Vegan Chilli sin Carne in Lettuce Boats
This colourful chilli sin carne proves that vegan cooking is anything but boring. Hearty kidney beans, aromatic aubergine and smoky sun-dried tomatoes make a spiced filling that's served in crisp lettuce leaves. That keeps the dish light and fresh while still being properly satisfying. A creamy almond butter sauce brings it all together and gives your plate that little something extra.
Ingredients
- 2 aubergines
- 2 red onions
- 1 clove garlic
- 0.5 chilli
- 5 sun-dried tomatoes in oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 200 g kidney beans, drained
- 50 g tomato purée
- 2 tbsp olive oil
- freshly ground pepper and sea salt
- lettuce leaves, such as romaine / cos
- 60 g light almond butter, for the almond cream
- 40 ml water, for the almond cream
- 3 sprigs thyme, for the almond cream, leaves finely chopped
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 390 kcal | 780 kcal |
| Carbohydrates | 32 g | 64 g |
| Protein | 14 g | 28 g |
| Fat | 20 g | 40 g |
| Fibre | 11 g | 22 g |
| of which sugar | 9 g | 18 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash the aubergines and cut into small cubes. Peel the onions and garlic and finely dice as well. Deseed the chilli and chop finely. Finely chop the sun-dried tomatoes.
- Heat the olive oil in a large non-stick pan. Fry the onions, garlic, chilli and cumin for about 2 minutes.
- Add the aubergine, sun-dried tomatoes and oregano and fry for a further 5 minutes, stirring occasionally.
- Stir in the kidney beans and tomato purée, then season with salt and pepper. Cook the chilli over medium heat for a further 15 minutes, stirring now and then.
- Meanwhile, wash the lettuce leaves and set them out as little boats ready to fill.
- For the almond cream, whisk the almond butter with the water until smooth and stir in the finely chopped thyme leaves.
- Spoon the finished chilli sin carne into the lettuce leaves and serve with the almond cream. If you don't eat vegan, you can offer sour cream or crème fraîche instead.
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Nutrition facts per serving (estimate)
| Calories | 390 kcal |
|---|---|
| Carbohydrates | 32 g |
| Protein | 14 g |
| Fat | 20 g |
| Fibre | 11 g |
| of which sugar | 9 g |
Frequently asked questions
Can I make chilli sin carne with other pulses?
Yes, you can easily swap the kidney beans for black beans or chickpeas.
How long does the vegan chilli keep in the fridge?
Covered in the fridge, the chilli keeps for about 3 days. It's best to prepare the lettuce leaves and almond cream fresh.
Is this recipe suitable for non-vegans too?
Absolutely. If you don't eat vegan, simply swap the almond cream for sour cream or crème fraîche.
Where can I buy almond butter?
You'll find almond butter in health food shops and most supermarkets, usually in the aisle with the nut butters.
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