Summery fresh chili sin carne salad
Chili sin Carne salad combines the robust flavors of a spicy chili stew with the freshness of a crisp salad. Protein-rich lentils, aromatic spices, and a subtle hint of lime create a balanced flavor profile, while bell peppers, corn, and avocado add a light, summery freshness.
The combination of savory chili and fresh salad makes this dish not only a light and healthy meal, but also highly adaptable – whether you prefer it spicier, milder, or with additional ingredients to suit your taste. Perfect for warm days or as a satisfying, plant-based alternative to classic chili dishes.
35 min
Total Time
10 min
Cooking Time
25 min
Preperation Time
Ingredients
| 400 g | lentils |
| 4x | onions |
| 3x | cloves of garlic |
| 2x | red peppers |
| 1 can | kidney beans |
| 1 can | chopped tomatoes |
| 3 tbsp. | tomato paste |
| 3 tbsp. | tomato ketchup |
| 300 ml | vegetable stock |
| 1 tsp. | chili powder |
| 1-2 | fresh red chilies |
| 1/2 tsp. | cumin |
| 1/2 tsp. | coriander |
| juice of one lime | |
| salt, pepper | |
| 1x | iceberg lettuce |
| 1-2x | avocado |
| 1x | corn |
| 1x | green pepper |
| 1/2 bunch | fresh coriander |
| 3 tbsp. | olive oil |
| 2 tbsp. | lime juice |
| 1 tbsp. | maple syrup |
| 1x | clove of garlic |
| 1 tub | Creme vega |
| roasted sunflower seeds | |
| tortilla chips |
Instructions
Step 1 of 5:
For the chili: Finely chop the onions and garlic and sauté them in a little oil in the pressure cooker. Cut the bell peppers into strips and add them. Wash the lentils and add them to the other ingredients. Deglaze with vegetable broth. Add chopped tomatoes, tomato ketchup, and tomato paste, and season with chili powder, cumin, coriander, salt, pepper, and lime juice. Add the chopped chili peppers and kidney beans, stir everything well, close the pot, and simmer on level 2 for approx. 10 minutes until the lentils are tender. Then remove from heat and let cool completely.
Step 2 of 5:
Clean and wash the iceberg lettuce, then cut it into fine strips. Wash the bell pepper and also cut it into strips. Chop the cilantro, dice the avocado, and drain the corn.
Step 3 of 5:
For the dressing, combine olive oil, lime juice, maple syrup, and finely chopped garlic, and season with salt and pepper. Then pour over the salad and mix everything together.
Step 4 of 5:
Add the cooled chili to the salad and gently combine.
Step 5 of 5:
Roast the sunflower seeds. Serve the salad with Creme Vega and roasted sunflower seeds, as well as tortilla chips.
