Chili Sin Carne
Chili Sin Carne
1. Pour some olive oil in the pan, along with onion and garlic, let sizzle
2. Add the parsnips, carrots, chili - no chili sin carne without chili!
3. Mix it all up
4. Add soy mince, here bought from Irma
Recipe Feed
Chilli sin carne
Ingredients
prepare
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mince 4 cloves garlic
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chop 2 medium onions (200g)
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devide 1 cup vegetable broth
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chop 1 bell pepper (150g) finely
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chop 2 carrots (120g) finely
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chop 2 parsnips (200g) finely
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chop ¼ cellery root (200g) finely
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chop 50g parsley finely
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soy hack (200g) with 300ml boiling water and spices
spice
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1 tbsp paprika
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½ tsp cayenne
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1 tbsp oregano, dry or fresh
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1 tbsp black pepper
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1 tbsp salt
add
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1 can diced tomatoes (400g)
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1 one tube tomato paste (100g)
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1 can kidney beans, drained (240g) or replace soy hack with more kidney beans
Directions
Add boiled water and spice mix to the soy hack and let it soak in.
Heat up a large non-stick pot and dry sauté the garlic and onion over medium-high heat for about 2 minutes, until slightly soft.
Add half the vegetable broth, the bell pepper, carrot, parsnip and celery and sauté for another 5 minutes.
Now, add all remaining ingredients (the rest of the vegetable broth, diced tomatoes, tomato paste, corn, kidney beans, paprika, and cayenne).
Stir well, then let the mixture simmer, uncovered, for another 15 minutes until it has thickened.
Add more cayenne and salt to taste, serve warm on its own or with rice, tortillas, potatoes or cornbread.
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