1 tsp cumin powder
  • 1 tsp herb mixture 
  • Salt & Pepper


Sweet potato:

  • 1 large/ 2 medium sized sweet potatoes 
  • Salt 
  • Pepper 


  1. Heat up the oven to 180° Celsius. Wash the sweet potato and place it on an oven tray on top of some baking paper. It’s up to you if you want to leave the peel on or remove it. *
  2. Bake the potato for around 40 to 45 minutes and continue to check up on it. **
  3. Take the tray out of the oven and let the potato sit and cool down for a bit before dishing it up. 
  4. Enjoy with some salt and pepper!


* The potatoes tend to keep their shape better and are more easily removed from the oven tray when they are baked with the peel left on. It is easy to take off once the potatoes are out of the oven and cooled down. 

** If you don’t have an oven, pop them into the microwave for a good 15-20 minutes at the highest watt setting. Continue to microwave until they are cooked through well. 


  • Oil (olive, coconut, sunflower)
  • Vegetable stock/ broth
  • Large onion, chopped
  • 2 cloves of garlic, minced/ pressed
  • 500g of tomato sauce 
  • 150g of sweet corn 
  • 420g of white/ kidney beans
  • 160g of lentils 
  • Few small chilis 
  • 2 tsp sweet paprika powder
  • 1 tsp cumin powder
  • 2 tsp salt 
  • 2 tsp pepper
  1. Heat up a large pot on medium to high heat and add your oil of preference. Add the chopped onion and garlic and let them sweat in the oil for a few minutes. 
  2. Now, add your spices; paprika powder, cumin, salt and pepper. In case you’re afraid of over seasoning, add the spices, especially salt and pepper, gradually once the tomato sauce is added. 
  3. Pour in your beans and lentils and stir them around to coat everything with the spices. 
  4. Stir and cook the spice-bean mixture for about 30 seconds, then bit by bit add the tomato sauce while simultaneously stirring the mixture. Lastly, add the sweet corn and give it a good stir.
  5. Cook the chili for a while and determine if the liquidity is to your liking. To make it more liquid, add a few tablespoons of vegetable broth/ stock or simply add the same amount in water.
  6. Stir the mixture one final time, add the chilis and let it simmer for around an hour at a low to low-medium temperature. Make sure to check on it regularly to ensure it doesn’t burn. 
  7. Dish up and enjoy with the sweet potato and watch out for the chilis!


* For the vegetable broth it is most convenient to use little cubes of broth that can be mixed with water. 

Enjoy both with some guacamole, sour cream or cream cheese. 




Note: the image has been provided by the Culinary Committee

This recipe is in collaboration with the Culinary Committee.

Find us on Instagram @basis.baismag

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