Chili sin Carne | vegan, high protein


Chili Sin Carne

Pasta with chili sin carne for those chilly days - Vegan and high in protein!


  • 1/2 Onion chopped
  • 2 cloves Garlic chopped
  • 1 can Kidney Beans drained
  • 200 ml Veggie Stock
  • 2 tbsp Tomato Paste
  • 100 g Lentils dry weight
  • 1 Bell Pepper red
  • 1 Big Tomatoes ripe
  • 1 can Puréed Tomatoes
  • Chili, Pepper, Paprika
  • Fresh Mint
  • Parsley
  • 70 g Seaweed Pasta dry weight


  1. Sautée onion, garlic and spices in oil or water.

  2. On high heat, add tomato paste.

  3. Add lentils and vegetable stock and bring to a boil.

  4. Add tomatoes (fresh and canned). At medium heat, let it sit for 50-60 minutes.

  5. After 40 minutes, add chopped bell pepper and canned kidney beans.

  6. Soak pasta for 15-20 minutes in filtered water* and rinse afterwards.

  7. Cook pasta for 20 minutes in boiling water.

  8. Chop up ginger and add to the pot of pasta - this way the pasta will lose its "ocean" taste. Then drain and mix with the delicious chili.

  9. Garnish with fresh basil or any herbs you prefer.

Recipe Notes

The clue: this pasta is actually 100% wild seaweed! Algae (like seaweed) are the best source of iodine, they help your thyroid function normally, keeping your hormones at normal levels and preventing weight gain.

*I use the BWT MagnesiumMineralizer to filter my water.

I hope you try this recipe! Tag me on Instagram using the hashtag #AlexasEarthBowls if you do! Enjoy 🙂



  1. jessica
    January 31, 2018 / 3:51 pm

    For how many people is this recipe?

  2. Alexa
    January 31, 2018 / 6:30 pm

    I ate it by myself, but it can serve up to 2 people 🙂

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