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.

Eggplant pot with potatoes

The sweetcorn in the vegetables gives this meal a certain extra kick. it’s so deliciously sweet, it’s really perfect. The combination with potatoes is outstanding.

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Eggplant pot with potatoes and lentils

This eggplant pot with potatoes and lentils is a really tasty meal. It is very filling and quick to prepare.

Course main course

Keyword corn, Eggplant, peas, Potatoes, red lentils, Spices

Prep Time 13 minutes minutes

Cook Time 12 minutes minutes

Total Time 25 minutes minutes

Servings 1 person

Ingredients

• 100 g red lentils
• 1 eggplant
• 1 red onion
• 50 g corn fresh or canned
• 50 g frozen peas
• 1 yellow bell pepper
• some thyme and rosemary
• salt and pepper to taste
• 3-4 potatoes from the day before
• 300 ml water
• 2 flour type 630 for binding

Instructions

• Briefly rinse the lentils in a sieve.
• Cut the vegetables into small pieces.
• Put lentils and vegetables in a pot with about 300 ml of water.
• Simmer the whole thing for about 12 minutes.
• Season to taste with the spices.
• In the meantime, heat the potatoes in the oven for about 10 minutes.
• Bind the eggplant pot with flour.

Tip

If a dish with potatoes was eaten the day before, then simply boil more potatoes and use them for this dish the other day. This saves time and electricity.

Interesting to know

Can potatoes be eaten with the skin? Young and waxy potatoes that still have a soft and unsprouted skin can be eaten with the skin.

Stuffed wraps with vegetables

A banger that you can enjoy at any time. Wraps with vegetables are suitable for any matter. At home in the morning, at lunch or dinner as an incredibly delicious meal or perfect as a snack to go.

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Stuffed wraps with vegetables

Stuffed wraps with vegetables is always something special. They taste simply fantastic and are always ready to go or even for a social evening at home.

Course main course

Keyword Chickpeas, corn, pointed cabbage, red bell pepper, spring onions, water, Whole spelt flour

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 person

Ingredients

For the wraps

• 200 g whole spelt flour
• 1 pinch of salt
• 100 ml water
• flour for rolling

For the filling

• 1 half pointed cabbage
• 1 red bell pepper
• 1 small can of corn
• 4 – 5 piece of spring onions
• 1 can of chickpeas

For the sauce

• 200 g soy yogurt
• 1 tsp locust bean gum
• 1 pinch each of curry powder, turmeric powder, salt, pepper, garlic powder and paprika powder

Instructions

• Cut vegetables into small pieces. Drain corn and chickpeas.
• Mix the soy yogurt with the spices and let it sit for 30 minutes.
• Knead the ingredients for the wraps. The dough should be elastic and not too soft. On a baking mat with flour, roll out individual pieces of dough, each the size of the pan.
• Heat an enameled frying pan over high heat, then set to medium heat. Fry each patty separately. When bubbles have formed, turn them over. Then roll up while still warm, place on a plate and cover with a wet tea towel until ready to eat.
• Carefully roll up the wraps, top with the vegetables, roll up again and heat in the oven for 5 minutes if you like. Then enjoy with the soy yogurt sauce.

Tip

Of course, you can also freeze wraps. But always put a piece of plastic wrap on top and roll them up. Then you can freeze them in a freezer bag or freezer can. If necessary, individual wraps can be taken out.

Interesting to know

You can of course buy wraps, but they contain oil and often other ingredients that are problematic. That’s why I make them myself, like everything else, of course. So filled wraps with vegetables also taste best.

Kidney bean burger

In my variant, the corn is already integrated as a vegetable. Of course, you can also bake the kidney bean burgers without corn or oatmeal. Then they are perhaps not quite as fluffy, but just as tasty and nutritious. Just try my super tasty burgers. As an additional filling side dish with various vegetables and rosemary potatoes or also as a delicious burger with bun, sauce and salad.

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Kidney bean burger

Kidney bean burgers are a delicious and healthy alternative to traditional burgers.

Course Side dish

Keyword corn, herbs, Kidney bean, Oatmeal, oil-free, Spices, Vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 person

Ingredients

• 1 can kidney beans approx. 250 – 300 g
• 100 g fine oatmeal
• 150 ml water
• 50 g cooked corn
• 0,5 tsp onion powder
• 0,5 tsp garlic powder
• 1 tbsp tomato paste
• 1 tsp mustard
• 2 tsp italian herbs or herbs to taste
• 1 tsp paprika powder noble sweet
• 0,5 tsp paprika powder rose hot
• 1 pinch of cayenne pepper or black pepper
• 0,5 tsp salt
• 1 tbsp potato flour heaped

Instructions

• Rinse canned or jarred kidney beans in a colander and drain.
• Puree with a hand blender.
• Pour hot water over oatmeal and let it brew for 5 minutes.
• Put oatmeal and bean paste in a bowl and mix well with the spices and all other ingredients. Finally, mix in the corn.
• Shape burgers with wet hands.
• Place on a baking sheet with baking paper. Cover with additional baking paper.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 20 minutes.

Tips

Use fresh herbs such as parsley or even cilantro. Cook dried kidney beans and make burgers out of them. This way you can bake several and freeze quite a few. This saves time and you always have a few kidney bean burgers on hand. Dried beans, however, need to be placed in water for 1 day before cooking. With a pressure cooker they are then ready in no time.

Interesting to know

Every day beans or lentils for dinner contribute to a full meal.

Beluga lentils with wedges

Beluga lentils are small, round, shiny black legumes. They belong to the lentil family and are one of the best known and popular varieties of lentils.

Beluga lentils are characterized by their deep black color, which remains even after cooking. These lentils have an earthy flavor and a firm, slightly nutty texture.

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Beluga lentils with wedges

Beluga lentils with wedges and served with vegetables in a tomato sauce. A hearty and spicy meal.

Course main course

Keyword Beluga lentils, corn, nutritious, Peppers, Potatoes, spicy, Tomatoes sauce, Vegetables

Prep Time 50 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 1 person

Ingredients

• 150 g beluga lentils
• water for boiling
• 2 stalks of celery
• 2 red bell peppers
• 1 can chunky tomatoes
• 2 onions
• 100 g corn
• 150 ml water
• salt and pepper
• 1 pinch of chili powder
• 1 tsp paprika powder
• 1-2 tbsp fresh parsley
• 2 tsp flour for binding

Wedges

• 400-500 g potatoes with skin
• 2 tsp paprika powder
• 1 tsp curry powder
• 0,5 tsp onion powder
• 1-2 tsp oregano dried
• 1 pinch of cumin

Instructions

• Boil beluga lentils with 3 times the amount of water for 30 minutes.
• Wash and cut the remaining ingredients.
• Simmer in a pot with the chunky tomatoes and spices for about 10 – 15 minutes.
• Combine lentils and vegetables and season to taste.
• Finally, fold in the parsley.

Wedges

• Wash the potatoes and cut them with the skin into pieces of 8.
• Add spices and mix.
• Place on a baking sheet with baking paper and bake in a preheated oven with hot air at 180 degrees celsius top/bottom heat for 30 minutes.

Tip

Enjoy the beluga lentils with other seasonings or yeast flakes.

Interesting to know

Young and waxy potatoes can be eaten with skin.