Thursday, May 5, 2011

Cinco de Mayo: Chili SIN Carne

To celebrate Cinco de Mayo, I thought I'd make something with a Mexican theme......but with ingredients limited (cause I forgot about Cinco de Mayo), and as I associate Mexican food with weekend treats, I came up with this Chili Sin Carne (sin= without, en Espanol)....i.e. Vegetarian (sinless) Chili..........Sounds boring I know, but trust me its bursting with heat from chilies and freshness from the coriander, and fragrance from cumin and coriander!!! What more could a dieter ask for!

Serves 4


  • 1 clove garlic chopped
  • 1 onion chopped
  • 1 red chili chopped
  • 1 tsp olive oil
  • 1 carrot, chopped 
  • 1 yellow pepper, chopped
  • 1/2 courgette, chopped
  • 5 mushrooms, halved
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • salt & pepper
  • 100g drained kidney beans
  • Chopped coriander
  1. Heat a pan on medium heat
  2. Heat the oil and fry the chili, onion and garlic
  3. Add the other chopped vegetables
  4. Add salt and pepper
  5. Mix and fry for 2-3 minutes
  6. Add tinned tomatoes and the tomato paste
  7. Mix to combine and cover for 30 mins on low heat
  8. Add the spices and sugar and kidney beans and cook for further 10 minutes
  9. Sprinkle with coriander, and see serving suggestions
This is the basic recipe, it can be tweaked to taste! I'm having mine with a baking potato.
For a dinner party, serve with sour cream, tortilla chips, and basmalti rice or potato wedges, and of course the EVIL cheddar cheese!!!! Delish!

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