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Author Notes: I am always up for a fight, especially when it involves food. So when a colleague suggested that meat had no taste, I argued...and then grew silent. Then he mentioned his love for Chilli sin carne, him being a vegetarian and all and this was born. I'll warn you up front, this is a useful one to have in the bag. The children LOVE it on pasta, it goes great with rice....is delicious in a grill lasagne and even works as a filling in a Cheat's ravioli.....it is not one to be trifled with. - Kitchen Butterfly
- 1/4 cup vegetable oil
- 1 onion, thinly sliced
- 1/2 teaspoon coriander seeds, dry roasted and crushed
- 1 teaspoon cumin seeds, dry roasted and crushed
- 1 teaspoon tomato puree
- 400 milliliters passata or sieved tomato sauce
- 1-2 cloves garlic, minced or chopped in small bits
- 1 teaspoon paprika
- 200 milliliters vegetable stock (or made up with a stock cube and water)
- 125g kidney beans (from a tin, rinsed and drained)
- 125g white beans e.g cannellini (from a tin, rinsed and drained)
- 1-2 teaspoons granulated sugar
- Chili pepper , to taste
- Salt and pepper, to taste
- Heat oil in a pan on medium heat, and after a minute add sliced onions and a pinch of salt. Stir and let cook slowly till the onions begin to take on colour, about 5 minutes.
- Add the crushed coriander and cumin seeds and the tomato puree. Let cook for a minute or two, stirring all the time and then add the passata, garlic, paprika, stock, beans, sugar and chili pepper (if using).
- Let stew slowly on low heat for 20 minutes, stirring now and again. Taste and adjust seasoning as you desire.
- When ready, crush some beans using your cooking spoon to thicken, if the sauce is too thin. Serve with some rice, guacamole and sour cream or stuff into a pasta shell, garnish with grated cheese and basil and serve
- This recipe was entered in the contest for Your Best Chili
- This recipe was entered in the contest for Your Best Recipe for Beans