Christmas in our house wouldn’t be Christmas without Chilli sin Carne and, quite frankly this Mexican Inspired Christmas mini series wouldn’t be complete without it. If you follow Without_Cruelty on Instagram you will already be aware that I am a border line chilli addict, so it stands to reason that I have previously posted a recipe on how to make the worlds best vego chilli. Below is a post from August 2015, which I published once I was completely happy with my chilli recipe. It took me a little while to get the spice quantity 100% correct and this is the recipe I still use today. Feel free to play around with it, add a touch more chilli powder if you like it crazy hot, be careful not to add too much cinnamon as it can quickly resemble poi puri and remember adding water makes chilli hotter!! Enjoy!
Easy & Delicious Chilli Sin Carne
A post from August 2015
I absolutely adore chilli and I’m assuming you do too as it is literally the greatest food on earth! It’s the perfect vegan dish as it contains a healthy balance of carbs, protein, veggies and most importantly, flavour.
Over the past few months I’ve been finding it tricky to get hold of TVP, which is a great veggie alternative to mince, so I’ve been substituting it with a tin of mixed beans. You can also use Quorn mince, which at the time of writing contains egg so not suitable for vegans, (but vegetarians go forth) I hear Quorn do intend on bringing out a vegan friendly range soon! Whichever route you choose to take, it’ll taste awesome and the texture remains pretty much the same regardless of which method you use. For the benefit of promoting TVP and its versatility I have opted to use this version in the recipe below.
What You’ll Need:
100g of TVP (rehydrated in cold water for about an hour)
Tinned Kidney Beans
2 Very Ripe Tomatoes, Roughly Chopped
2 Small Brown Onions, Roughly Chopped,
6 Cloves of Garlic, Chopped
A Capsicum (any colour, red are sweeter) cut in to chunks,
1/2 A Green Chilli (if you like it spicy!) cut up in to small pieces
I recommend you use a deep sided frying pan for this dish.
For the spice mix you’ll need:
A Tablespoon of Cumin
A Tablespoon of Oregano,
A Tablespoon of Sweet Paprika,
A Teaspoon of Hot Paprika,
A Tablespoon of Chilli Flakes
A Pinch (literally) of Chilli Powder
Another Pinch of Cinnamon
A Little Salt and Pepper
Fry the hydrated TVP in a teaspoon of hot oil for about 10 minutes, or until it starts to brown and develop a crispy coating. Then add the veggies, once they begin to soften add in the spice mixture. It might spit and sizzle, so wear an apron!
Once this all begins to cook through, it’ll take about 15 minutes, add in the wet ingredients (beans and tomatoes) and fold through. Depending on its consistency you may need to add in some boiling water. If you like your chilli thicker, then forget the water. I prefer it slightly wet, so I add water. Simmer for about 20 minutes, stirring occasionally and voila!
Taste and feel free to add additional seasoning as you go along. These measurements usually work brilliantly for me, but it’s very adaptable. Just remember, by adding more water it’ll make it hotter as the chilli reacts to water!
I usually serve this dish with rice, poppodums and guacamole. And it’ll serve 2 very lucky, greedy people 🙂
And for the rest of my Mexican Inspired Christmas mini series please click the links below