Chili Sin Carne - Vegetarian Chili

Chili Sin Carne - Vegetarian Chili

Chili Sin Carne - Vegetarian Chili

This vegetarian chili recipe, besides being healhty, is pure heat in a bowl: will the aromatic flavour of basmati rice refresh your tongue?

June 11, 2012

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

1 HR 0 MIN

ingredients

vegetarian mince
250 g
Oil
30 ml
Shallot
2 each
Garlic
1 clove
carrot
1
tomato puree
15 ml
Red chili
1
green chili
1
red kidney beans
200 g
Chickpeas
200 g
Tomato
200 g
vegetable stock
250 ml
Oregano
5 ml, dried
salt
To taste
Pepper
To taste, freshly ground
Cayenne pepper
To taste
Basmati rice
250 g

Preparation

Cook the rice according to the package instructions.

Peel and finely dice the shallots, carrot and garlic.

Wash, trim and finely dice the peppers.

Heat the oil and brown the vegetarian mince over a fairly high heat.

Add the shallots, carrot, garlic and peppers and fry briefly.

Then stir in the tomato puree and vegetable stock.

Wash and quarter the tomatoes and remove the stem ends.

Add to the sauce with the oregano and simmer for about 20 minutes.

Rinse and drain the red kidney beans and chick-peas and add to the sauce during the last 10 minutes.

Add more stock if necessary.

Finally season to taste with salt, pepper and cayenne pepper and serve with rice.

 

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