Chilli what no Carne?? serve six portions.
I have been trying for a long time to perfect a Chili without the meat for my
vegetarian and vegan friends and have finally got there. No meat or meat
substitute, no gluten was used in this recipe.
The people I made it for declared it tasted like meat, it had the texture of Chili
con carne and it hit the spot on a blustery day.
The whole secret is in the textures and seasoning.
This chili had a delicate barbecue taste as if it had been cooked over an open
fire, the celery added a bite and the black beans and coco give a meaty flavour.
.
½ kilo mixed dried beans I used a mixture of kidney beans, black eye beans,
white kidney beans, black beans, and chickpeas, soaked overnight then cooked
for an hour until tender Yes, you can use canned beans, but you won’t have the
correct texture.)
2 large onions chopped finely
1 leek chopped finely
½ inch fresh ginger grated
4cloves garlic crushed
1 red chili de-seeded and chopped Finley
3 bay leaves
½ dessert spoon paprika
½ dessert spoon cumin
½ dessert spoon dried coriander
1/2 dessert spoon dried cardamom
1 teaspoon spoon organic coco powder
1 tablespoon date syrup
1 litre good vegetable stock plus 2 teaspoons marmite
2 tablespoon Tomato paste
1 head celery Finley chopped
3-4 carrots Finley diced
1/2 teaspoon smoked paprika
1/2 teaspoon hot paprika
1 cup frozen sweet corn
½ cup fresh chopped coriander.
1 table spoon organic sunflower oil
1 can tomatoes or 4 fresh tomatoes chopped
1/2 teaspoon sea salt
½ teaspoon rough chopped black pepper
Juice of ½ a lemon
Heat the oil in a thick bottom pan, add the onion, garlic & ginger, stir, add the
leek, and cook off for 2-3 minutes on a medium heat.
Add your aromatics, (carrots, and celery,) cook 4-5 minutes then add the bay
leaf, the chopped chili, and all the dry spices but not the smoked paprika stir in.
Add your tomato paste, tomatoes, coco, and the vegetable stock mix.
Add your cooked beans, date syrup, and salt and pepper, your smoked paprika
and lemon juice mix well.
Reduce the heat and cook on a low to medium heat till the spices are absorbed
35-40 minutes stirring occasionally.
Now add your sweet corn and fresh coriander, cook for a further ten minutes.
At this stage turn off and let the aroma and taste come through.
I always make chili the day before I am going to eat it. then reheated over a low
flame for 30 minutes.
You could serve this with guacamole and taco shells for a complete meal. Or
with white rice and a leafy salad Enjoy a vegan Mexican treat!