Introduction
Chili sin carne, “chili without meat”, is a thick, spicy stew of beans, tomatoes and peppers. It feeds a crowd for very little money, freezes well, and goes with rice, tortillas, baked potatoes or nachos.
It is the vegetarian cousin of chili con carne, the beef stew of Texas. Bean chilies became common in the second half of the 20th century, as more people cut down on meat, and today they are a fixture of student kitchens and family dinners. The smoky taste comes from cumin and paprika; a square of dark chocolate or a spoon of cocoa makes the sauce deeper still.
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 red pepper, chopped
- 1 carrot, finely chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder or chili flakes, more or less to taste
- 2 cans of chopped tomatoes (2 × 400 g)
- 1 can of kidney beans (400 g), drained
- 1 can of black beans (400 g), drained
- 1 square of dark chocolate or 1 teaspoon cocoa (optional)
- salt and black pepper
- to serve: rice, lime, coriander, plain yogurt or avocado
Tools
- A large pot with a heavy base
- A wooden spoon
Preparation
- Heat the oil in the pot over a medium heat. Add the onions, pepper and carrot with a pinch of salt and cook for 10 minutes, until soft.
- Add the garlic and spices and stir for one minute.
- Add the tomatoes, the beans and 200 ml of water. Bring to a simmer.
- Cook uncovered on a low heat for 30 minutes, stirring now and then, until thick. Add a little water if it sticks.
- Stir in the chocolate if using, season with salt and pepper and taste for heat.
- Serve with rice and your choice of toppings.