Chili sin Carne

Print Recipe

No ratings yet

The classic, popular and hot bean stew from Mexico

Prep Time10

Cook Time50

Course: Main Dish

Cuisine: Mexican

Keyword: Beans, Celery, Chocolate, Corn, Onions, Soy, tomatoes

Schwierigkeitsgrad: Moderate

Servings: Persons

Calories: 868kcal

Ingredients

250 g soy granules
1 onion
4 cloves of garlic
2 carrots
1 celery root
2-3 red chillies
2 red pepper bells
2 cans chopped tomatoes á 425g
2 tbsp tomato puree
400 ml vegetable broth
40 g dark chocolate
1 can kidney beans á 250g
1 can corn á 200g
2 bay leaves
2 tbsp thyme
4 tsp capsicum powder
2 tbsp soy sauce
Sambal Oelek
salt and pepper

Instructions

Cut the onion, carrot, celery and pepper bell into small cubes. Finely chop the garlic and chillies.
Fry the onion and garlic in a frying pan in a little oil until translucent. Add the chilli, carrot, celery and pepper bell and sauté.
Meanwhile put the soy granules in a bowl and pour boiling water over them until they are soaked.
Add the soaked soy granules to the pan and fry until golden brown. Season with salt, pepper, capsicum powder, tomato paste, thyme and Sambal Oelek. Fry the spices briefly and then deglaze with soy sauce.
If your pan is big enough and has a lid, continue cooking in the pan. Otherwise pour the contents of the pan into a large pot with a lid.
Add the vegetable broth and the chopped tomatoes and bay leaves. Stir and simmer for 40 minutes on a low heat with the lid closed. Stir occasionally.
Shortly before the end of the cooking time, drain the corn and beans and add to the chilli. Coarsely chop the chocolate and fold in. Bring to the boil again for 2-3 minutes and season to taste with salt, pepper, capsicum powder and Sambal Oelek. Serve with bread, rice or nachos.

Notes

The chilli tastes even better when warmed up or if it could last a few hours. If you like, you can top the chili with a dash of soy yoghurt or vegan créme fraîche. It tastes really good on a hearty chili! For example you can buy Creme Vega ready or you make the Créme Fraîche yourself from cashew nuts. Soak 125 g unsalted cashew nuts in hot water for about 30 minutes and finally mix with 60 ml lemon juice, 1 clove of garlic, salt and pepper to a creamy mass. Put a blob on the chilli, top with fresh parsley and enjoy.

Nutrition