Chilli con carne is an international favourite for lots of reasons. It is hearty, tasty and can be served in many different ways. ‘Chilli non carne’ tastes just as good for the non-meat eater. Just substitute soy protein, veggie burgers or beans for the meat and you have a delicious and nutritious meal. Here are two of my favourite recipes for vegetarian chilli. Both are easy to make and can be made as spicy as you like them.
Chilli Non Carne
This recipe is adapted from Linda McCartney’s Home Cooking book and is a basic, but delicious, vegetarian chilli. It has a meaty taste from the TVP mince or veggie burgers and will even satisfy the meat-eaters in your family. TVP mince can be found at most grocery stores. You can also use frozen veggie mince or crumbled veggie burgers for the ‘meat.’
Ingredients
(Serves 4-6)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1.5 teaspoons chilli powder (or more if you like spicy chilli)
- 120-130 grams TVP mince, or 4 crumbed veggie burgers
- 340-430 ml/12-15 fluid oz vegetable stock or water (less if using veggie burgers)
- 1 can chopped tomatoes
- 1 can red kidney beans
- 2 Mexican chillies in brine, chopped (optional)
- Salt and pepper to taste
Heat oil in a large saucepan and sauté the onions until golden brown. Add the chilli powder and TVP mince and brown for around 5 minutes.
Add the vegetable stock and undrained tomatoes. Bring to a boil, cover, and allow to simmer for 20 minutes.
Add the kidney beans and chillies (if you like) and simmer a further 15 minutes. Add a little more stock or water if necessary. Season to taste and serve.
Three Bean Chilli
This recipe, adapted from The Family Circle Complete Vegetarian Cookbook, is unashamedly vegetarian. You can use canned beans or dried ones soaked overnight and boiled. The combination of spices in this chilli makes for a really lovely taste.
Ingredients
(Serves 4)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon (or more) chilli powder
- 1 can crushed tomatoes
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 2 tablespoons tomato puree (paste)
- 1 tablespoon sugar
Heat oil in a large saucepan and fry the onion until golden, about 5 minutes. Add the garlic and spices and stir for around 1 minute.
Add the tomatoes, stock, beans and combine. Bring to a boil and let simmer for 20 minutes, stirring occasionally.
Add the tomato puree, sugar and salt and pepper to taste. Simmer a further 5 minutes and serve.
Tips for Making and Serving Vegetarian Chilli
If you wish to substitute dried beans for the canned ones, soak according to package directions and boil. Dried beans can be soaked and boiled ahead of time and frozen in one cup portions. If you prefer, you can use 2 cans of kidney beans in lieu of the chickpeas. You can also substitute different types of beans for different flavours.
If you like your food spicy, increase the amount of cumin and chilli powder according to your taste. You can also spice things up further by adding a few drops of Tabasco sauce or other hot chilli sauce. If you prefer your chilli less spicy, simply cut back on the chilli powder.
Chilli is a great meal because it can be served in so many different ways. You can top it with grated cheddar or Monterey Jack cheese or sour cream. Chilli can be served over pasta or rice, or along with a crusty bread, corn chips or cornbread. The possibilities are endless and tasty.
References
McCartney, Linda and Cox, Peter, Linda McCartney’s Home Cooking, Bloomsbury, 1989.
Price, Jane (editor), The Family Circle Complete Vegetarian Cookbook, Murdoch Books, 2000.
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