Chili sin carne
Chili sin what? An explanation and tips for the recipe
Chili sin Carne – means “chili without meat”. “What do you use instead of meat in a chilli?” you’re probably asking yourself now.
Beans, nuts, quinoa, bulgur, couscous, soy granules and much more! There are plenty of alternatives. We particularly liked the version with walnuts, as they add a great bite to the dish. Chilli sin carne is actually vegan, i.e. completely without animal products. Since I use natural yoghurt as a topping in the recipe, it is vegetarian. You can also replace the natural yoghurt with coconut or soy yoghurt!
Cocoa or coffee add a special flavour to the chilli sin carne. They add a slightly bitter, full-bodied note to the dish. This goes perfectly with the fiery, fruity taste. By the way, chilli tastes even better if you leave it to infuse for a day!
And here comes the recipe! Have fun with it!
Chili sin Carne | Vegetarian chili with beetroot, cocoa, red wine and walnuts
Cooking time 30 minutes
- 2 tablespoons olive oil
- 1 large onion, diced
- ½ fresh chilli (or one dried)
- 1 tsp paprika, sweet
- 4 juniper berries
- 1 tsp dried oregano
- 2 red peppers, diced
- 1 small beetroot, diced
- 1 carrot, diced
- 2 stalks of celery, sliced
- 150 g walnuts, finely chopped
- 800 g kidney beans
- 800 g chopped canned tomatoes
- 250 ml water
- 100 ml red wine
- 2 tsp cocoa (I use Beet me Up! from Becks cocoa™)
- To serve
- 1 bunch of fresh coriander
- 100 g natural yoghurt (for the vegan version you can use coconut yoghurt or soy yoghurt)
- Cut the vegetables into cubes
- Put the olive oil in a large pot and heat it on medium heat
Fry the onion with the spices (paprika, organo, juniper berries) for a few minutes until the onions are translucent (be careful, they burn quickly because of the spices).
- Add the diced vegetables (beetroot, peppers, celery and carrots) and fry for a few minutes.
- Deglaze the vegetables with the red wine and let it boil down a bit.
- Add the rest of the ingredients (walnuts, beans, tomatoes, water and salt) and simmer for 30 minutes.
- Finally, add 2 teaspoons of cocoa and let the chilli simmer for another 5 minutes.
- Now season with salt and pepper to taste.
- Serve the chilli with yoghurt, tortilla and fresh coriander.
Tip: You can make the tortilla from wraps. Simply cut triangles out of the wrap and fry them briefly in a pan.
Text and image: nutsandblueberries.de