Chilli sin Carne
Chilli Sin Carne is a simple, delicious recipe that will warm you up from head to toe on a cold winter night. It's bursting with rich flavour and warming heat and is very easy to make.
Imagine warm socks and candle lights, a pot full of Chilli on the stove, and you wait for the beans to reach that perfect tenderness. Yes, I know, a bit dramatic, but this is just how much I love a good chilli.
Just think of all the beautiful ways to serve good chilli. It can be served independently, as it can stand for itself; it's always good with some grains like rice or quinoa. But I like serving chilli on top of a baked potato, a dollop of fresh-made guacamole, and a little sour cream.
How to serve Chilli sin Carne
The number one reason why I love making a batch of chilli is the fact that you can serve it up in so many different ways. In this recipe, I chose to serve the chilli on top of baked potatoes.
Here are a few creative ways to serve a Chilli sin Carne:
- With cooked rice
- On top of a loaded nachos
- In a baked potato
- Baked with cheese and nachos on top
- Baked in a Mexican lasagna using tortilla wraps instead of lasagna sheets
- In Enchiladas
- In burritos
- Baked inside a Pepper
- On top of a pizza
- As a sloppy joe
- On it's own with a piece of bread
Ingredients you'll need to make Chilli sin Carne:
- Lentils - I use red split lentils, which require no soaking and cook quickly
- Kidney beans - A solid stable when it comes to making chilli
- Chopped tomatoes
- Tomato passata
- Olive oil
- Onion
- Peppers
- Garlic
- Seasonings - Chilli powder, Cumin powder, Paprika powder, Salt and pepper to taste
- Vegetable bouillon powder - I prefer the powder to have more control over how much is used.
- Baking soda - adding baking soda will help cut down the acidity of the tomatoes.
Simple and delicious Chilli Sin Carne recipes with tender beans to warm you up on a cold winter night.
- 1 tbsp Olive oil
- 2 Cloves of garlic
- 2 Small bell peppers
- 1 tsp Cumin powder
- 1 Onion
- 1 tsp Paprika powder
- 1/2 tsp Chilli powder
- 1 Can of chopped tomatoes (400 grams)
- 700 ml Tomato passata
- 1 tbsp Vegetable bouillon powder
- 1 cup Water
- 1/2 cup Red lentils
- 2 cup Kidney beans
- 1 tsp Baking soda
- Salt and pepper to taste
- Handful of fresh Coriander and Parsley (Optional)
Chop the onion, peppers, and garlic.
Heat 1 tablespoon of oil in a large saucepan.
Sauté the garlic, onion, and peppers for a few minutes, on medium heat, until softened.
Add the cumin, paprika, chilli powder, salt and pepper and stir.
Pour in the chopped tomatoes, kidney beans, lentils, vegetable stock and baking soda (the baking soda will help cut down the acidity of the tomatoes). Simmer for 25 minutes.
After the mixture comes to a simmer, add baking soda (the baking soda will help reduce the acidity of the tomatoes). Simmer for about 20-30 minutes, adding water if necessary to thin out the chilli.