Recipe: Chili sin Carne

 

Those of you who know me, especially my fellow scouts, can probably remember my famous Chili, which was CON carne back in the days. It was our go to dish on every camp and I probably cooked it over a hundred times. It was then, and now still is, one of my favourites Mexican dishes. Thankfully Chili is super easy to veganize, so I don’t have to miss out on one of my favourites. I often cook a big batch and freeze the rest of it, so if I don’t feel like cooking in the evening I just take it out of the freezer and cook up some rice to go with it.

IMG_7855

I will not quote any measurements as I always just cook with what I have in the fridge, sometimes there are more carrots, other times I use more beans….and it always tastes equally tasty!
Here are the key ingredients that I use:
Canned tomatoes and tomato paste
Veggie stock
Kidney beans
Carrots
Zucchini
Frozen green beans
Bell peppers
Sweet corn
Onion, Garlic
Chili powder, pepper
Avocado
optional: vegan cheese and vegan cream cheese

Chop all the veggies. Braise onions and garlic with tomato paste. Add all the spices. Add carrots and let them cook for a few minutes. Then add bell peppers, zucchini and frozen green beans. Cook for another few minutes and finally add canned tomatoes and a bit of veggie stock. Cook for 10-15 minutes. Add beans and sweet corn. Adjust with chili until desired taste. Serve over heaps of rice with guacamole and vegan cheese. Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s