Such an easy way to have a meatless meal, without even realizing it. Most people love the taste of Mexican food, complemented with a good guacamole and tortilla chips. Here you go..my version of Chili SIN Carne..but WITH lots of veggies.
Chili sin Carne
- 2 yellow onions chopped
- 3 cellery stalks cut lengthwise once then chop
- 3 midsize carrots cut lengthwise once then chop in cubes
- 4 garlic cloves very finely chopped
- 1 bunch coriander stems
- 2-3 tbs cumin powder
- 1-2 tbs chili powder this should be a blend of different spices, including chili
- Salt and Pepper
- 2 red bell peppers chopped in cubes
- 1 zucchini in cubes cut in cubes
- Optional: 2 handfuls of green beans blanched for 2-3 minutes and chopped
- 1 can/jar corn kernels
- 1-2 cans black beans and/or a mix with lentils
- optional vegan minced 'meat"
- 1 jar/can of tomato sauce
- 1-2 cans chopped tomatoes or 3 - 4 fresh and ripe tomatoes chopped
- 1 - 2 cups of veggie stock or stock cubes mixed with water
- Couple of handfuls of baby spinach
- 1/2 - 1 cup of freshly chopped cilantro
- Tortilla chips
- Sour cream vegetarian, not vegan
- Grated cheese vegetarian, not vegan
- Start with slicing the onions and sauté them in a big pot in some oil on medium heat. Sauté for at least 10 minutes and add some salt
- Add the chopped celery and carrots and sauté for another 10 minutes. Add some extra oil if needed.
- Add the garlic, all the spices, and the chopped Coriander stems and roast them for a minute.
- Now add the tomato sauce and the canned chopped tomatoes, stir and simmer for 5 minutes.
- Add peppers and green beans and some stock if needed. Simmer for 10 min.
- Add Zucchini, black beans and corn, simmer for another 10 minutes
- Add spinach. Taste and Adjust seasoning, adding more chili powder or cumin for spiciness or salt for saltiness.
- For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- If you want more liquid, add some stock or tomato sauce.
Serving and Topping Ideas
- Brown basmati rice
- Tortilla chips or wraps
- Freshly made guacamole (see guacamole recipe)
- Freshly chopped cilantro
- Sour cream
- Grated Cheese
Tip: I usually make a big pot and make portions in ziplocks to freeze. Saves me a day of cooking!
I also make 1 person portions to freeze for my daughters lunch to go!