Chili Con Carne Sans Carne or "chili sin carne" or more simply vegetarian chili is a stew made from capsicum, peppers, onion, cumin and beans. Pretty much any combination of those can work but this recipe is Petes favorite.
The stew can be be put on corn chips to create nachos, put with rice, put in tortillas (corn or flour) possibly baked to create burritos or enchiladas.
Ingredients (feeds 4-5)
- 1 x large red capsicum
- 1 x large green capsicum
- 200g mushrooms
- 1 x spanish/red onion
- 1 can of diced tomatoes
- 1 can of super sweet corn (edgell is good brand)
- 1 can of red kidney beans (edgell is good brand)
- lots of extra virgin olive oil
- 1 clove of garlic (optional)
- 200g fresh tomatoes (optional)
- spinach leaves (optional)
- a cheap spice packet with not too much extra salt (often a burrito spice packet)
- chilli flakes
- ground coriander seeds (optional)
- Decent grated cheese (bad cheese can kill the dish). Cracker barrel extra sharp recommended.
- Sour Cream
- fresh coriander leaves (optional and only if have sour cream)
- avocado (if doing guacamole)
- lime or lemon (if doing guacamole)
Heat oil in a non-stick frying pan over medium-high heat. Add diced onion, then garlic and cook for 3 minutes or until onion softens. Add more oil and sliced mushrooms for a few more minutes until they reduce. Add beans and fry for 4 minutes. Gradually add spices over this period including cumin, chilli flakes, packet mix and ground coriander seeds. Add diced capsicum until it reduces, then add fresh tomatoes, followed by canned tomatoes and corn. Let the pot stew for a while. After the chili is taken off the heat add spinache and when they go a deep green the dish is read to serve.
For guacamole, crush avocado and add line (or lemon) to taste. Add other things for flavour appearance (I tend to add chilli flakes).
If serving with tortillas, warm them to separate and add toppings to taste.