To celebrate Cinco de Mayo, I thought I'd make something with a Mexican theme......but with ingredients limited (cause I forgot about Cinco de Mayo), and as I associate Mexican food with weekend treats, I came up with this Chili Sin Carne (sin= without, en Espanol)....i.e. Vegetarian (sinless) Chili..........Sounds boring I know, but trust me its bursting with heat from chilies and freshness from the coriander, and fragrance from cumin and coriander!!! What more could a dieter ask for!
Serves 4
Ingredients
- 1 clove garlic chopped
- 1 onion chopped
- 1 red chili chopped
- 1 tsp olive oil
- 1 carrot, chopped
- 1 yellow pepper, chopped
- 1/2 courgette, chopped
- 5 mushrooms, halved
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- salt & pepper
- 100g drained kidney beans
- Chopped coriander
Method
- Heat a pan on medium heat
- Heat the oil and fry the chili, onion and garlic
- Add the other chopped vegetables
- Add salt and pepper
- Mix and fry for 2-3 minutes
- Add tinned tomatoes and the tomato paste
- Mix to combine and cover for 30 mins on low heat
- Add the spices and sugar and kidney beans and cook for further 10 minutes
- Sprinkle with coriander, and see serving suggestions
This is the basic recipe, it can be tweaked to taste! I'm having mine with a baking potato.
For a dinner party, serve with sour cream, tortilla chips, and basmalti rice or potato wedges, and of course the EVIL cheddar cheese!!!! Delish!
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