Fast, delicious, and freakin' healthy

Chilli Sin Carne

Like any chilli, this recipe requires a little time and patience, as it can be cooked for a very long time. But it is absolutely excellent and I think that after tasting, nobody even thinks that it is missing meat
2 ratings
  • Super easy
  • 30 minutes
  • 2,5 hours
  • 6 portions

Ingredients

  • 2 onions
  • 2 carrots
  • 2-3 celery stems
  • 2 chili peppers
  • 1 red pepper
  • 3 cloves of garlic
  • 20 g fresh coriander
  • 1 can (400g) chickpeas
  • 1 can (400g) red beans
  • 1 can (400g) of another bean, such as Borloti or white, as preferred
  • 500 ml tomato puree
  • 480 g jasmine rice
  • 1 sour cream (200ml)
  • spices:
    • ground coriander
    • roman cumin
    • marjoram
    • oregano
    • sweet pepper

Instructions - Chilli Sin Carne

  1. Cut the onions finely and roast in a larger pot with plenty of vegetable oil for about 5 minutes
  2. Cut the carrots and celery into tiny cubes and add to the pot. Roast for another 10 minutes
  3. Cut bell peppers and chilli peppers. Depending on how spicy we want it, we can either remove the seeds from the chili peppers or leave them there. Add both to the pot and roast again for about 10 minutes
  4. Add spices: 3 teaspoons of cumin seeds, 2 teaspoons of coriander, 6 teaspoons of sweet pepper, 5 teaspoons of marjoram and 2 teaspoons of oregano and season with salt
  5. Pour all cans (beans and chickpeas) into a sieve and rinse thoroughly with water to wash off the juice and add to the pot with the tomato puree
  6. Reduce the heat and let it cook for about an hour and a half, mix it from time to time
  7. About half an hour before the end of cooking we make rice: pour the rice into a separate pot and pour twice as much water. Cook on a low heat under the lid for about 20 minutes
  8. After an hour and a half of cooking, push 3 cloves of garlic into it and immediately turn off the heat. Add salt and season to taste
  9. Serve with rice and garnish with cream and fresh coriander

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