Chilli Sin Carne

Chilli sin carne means chili without meat. The combination of beans, chilli and rich sauces is steeped in the history and tradition of fine Mesoamerican cuisine. It is a 

delicious option just designed for vegans who enjoy fiery chilli dishes. Obviously chilli con carne or chili with meat is the much more famous dish but if you love chilli and want to avoid meat for ideological or health reasons you should try this recipe that packs all the punch and flavour you have come to expect from great spicy cooking around the globe. We've added a pinch of Carolina Reaper powder (till recently the hottest chilli in the world) to the mix. It is surprisingly flavorful, not just burning hot. 



Preparation time: 15 minutes 
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Cooking time: at least 35 minutes
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Resting time: 0 minutes
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Total time needed: at least 50 minutes
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Grade of Difficulty: standard


Ingredients
for
Chilli Sin Carne

  • 3 tbs. olive oil
  • 2 fairly large potatoes, cut into small dice
  • 1 large onion, halved and chopped into thin half moon slices
  • 4 cloves of garlic (or to taste), chopped fine
  • 1 x 400 gram / 14.1 oz tin of kidney beans, liquids drained off
  • 1 x 400 gram /14.1 oz tin of maize kernels, liquids drained off
  • 1 x 400 gram / 14.1 oz tin of peeled tomatoes
  • 4 cups of vegetable stock
  • 1 tsp. plain paprika powder
  • 1 tsp. madras curry powder (or hot curry powder of your choice)
  • 1/4 tsp Carolina reaper chilli powder, or 3 to 4 cayenne chillies, chopped fine
  • 1/2 tsp black pepper, freshly ground
  • Salt to taste



Directions

Chilli sin carne on blue plateChilli sin carne on blue plate
  • Add oil to a large pot on the stove
  • Turn stove to medium setting and briefly heat up the oil
  • Add onions and half the garlic to the pot, cover with lid and braise them for a few minutes
  • Add potatoes, lentils and vegetable stock, cover with lid, reduce the heat and simmer all ingredients for 20 minutes, stirring the contents of the pot a few times
  • Add maize kernels and kidney beans, stir ingredients briefly, cover pot again and let it simmer for 5 minutes
  • Add tomatoes (optional - don't use all the tomato when you like the consistency of your chilli a little thicker)  
  • Add pepper, chilli, paprika powder, curry powder and salt to taste, stir contents of pot, cover again with lid and let it simmer for another 5 minutes

Take of the stove and serve hot with slices of freshly baked bread.




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