Chili without carne
A vegetarian derivative of chilli con carne (just without the…meat). The vegetarian alternative to chilli is actually quite fresh and light to eat since it does not contain all the fat from the mince. And because it contains plenty of chilli it keeps your appetite wide open so you end up eating a lot of it. Great as a snack also with some doritos chips. Chilli typically includes kidney beans but you can substitute this for what you want. As far as I am concerned what makes chilli is the flavour of cumin and chilli (mainly). You can also add a small cube of dark chocolate to give extra richness.
Normally served with rice and we also added some potato wedges, doritos (talk about a carb overload!!). The bowl of “white stuff” you see on some of the pictures is actually tahini paste which we use it as a substitute for sour cream.
Rate this Recipe
For the chilli sauce:
- 2 small onions, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1 tsp chilli powder
- 1/2 tsp smoked paprika
- 1 tsp dried coriander
- 1 tsp mixed herbs (or just oregano, or marjoram)
- 1 tin chopped tomatoes
- 1 tsp tomatoe purée
- 1/2 glass cooking red wine (I added some Madeira!)(optional)
- 1/2 cup vegetable stock
- 1 tin of kidney beans, drained and rinsed
- 1 large red pepper, cut into strips
- 6 mushrooms, sliced
- Chopped coriander
- 1 cube dark chocolate (optional)
For the potato wedges
- Potatoes, cut into wedges, unpeeled (you can peel them)
- Seasoning: Paprika, chilli powder, herbes de provence
- Olive oil
- Start by preparing the wedges, as they will take 30 minutes. Preheat your oven to 200 degrees.
- Peel your potatoes, scatter on a non stick baking tray, sprinkle with paprika, chilli powder and the herbs.
- Pour over olive oil and rub everything together till well mixed.
- For the sauce, to start sauté the onions in a little vegetable oil, around 5 minutes.
- Add the garlic and cook for a further 2 minutes.
- Add the cumin, chilli, paprika, coriander and fry for 1 minute to release the flavours.
- Add the tomatoe puree and fry for a further 1 minute
- Add the wine and turn up the heat for a minute to burn off the alcohol.
- Add the tinned tomatoes, vegetable stock, mixed herbs and red pepper.
- Season with salt and pepper and allow to cook for 10 minutes.
- Add the kidney beans and mushrooms and allow to simmer for a further 10 minutes.
- Throw in the coriander, leave for a minute then add the chocolate and allow to melt in gently.
- Serve with white rice