(Vegi) Chilli (Con Carne) Recipe (Basically have it your way!)

 

Mexican food is awesome. Tortillas, tacos, refried beans, guacamole and salsa. But the king of Mexican food, the absolute pinnacle has to be the chilli. Lets face it, you can have some mince, chuck whatever you like in it and call it a chilli. When have you ever been to two different places, ordered a chilli and had exactly the same meal? I’ve even been to a chilli cooking competition and one of the ingredients on offer was chocolate. Chocolate in a chilli? No, not for me either.

Since becoming a vegetarian I have had a few worries about things that I may miss with a chilli being one of them. A chilli con carne has great emphasis on the meat, obviously, but I wanted to make a chilli where the meat could easily be replaced, because it wasn’t necessarily the main event. Plus I was worried as a chilli has been the kid’s favourite for a while now. Here’s the recipe I came across where I replaced the beef mince with vegi mince. This is so chock full of veg, it remains the kid’s favourite and they haven’t even noticed the switch!

 

Ingredients

  • 500g of vegi mince or 500g of minced beef
  • 2 red peppers
  • 2 carrots
  • 2 sticks of celery
  • 2 onions
  • 2 cloves of garlic
  • 1 tsp of chilli powder
  • 1 tsp of ground cinnamon
  • 1 tsp of ground cumin
  • Olive oil
  • Freshly ground salt and pepper
  • 1 400g tin of chickpeas
  • 1 400g tin of kidney beans
  • 2 400g tins of chopped tomatoes
  • Small bunch of fresh coriander – remove le
  • 2 tbsp of balsamic vinegar

Method

  • Peel and finely chop the onions
  • Chop carrots in half widthways.  Chop each part in half again lengthways.  Slice into 0.5cm chunks all the way along
  • Chop the red peppers into chunks of approximately 2cm squared
  • Chop the celery in slices approximately 0.5cm thick
  • Remove leaves from coriander and save then finely chop stalks and put to one side
  • Take a large, deep casserole pan and put it on a medium heat
  • Pour olive oil into the bottom until the whole base is covered
  • Tip in all of your vegetables (onions, garlic, carrots, celery, red peppers)
  • Add the chilli, cinnamon and cumin and plenty of salt and pepper
  • Cook for 7-10 minutes, stirring continuously until the veg has softened up a bit
  • Chuck in the chickpeas, kidney beans, chopped tomatoes, mince (vegi or beef), chopped coriander stalks and balsamic vinegar.  Season generously to your taste
  • Fill up one of the empty tomato tins with water and pour it in.  Mix everything together
  • Bring to the boil and then turn down to a simmer
  • Put a lid on the pan and leave a little gap on the side
  • Let simmer for an hour, thoroughly stirring every 10 minutes or so, until the sauce has thickened

If using vegi mince then it will likely take less than an hour for the liquid to evaporate.  Feel free to stop cooking when it’s at a consistency you desire.If using beef mince, ensure you cook for at least the full hour.  There will be more liquid than the vegi mince so you may need to cook for longer.
Serve with rice, pitta bread and whatever other accompaniments you like, tacos, tortillas, guacamole, salsa or sour cream.

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