Chili Sin Carne. Vegetarian chili con carne

We all know the classic meat version of chili con carne, in which hot flavors are mixed with aromatic spices. Is it possible to make a vegetarian dinner with chili, this time sin carne?

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Tex-Mex has taken our kitchens by storm. They are simple, usually do not require particularly refined ingredients, and have a taste that our native dishes lack - they are spicy. A spicy lunch in Polish cuisine is something exotic: we love salty, sour, slightly sweet, but not necessarily very spicy. Mexican cuisine and Tex-Mex cuisine allow you to get a little sick (because spiciness is not a taste, but an impression). However, is it possible to cook a standard meat dish without meat?

The history of chili con carne perfectly illustrates what cultural penetration and adaptation to new conditions looks like. Chili con carne comes from Mexico, and the first mention of a dish with beans, tomato sauce, cinnamon and hot pepper dates back to the XNUMXth century. However, it is not thanks to Mexico that the dish gained popularity. Texas made them famous by slightly changing its essence - in the Tex-Mex version, chili con carne is actually meat, covered in a fragrant sauce without the addition of beans. Today, chili con carne is home not only to beef, but also to kangaroos (in Australia) and reindeer (in Norway). Is it possible to cook them in a vegetarian version without losing the taste and characteristic note of "comfort food"?

Chili sin carne - the easiest recipe

The simplest chili sin carne is prepared in the shortest possible time. Stock up on tortillas, cheddar (if you're making a vegetarian version), cream, and fresh coriander. A quesadilla (or cheddar-stuffed tortilla) is a great accompaniment to this hearty soup.

For four servings we need:

• 1 can white beans (preferably steamed)
• 1 small can of red beans (preferably steamed)
• 1 small can of chickpeas (preferably steamed)
• 1 carrot, diced
• 1 onion, diced
• 2 garlic cloves, squeezed through a press
• ½ diced red pepper
• 1 teaspoons ground coriander
• 1 teaspoon ground cumin 
• 2 teaspoon salt
• 1 teaspoon cayenne pepper (here we can adjust the amount according to our ability)
• 1 teaspoons cinnamon
• 1 can of chopped tomatoes
• 1 small package of tomato passata, green jalapeno, or hot habanero peppers (depending on your preference)

Pour 5 tablespoons of olive oil into the bottom of the pan, add carrots, onions and peppers. Cover and simmer over low heat for about 5 minutes. Remove the lid, add garlic, spices and mix. Stir-fry for about 2 minutes, add the canned tomatoes, passata, beans, chickpeas, and 1 tablespoon chopped jalapenos. We mix. Simmer covered for about 20 minutes. At the end of cooking, add 1 tablespoon lemon juice or 1 tablespoon apple cider vinegar. Taste and, if necessary, salt to taste. Serve with a pinch of cream, coriander and a jalapeño ring.

Serve the triangle-cut quesadilla (heat 1 teaspoon oil in a skillet, place the tortilla on a plate, sprinkle with shredded cheddar to coat the tortilla, and top with the second crust; fry until the cheese is melted, about 1,5 minutes per side).

Chili sin carne with vegan meat

If we like the taste of chili con carne precisely because of the structure of the disintegrating minced meat, we can cook such a dish in our own kitchen. The easiest option is to buy vegan minced meat (some stores have them in the refrigerators with vegetarian products). We can also make such “minced tofu” ourselves. After preparing the meat, prepare the chili sin carne as in the previous recipe. Add "ground tofu" during the last 3 minutes of cooking.

Tofu a la minced meat:

• 2 cubes of tofu (200 g each)
• 5 tablespoons olive oil 
• 1 teaspoon granulated garlic
• 2 tablespoons yeast flakes 
• 1 teaspoon smoked paprika
• 2 tablespoons soy sauce 
• a pinch of chili 
• 1/2 teaspoon fennel seeds

Crush the tofu with a fork so that there are lumps. Add the rest of the ingredients and mix everything. Place it on a baking sheet lined with parchment paper and spread it evenly so that the "meat" is evenly distributed. Bake it at 200 degrees (heating from top to bottom) for about 20 minutes - after 10 minutes turn the tofu with a spatula and bake for another 10 minutes. This "minced" tofu can be frozen in ziplock bags. It is best to thaw them in the refrigerator and then fry them in a pan before adding them to food.

Chili sin carne is a great idea for a meat-free dinner. You don't have to be a declared vegetarian or vegan to choose a fast lunch or dinner from time to time. The benefit of sin carne chili peppers is that they are high in protein (thanks to the pods) and will keep you full for hours. It's also great to put a thermos down and take it with you on a trip or warm it up in the office microwave. If we want to take them with us, then we put a teaspoon of chopped cilantro and cream in a small container so as not to lose the uniqueness of the dish. If someone doesn't like coriander, they can of course leave it out or substitute parsley, basil, or fresh oregano (chili sin carne is best used with a mixture of these herbs because it gives the dish an amazing flavor). Spicy lovers can add more jalapenos, habaneros, or a few drops of tabasco to the finished chili - I strongly recommend cooking chili sin carne in a slightly milder version, because we can always add spice, and getting rid of it can cost us food. a whole glass of cream.