Chili sin Carne Recipe, delicious hot Cooking without Meat
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Now I would like to introduce you to my recipe Chili sin Carne. A chili vegetarian or vegan, which makes you full and happy without meat.
You want it spicy and uncomplicated? Aquí está, here you are right!
A lot of guests can eat there. My chili quickly gets on the table and makes everyone happy.
Have fun cooking and eating.
Chili con carne, the recipe for the classic Mexican stew I show you another post. © Food Photographer Thomas Sixt
Table of Contents
1. Chili sin Carne – it’s all in the Shopping
Well, I’ll whisper it in your ear now: Chili sin Carne is one of the fastest stews I know. Guaranteed to work, no matter whether it’s prepared in a student dormitory or in an office kitchen!
The greatest effort is made when shopping. For a good Chili sin Carne, please get the following ingredients:
- smoked tofu
- strained canned tomatoes
- canned kidney beans
- canned sweet corn
- fresh red peppers
- fresh garlic
- fresh red chilli pepper
- flat parsley or spring onions
- olive oil
- vegetable broth
- paprika powder
- salt and pepper
2. The Way to fiery hot Chili – the PreparationA Chili sin Carne is a great colourful Mexican stew without meat.
What do you have to do now to prepare your chili quickly and safely?
- Cutting – onion, garlic and fresh paprika in cubes, chilli pepper in fine rings
- Rasps – smoked tofu, lime peel
- Open cans – kidney beans, sweet corn, strained tomatoes
- Mixing – granulated vegetable stock
- Fry – onion, garlic, tofu, paprika and chilli
- Everything in one pot – all ingredients except parsley or spring onion, which are for decoration
- Seasoning – chilli, sugar, salt, pepper, paprika, cumin
That was fast, wasn’t it? 😉
3. Vary and stay vegan
My recipe is a typical preparation, a kind of basic recipe. I would also like to give you some ideas and variation possibilities. Let yourself be inspired by my little overview.
|Instead of meat||Further ingredients|
|Natural or smoked tofu||Soy sauce or Tamari|
|Black beans, mountain lentils or Beluga lentils||Apple vinegar plus sugar|
|Potatoes or sweet potatoes||Thyme and marjoram|
|Soya slices||Grated black chocolate or dark cocoa|
Note Soy chopped: I have not yet found a 100% convincing product, I prefer to stick to the smoked tofu, the taste is excellent!
4. Recipe Chili sin Carne
Chili sin Carne
Recipe chili sin carne for the hot spicy Mexican stew as a vegetarian dish. Professional chef Thomas Sixt gives you tips and shows you how to prepare it step by step.
Chili sin Carne Stew
|300||g||tofu (I use 2 pieces of smoked tofu)|
|250||g||kidney beans (equivalent to 1 can)|
|250||g||sweet corn (equivalent to 1 can)|
|2||pc||fricasseed red pepper|
|4||tbs||fresh flat parsley, roughly chopped (or leek rings from spring onions)|
Cut 2 red peppers into 1 cm cubes. Set aside.
Grate the smoked tofu with a suitable grater and prepare.
Finely dice the onions. Chop the garlic very finely – do not put it through the garlic press! Otherwise it would become bitter! Remove the seeds from the chillies and dice very finely.
Sauté the onions with 3 tablespoons of olive oil in a large saucepan. Add the chilli and garlic and sweat it.
When the onion cubes are glassy, add the grated tofu to the pot and fry at high heat for 3-5 minutes.
Then add the diced peppers and fry for another 3 minutes.
Put 1 tin of corn and 1 tin of kidney beans in a sieve. Rinse very briefly with cold water.
Add the beans and corn to the frying pan, add the strained canned tomatoes.
Pour in the vegetable stock. Add tomato paste and stir in with a wooden spoon. Season with grated 1 lime, cumin, paprika powder, sugar, salt and pepper.
Let the chili simmer for a good 30 minutes. Stir well so that nothing burns.
Sprinkle with spring onion rings or roughly chopped parsley. Bon appetit!