I have been cooking (and enjoying) this recipe for a while now.. so I am really excited to finally be able to share it. This Chili sin carne is just as tasty as any meat based Chili in my humble opinion.
It is healthier, tastier and because its 100% plant based it is of course way cooler! 😉 I was eating this for lunch today after taking the pictures, and I thought to myself “Damn, I forgot how tasty this Chili is!”. I do so much cooking and try so many tasty things per week that I sometimes forget how delicious a simple, well made Chili sin carne can be!
Before I share the recipe I want to share a few elements of the process that in my opinion make this Chili stand out from others I have tried.
The typical spices used in a Chili would usually include cayenne or chilli powder, cumin and paprika (or some variation of these). These spices are part of what makes a Chili what it is, so why fix something if its not broken… however I have found that adding a small touch of ground cinnamon can make all the difference and this really does PIMP UP YOUR CHILI. It helps to add that sweet fragrance to the dish which goes so well with the tomato base of the sauce and the spiciness of the cayenne.
Chipotles peppers are smoked jalapeños peppers and are often found in tins in a sweet tomato marinade. Adding them to your Chili will add an extra dimension of smokey, sweet umami goodness, and so is highly recommended. You can also buy them dehydrated with no added sugars or ingredients.. if you do buy them dried you will need to soak them in warm water until they become soft before chopping or blending them into a puree.
KEEPING THE BEAN LIQUID
If you soak and cook the beans yourself you can keep the residual liquid that you get once you drain your beans. The liquid serves as a natural thickener, which gives the sauce more body. I did not do it for the Chili in the picture as I didn’t cook the beans from scratch and it was still delicious, however If i do cook the beans from scratch I will always add them to my Chili.
Those were my 3 top tips so lets get to the recipe!
425g cooked kidney beans or any other bean (I used white and kidney)
100g textured soya (soaked in warm water for 2 hours and then strained)
240g whole tinned tomatoes (hand squeezed or blended into liquid)
250ml (bean cooking liquid, if you didn’t cook your own beans replace this with stock).
2 large carrots (chopped into big cubes)
1 large onion (roughly chopped)
3 cloves garlic (roughly chopped)
2 tbsp salsa valentina or 1 pureed chipotle peppers
1 tbsp tomato paste
1 tbsp tamari or soy sauce
1 tsp himalayan salt
2 tsp smoked paprika
1 tsp ground cumin
1/3 tsp ground cinnamon
1/3 tsp ground cayenne pepper
2 tbsp olive oil
1. In a pot sauté the onions and garlic in olive oil on a medium heat until they start to caramelise/brown (about 6-7 minutes).
2. Add the spices and cook for 2 minutes, stirring to avoid the spices from burning. Add all the ingredients (except for the carrot) then put a lid on the pot and cook on medium heat for 20 minutes, stirring every 5 minutes to avoid the bottom from catching/burning.
3.Add the carrots and continue to cook for another 20 minutes with the lid off, again stir every 5 minutes to avoid the pot from catching.
4.Give the Chili a final taste and add extra salt of desired. Serve with white rice, chopped fresh coriander and vegan sour cream.
Let me know how you get on in the comments please!