Chili sin Carne recipe

A hearty chili is what really warms you up in the cold season. Lots of delicious spices round off this classic menu. From mild to fiery hot, everything is included here. Just the way you like it. Try my menu with beluga lentils with wedges. Simply delicious.

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Chili sin carne recipe

A chili sin carne recipe as a vegan alternative to chili con carne. This is simply a perfect meal with a hearty taste.

Course main course

Keyword basmati whole grain rice, Carrots, corn, herbs, Kidney beans, oil-free, peas, red bell pepper, Spices, tomato sauce, Vegan

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 1 person

Ingredients

• 350 g strained tomato sauce
• 1 can kidney beans, approx. 240 g
• 100 g corn cooked
• 1 red bell pepper
• 2-3 carrots, approx. 150 g
• 100 g peas
• 1 large onion
• 0,5 tsp garlic powder
• 1 tsp vegetable spice powder
• 0,5 tsp coriander powder
• 1 tsp sweet paprika powder
• 1 pinch of chili powder
• 1 pinch of cumin
• salt to taste
• 250 ml water
• 150 g basmati whole grain rice
• water for boiling

Instructions

• Peel and chop the carrots and onion. Wash, deseed and chop the bell pepper.
• Put all the ingredients in a pan with the spices, except for the kidney beans.
• Allow to simmer for approx. 15 minutes. Then add the beans and simmer gently for another 10 minutes.
• Wash the rice and simmer in an extra pan with three times the amount of water for 20 minutes.
• Finally, season the chili again to taste and serve with the rice.

Tip

Chili sin carne can be prepared with a variety of ingredients, for example with cooked yellow or red lentils, but the vegetables can also vary according to taste. Potatoes also taste great as a side dish.

Interesting to know

Where does the dish chili con carne actually come from? The origin is not clear. Presumably, however, in southern North America. For the vegan version, this was then replaced with lentils. Or you can simply leave out the lentils, as in this recipe, and just make it with kidney beans.

Rice curry with lots of vegetables

There’s not much to say. Just pick up a fork and enjoy this delicious meal. It’s also great for taking to work. Simply store it in the fridge overnight and then just heat it up the next day at work.

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Rice curry with lots of vegetables

Rice curry with lots of vegetables is a classic curry dish. It impresses with its simple and tasty, sometimes spicy style.

Course main course

Keyword basmati wholemeal rice, Carrots, curry powder, Eggplant, Spices, Vegetables

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 1 person

Ingredients

• 140 g basmati whole grain rice
• 1 eggplant
• 1 carrot
• 1 parsnip
• 1 onion
• 50 g celery
• 50 g fennel
• 2 stalks of spring onions
• 1 red bell pepper
• 2 tbsp frozen peas
• salt and pepper
• some soy sauce
• 1 tsp curry powder
• 0,5 tsp turmeric
• 2 tsp spelt flour type 630 to thicken the sauce
• 600 ml water for boiling

Instructions

• Wash the rice and cook for 20 minutes in 3 times the amount of water.
• Wash and chop the vegetables.
• Place in a pan with approx. 250 ml water.
• Simmer for approx. 15 – 20 minutes.
• Season to taste with the spices and thicken with flour. Dissolve a little flour in a cup of cold water, add to the vegetables and bring to the boil.
• Fold the rice into the finished vegetables.

Tip

Add a little curry powder to the rice to give it a yellowish color.

Interesting to know

Curry powder is a versatile spice mixture that can vary depending on its origin and personal taste. The typical content of a curry powder consists of coriander, turmeric, cumin, mustard seeds and chili powder. Depending on taste and spiciness, curry powder can be milder or hotter.

Sweet potato fries and vegetables

An ideal lunch or dinner. The sweet potato fries and vegetables taste simply fantastic. Enjoy a wholesome and varied diet with the best taste.

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Sweet potato fries with vegetables

Sweet potato fries and vegetables taste simply fantastic. Fresh and cooked beans complete this delicious dish.

Course main course

Keyword beans, Broccoli, Carrots, cauliflower, green beans, herbs, Kidney beans, Spices, sweet potatoes

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 1 person

Ingredients

• 150 g cauliflower
• 150 g broccoli
• 150 g carrots
• 200 g green beans
• 1 can of kidney beans
• salt to taste
• 1 pinch of ground fenugreek seeds
• some paprika powder and curry powder
• 2 – 3 tsp flour to thicken the sauce
• water for the vegetables
• 500 g sweet potatoes

Instructions

• Peel the sweet potatoes and cut into small sticks.
• Season with paprika powder and a little curry powder.
• Preheat the oven to 180 degrees Celsius hot air.
• Place the sweet potatoes on a baking tray lined with baking paper.
• Bake in the oven with hot air for 30 minutes.
• Remove the ends from the green beans and chop into small pieces. Bring to the boil briefly in water. Then strain.
• Clean, wash and cut the other vegetables.
• Simmer together with the beans in a little water for about 15 minutes until the vegetables are soft.
• Finally, add the kidney beans and season to taste with the spices.

  If you like the sauce thicker, you can mix some flour in a cup of cold water and then add it to the vegetables. Bring to the boil again briefly.

Tip

Almost any other vegetable goes well with sweet potato fries. You can also eat one of my burgers with them.

Interesting to know

Sweet potatoes are a nutritious and delicious addition to a healthy diet and offer numerous possibilities in the kitchen. You can eat them as chips or even make sweet potato puree. Because of their sweet taste, they are also ideal for baking pastries.

Millet tofu patties

The millet patties have been refined with tofu, which gives the consistency a particularly soft and fluffy texture. You can of course adjust the vegetables to suit your taste. Or you can add different herbs. The variety of herbs means that the taste changes from time to time.

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Millet tofu patties

Millet tofu patties with tofu and vegetables. Tofu gives the patties a soft texture. Finely balanced with various herbs and spices.

Course main course, Side dish

Keyword Carrots, herbs, leek, millet, oil-free, Potato flour, Soy sauce, Spices, tofu

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 person

Ingredients

• 200 g millet
• 600 ml water
• 80 g carrots
• 50 g leek
• 1 onion
• 1 garlic clove
• 4 tsp soy sauce
• 150 g tofu
• 30 g potato flour
• salt and pepper to taste
• 1 tsp onion powder optional
• 1 tsp garlic powder optional
• 0,5 tsp turmeric
• 1 tsp curry powder
• 1 tsp garam masala
• 1 tbsp yeast flakes optional
• 1 tbsp parsley

Instructions

• Wash the millet and place in a pan with the water.
• Peel and finely chop the carrots. Also chop the onion, leek and garlic clove. Then add the vegetables to the millet in the pan.
• Bring to the boil and then simmer gently for 20 minutes without the lid. Keep stirring so that nothing sticks to the bottom. Especially when the millet becomes soft.
• Leave to cool slightly afterwards.
• Sprinkle over the remaining spices, soy sauce and parsley.
• Crumble the tofu as well.
• Add the potato flour and mix everything well.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Line a baking tray with baking paper.
• Form burgers with wet hands and place on the baking paper. Cover with additional baking paper.
• Bake in the oven for between 35 and 40 minutes.

Tips

Onion powder and garlic powder add a spicy flavor. Fresh parsley also tastes delicious in the millet tofu patties. If you want a spicier version, add a little chili powder and 1 tbsp mustard. Or add 1 tsp vegetable stock powder to cook the millet.

You can also add other vegetables to your millet tofu patties, such as peas or corn.

Interesting to know

Millet is rich in nutrients. It is easy to cook and can be used in a variety of dishes. It can be used as a side dish, in soups, salads or even as a main course.

Buckwheat noodles with pumpkin sauce

Buckwheat pasta with pumpkin sauce is an ideal combination. Add beans and some vegetables and the meal is perfect. I usually eat such a meal in the evening, because it is relatively fast and the day can thus end as always delicious.

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Buckwheat noodles with pumpkin sauce

Buckwheat noodles with pumpkin sauce as a culinary experience. The dark color of the noodles and the light color of the sauce. Simply ideal.

Course main course, sauce

Keyword beans, Buckwheat noodles, Carrots, Edamame, oil-free, Peppers, Pumpkin, Spices, Vegan

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 person

Ingredients

• 140 g buckwheat noodles
• water for boiling
• 60 g edamame beans frozen
• 1 red bell pepper
• 300 g hoccaido pumpkin
• 30 g carrots
• 1 small onion
• 1 half garlic clove
• 150 ml water
• 1 pinch of lovage herb dried
• salt, pepper and turmeric to taste

Instructions

• Boil pasta with water for 10 minutes.
• Cut the pumpkin in half, remove the core and cut into small pieces with or without the peel.
• Carrot, onion and garlic clove also peel and cut into small pieces.
• Put everything together in a pot with water.
• Add lovage herb.
• Let the pumpkin cook for 15 minutes.
• Then puree and season to taste.
• In the meantime, the edamame beans and the chopped bell pepper can be cooked for 10 minutes.

Tip

Buckwheat noodles with pumpkin sauce is simply a super meal. Chickpeas or white beans also go very well with the pumpkin sauce. For variety, you can also use a broccoli sauce.

Interesting to know

A daily portion of legumes provide a lot of nutrients and also taste extremely good.

Pumpkin sauce

Pumpkin is a very versatile vegetable. You can prepare it both as a stew, as a pumpkin soup or also conjure up a super delicious sauce from it. In combination with vegetables and pasta, the sauce is unsurpassed. Try my recipe buckwheat noodles with pumpkin sauce. Tastes simply fantastic.

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Pumpkin sauce

Creamy pumpkin sauce is a delicious way to enjoy the fresh taste of pumpkin and add an autumnal touch to meals.

Course main course, sauce

Keyword Carrots, oil-free, Pumpkin, Spices, Vegan, water

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3 person

Ingredients

• 600 g hokkaido pumpkin
• 50 g carrots
• 1 onion
• 1 garlic clove
• 1 pinch of lovage herb dried
• 1 pinch of turmeric
• salt and pepper to taste
• 250 ml water

Instructions

• Divide the pumpkin and remove the seeds.
• Then peel the pumpkin.
• Cut into cubes.
• Peel the onion and garlic clove and cut into small cubes.
• Peel and chop the carrot as well.
• Put everything in a pot with the spices and fill with water.
• Simmer for about 20 minutes.
• Then puree with a blender.
• Season the sauce to taste.

Tip

The pumpkin sauce can be wonderfully frozen in small portions. So you quickly have a sauce on hand. You can also eat it super to one of my potato products. This tastes me personally really very much. Potato and pumpkin is just a perfect combination.

Interesting to know

There are many varieties of squash, including Hokkaido, butternut, nutmeg squash, spaghetti squash, and many more, each with its own flavor and uses. Hokkaido squash, also known as red squash or Japanese pumpkin, is a popular variety prized in many cuisines around the world. The Hokkaido pumpkin can be cooked and pureed even with the peel.

Beet with gnocchi

Beet are extremely healthy. The somewhat earthy taste give the special kick. It does not always have to be salad made from this wonderful vegetable. Also warm with a varied side dish they are a real treat. Try my creation or check out this dish with kale. There two healthy components hit each other at once.

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Beet and red beets with gnocchi

A wonderful meal that simply tastes good with beet, beet and gnocchi. The composition of red and white is just perfect. Here the light sweetness of the beet and there the savory of the gnocchi.

Course main course

Keyword beet, Carrots, healthy, main course, oil-free, Potato flour, Potatoes, purple beets, simple, Spelt flour, sweet potatoes, Whole foods

Prep Time 2 hours hours 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 2 person

Ingredients

For the vegetables

• 1 beet
• 3 red or purple carrots
• salt and pepper to taste
• 2 tsp spelt flour type 630
• water as needed

For the gnocchi

• 500 g floury potatoes
• 1 g salt
• 100 g spelt flour type 630
• 25 g potato flour
• 20 g spelt semolina
• 1 pinch of nutmeg
• boiling water

Instructions

• Peel potatoes and cut in half 1 x
• Boil in water until tender. Alternatively, boil or steam the potatoes unpeeled.
• Then immediately press through a potato ricer.
• Allow to cool a little. Add salt, flour, potato flour, spelt semolina and nutmeg and mix everything.
• Bring water to a boil.
• Take one portion of the dough at a time and form rolls 2-3 cm thick with flour. Cut small pieces from them with a knife. Press a hollow in the center either with a fork or the handle of a spoon.
• Place the gnocchi in the boiling water, lower the heat and let them steep slightly until they float to the top. Then remove them with a skimmer.
• Peel vegetables. Cut beets into slices. Cut beet into very thin small slices.
• Simmer beet and beet with water for about 30 minutes.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with salt and pepper.

Tip

The red tuber need a longer cooking time. Therefore, cut thinly. Alternatively, you can boil the whole tuber beforehand in water for about 1 hour until soft, then peel and add to the turnip vegetables. You can also cook the whole tuber the day before.

Interesting to know

Preparing vegetables in water is quick. The taste and nutrients are preserved.

Purple carrots pot

Especially in the autumn season, when carrots and beet can be harvested, this incomparably delicious stew. As a complete meal, it is rounded off with kidney beans and sweet potatoes.

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Purple carrots pot and beet

A red vegetable casserole that packs a punch. Purple carrots with beet and purple pointed cabbage combined in one meal. As a filling side dish still kidney beans and sweet potatoes. What a feast for the eyes.

Course main course

Keyword beet, Carrots, healthy, main course, purple beets, simple, Stew, sweet potatoes, Vegetables, Whole foods

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2 person

Ingredients

• 1 beet
• 8 purple carrots
• 1 red onion
• 1 half purple pointed cabbage
• salt and pepper to taste
• 0,5 tsp ground caraway
• 2-3 tsp spelt flour type 630 for binding
• boiling water
• 2 sweet potatoes, approx. 500 g
• 1 can kidney beans

Instructions

• Peel beet, and cut into small thin pieces.
• Cook them already with water, because beet need a longer cooking time.
• In the meantime, peel and slice the purple carrots.
• Cut the onion into small cubes.
• Add everything together to the beet and simmer the stew for about 30 minutes.
• Cut the purple pointed cabbage into strips, then wash and add to the vegetables at the end of the cooking time, about 10 minutes before. The pointed cabbage does not require such a long cooking time.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with spices.
• Strain the kidney beans and warm them briefly in the vegetables.
• While the vegetables are cooking, the sweet potatoes can be cooked.
• To do this, peel them and cut into slices.
• Cook in water for about 12 minutes.

Tip

Sweet potatoes come in a variety of colors. Try purple sweet potatoes once.

Interesting to know

Cooking the best from simple ingredients.