Chilli con carne is an iconical dish inTex-Mex cooking that has been around for more than a while now. It has its origins in either Northern Mexico or Southern Texas, where it is loved by all. Chili con carne, literally means “ Chili with meat, which this dish definitely is not. Not many would know, though. The texturised soya protein (soya mince ) gives this dish all of the texture that a meat mince version would have. Flavour is taken care of by the fantastic spicy taste of the Chillies and the other ingredients.
Bell pepper – one large ( topped, seeds removed and chopped)
Fresh Chillies – three ( topped and chopped)
Olive oil - two tablespoons ( 30 ml)
Tinned tomatoes – one can
Vegetable stock – one cup
Soya sauce – one tablespoon
Tomato puree – 2 tablespoons
Cumin powder – one teaspoon
Chilli powder – two teaspoons
Paprika – one tablespoon
Marjoram – ¼ teaspoon
Sugar – one teaspoon
Soured cream – 150 ml
Salt to season
Instructions
Reconstitute Soya mince by soaking in hot water at a ratio of 1:1 for 15 minutes
Heat oil in a deep-sided skillet
Add the onions and fry until starting to change colour
Add the bell peppers and chillies. Cook until beginning to soften
Add the garlic. Stir for a minute
Add the Chilli, cumin and paprika powders. Stir or a minute
Add the soya mince and saute for two minutes
Now add all the remaining ingredients except the beans and the soured cream
Bring to the boil and then turn down the heat to a slow simmer. Cook uncovered for 20 minutes
Add the beans and cook for a further 10 to 15 minutes
Season to taste
Serve topped with soured cream
Notes
Keywords; Vegetarian Chili con carne
Nutrition Information
Serving size: 350 g Calories: 557 Fat: 33g Saturated fat: 11 g Carbohydrates: 35 grams Sugar: 14.35g Sodium: 8.75 g Fiber: 11.2g Protein: 35
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/dietary-preference/spicy-vegetarian-cooking-with-chillies/vegetarian-chilli-con-carne/