Chili sin Carne

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01:15

Chili sin carne is the vegetarian rendition of chili con carne, swapping out meat for red lentils.

This hearty chili bursts with flavour from a mix of warm spices, making it a great dish whether you’re vegetarian or not.

For a quick fix, canned kidney beans work perfectly. However, if you prefer to cook dried beans from scratch, we’ve included instructions on how to prepare dried kidney beans.

Ingredients

Chili sin Carne

2 pcs. Onion

3 pcs. Garlic cloves

2 pcs. Carrots , large

0.5 pcs. Courgette

1 pcs. Red bell pepper

3 tbsp. Oil

2 tsp. Ground coriander

2 tsp. Ground cumin

1-2 tsp. Chili powder

1 tsp. Smoked paprika (can be omitted)

0.5 tsp. Ground cinnamon

1.5 tsp. Salt

2 dl Red lentils

800 gram Canned chopped tomatoes , equivalent to 2 cans

5 dl Water

1 pcs. Stock cube , vegetable

1 tbsp. Brown Sugar

480 gram Cooked kidney beans , equivalent to 2 cans or 200g of dried beans

30 gram Dark chocolate

Salt and Pepper

To Serve

Cooked rice

Sour cream

Avocado

Fresh coriander

Steps

1
Cook dried beans

If opting for dried beans, they’ll need to be soaked and cooked beforehand.

Begin by soaking the beans in ample water for 10-12 hours or overnight.

Once soaked, drain off the soaking water. Transfer the beans to a saucepan and cover them with fresh water. Bring the beans to a boil at 120 ºC.

Reduce the temperature to 100 ºC. Let the beans simmer under a lid for 35-50 minutes until they’re done but not overcooked.

You can add the cooked beans directly to the chili or prepare them a day in advance, refrigerating them until needed. Alternatively, cook a larger batch and freeze them for future use.

2
Prepare the vegetables

Peel and finely chop the onion and garlic.

Peel and coarsely grate the carrots. Rinse the courgette, and grate it coarsely.

Rinse the pepper, remove the stem and seeds, and dice it into small cubes.

3
Cook the chili

Add oil to a 3- or 5-liter pot and set the temperature to 135 ºC. If you have a 5-liter pot, it’s preferable to have a little more room to stir.

Add the chopped onion and garlic, and fry until the onions turn translucent, about 1 minute.

Add the ground coriander, ground cumin, ground chili, smoked paprika (if using), cinnamon, and salt. Allow the spices to toast for a few minutes while stirring.

Add the grated carrots, courgette, and diced peppers. Let the vegetables cook for a few minutes.

Thoroughly rinse the red lentils under cold water, and then add them to the pot.

Lower the temperature to 102 ºC. Pour in the chopped tomatoes, water, stock cube, and brown sugar. Stir well and simmer uncovered for 30 minutes until the lentils are tender. Stir occasionally.

Add the cooked kidney beans and chopped dark chocolate. Simmer for another 10 minutes or so to allow the flavours to blend and the chocolate to melt.

Adjust the seasoning with salt and pepper to taste.

4
Serve

Serve your chili over cooked rice – you can find the recipe for rice in the app. Top the chili with sour cream, fresh coriander, and sliced avocado.

Notes

How spicy you want your chili is a matter of personal preference, which is why we’ve suggested 1-2 teaspoons of chili powder in the recipe. If you prefer a milder flavour, you may need less. Conversely, if you enjoy spicy food, you may want to add a bit more. The heat level also depends on the potency of the chili powder you use.

Smoked paprika adds depth and a smoky flavour to the dish. However, if you’re not fond of the smoky taste or don’t have smoked paprika on hand, feel free to omit it or substitute it with regular paprika.

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