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Chilli sin carne

Chilli sin carne is the vegetarian version of the popular Tex-mex dish, chilli con carne, so it's made with just beans and various vegetables. This recipe is a simple yet delicious version, perfect for vegans and on no-meat days! Serve it with boiled rice or flat bread.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp oil
  • 1 onion
  • 1 carrot
  • 1 sprig of celery
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 1 can red kidney beans 400 ml
  • 1 tin chopped tomatoes 400 ml
  • 300 ml vegetable stock
  • 1 red bell pepper capsicum
  • 1 large handful of fresh coriander
  • To serve: few slices of red onion Greek yogurt (optional)

Method
 

  1. Chop the onion, celery and carrots.
  2. Heat the oil in a large pan, add the chopped vegetables and cook until soft.
  3. Add the garlic and the spices, stir for 1 minute.
  4. Drain the beans and add to the pan. Pour in the stock and chopped tomatoes.
  5. Meanwhile, cut the pepper into small cubes, then add to the beans.
  6. Bring to the boil, cook for 15-20 minutes. When the sauce is thick and the vegetables are tender, turn off the heat.
  7. Chop the coriander, stir half of it in with the beans.
  8. Serve with coriander sprinkled on top - and a couple of slices of onion (and a spoonful of yoghurt if you like).