Jan 8, 2015

Chili sin carne

Another favorite dish of mine! I really love the Mexican cuisine in general, the rich flavors and all the spicy peppers. Oh and guacamole, and nachos, and enchiladas,...I could go on and on. I choose this dish because it's the flagship of any Mexican restaurants as well as any good Mexican housewife. I really hope my vegetarian version can live up to that - at least a bit ^^.

I used flaked soybeans and red lentils to substitute the meat, because when cooked, their consistence resembles roasted ground meat. Furthermore these ingredients contain lots of protein, which makes this dish perfect for vegetarians and vegans. Yes, you heard correctly, it's even vegan!

And to the most important part...the secret ingredient...every chili cooker has it! I can reveal this much: it starts with C and ends with hocolate! :) But more after the jump!

course country time difficulty
main course Mexico 30min prep + 1h on stove easy

Serves 5

imperial metric
3 big onions
1.5 lb 700g red pepper (bell or pointed)
3 green chili pepper
3 garlic cloves
1/2 cup 70g flaked soybeans
1/2 cup 100g red lentils
1 cup 250ml red wine or beer
3x14oz 3x400g canned tomatoes, chopped
14oz 400g canned kidney beans
12oz 340g canned corn
3 tsp paprika powder
5 tsp oregano
2 tsp cumin
2 tsp salt
2 bay leaf
to your liking chili powder
3.5oz 100g bar of dark chocolate

  • chop onions in pretty big pieces, heat some olive oil in a big pot and let the onions fry on high heat until they brown a little bit 
  • remove the core from the peppers and cut them in big chunks
  • put them to the onions and fry together
  • half the chili peppers, remove the core, cut halves in stripes and put them into the pot
  • put in the soybeans and red lentils and fry everything together for a few minutes
  • everything should be well fried and the bottom of your pot should be brown from the all the tasty aroma stuff ^^
  • now, dissolve it in alcohol - pour in the beer/wine
  • let it reduce for about 3min, still on high heat
  • reduce the heat to medium and pour in all the cans (no need to strain) and put in all spices
  • last but not least: dissolve the chocolate and mix thoroughly
  • let everything simmer for about 1h with no lid, check regularly to mix well because it tends to scorch - rule of thumb: the longer it sits on the stove > the thicker it gets > the lower the heat should be
  • it's done, when the consistency isn't runny anymore)

And because no Mexican dish works without guacamole:

2 avocado w/out skin & seed
1 red onion, finely chopped
4 small tomatoes, w/out slobber, chopped
pinch salt
splash lemon juice
optional bit créme fraîche or sour cream (skip for vegan version)

Mix everything together, done!

Serve chili with guacamole, chili peppers and fresh bread.

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