Chili sin carne

By Kitchen Butterfly • December 30, 2009 • 0 Comments

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Chili sin carne — 1 of 2 Photo by Kitchen Butterfly

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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

Serves 4

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 teaspoon 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