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.

Pea spread

The absolute madness. This pea spread is the definition of a flavor explosion. It doesn’t take a lot of ingredients, just the right ones! If you ever didn’t want to eat it with bread, check out my rolls too. Additionally, you can also use the spread perfectly as a dip to potato products.

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Pea spread

An incomparably good pea spread. Creamy smooth and excellent taste due to the unique composition of spices.

Course spread

Keyword arugula, herbs, oil-free, peas, Spices, tofu, Vegan

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 1 person

Ingredients

• 250 g frozen peas
• 100 g tofu
• 1 tsp curry powder
• 1 – 2 tsp arugula
• 1 – 2 tsp chives
• 1 pinch of brawn powder
• salt to taste
• 1 pinch of cayenne pepper
• water for cooking the peas
• some lemon juice optional

Instructions

• Boil peas with a little water for about 3 minutes.
• Drain tofu.
• Drain the peas, collecting the pea water.
• Lightly crumble the tofu and place in a container with the peas. Add a little pea water and mix with a blender. If necessary, always add a little of the water until the spread is nice and creamy.
• Wash and chop the arugula and chives and add to the pea paste.
• Season to taste with curry powder, cayenne pepper, salt, and shabbazo powder.

Tip

Allow the spread to infuse for 1 hour. In the pea season use fresh peas.

Interesting to know

Slaw has a characteristic, slightly spicy flavor reminiscent of celery or fenugreek. It adds a unique aroma to dishes and is often used in Indian, Ethiopian and Mediterranean cuisine. However, one should approach carefully when dosing, as the aroma easily dominates.

Lentil balls in caper sauce

I absolutely love the lentil balls in caper sauce. This tastes just really good and again completely different from what you usually eat. A great meal, which is also perfect for holidays. This also fit many of my terrific potato products.

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Lentil balls in caper sauce

Lentil balls in caper sauce with rice. The perfect treat for those who love a hearty, slightly spicy sauce.

Course main course

Keyword caper, herbs, leek, Lentils, millet, oil-free, peas, Spices, Vegan

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 person

Ingredients

For the lentil balls

• 200 g millet
• 250 g red or yellow lentils
• 1 shallot
• 2 tbsp frozen or fresh peas
• 1 half a leek
• 1 bunch fresh parsley
• 1 – 2 tbsp red beet powder
• 1 tbsp mustard
• 3 – 4 tbsp potato flour
• 0,5 tsp cumin
• 1 pinch of garlic powder
• 1 pinch of onion powder
• salt and pepper to taste
• water for boiling

For the caper sauce

• 500 ml water
• 1 pinch of salt
• 1 shallot
• 1 – 2 tsp tarragon fresh or dried
• 30 – 50 g capers (pickled in jar)
• 3 – 4 tsp mustard
• 2 – 3 tbsp flour type 630

Instructions

• Boil millet with 3 times the amount of water for 15 minutes and then let it steep for another 5 minutes.

  Also prepare the lentils with 3 times the amount of water.
• Chop the leek and add to the lentils with the peas and the finely chopped shallot. Let the whole simmer for 12 minutes.
• After cooking, strain away the remaining water. Mix the mixture with the millet.
• Add spices, red beet powder, parsley and the rest of the ingredients to the mixture and knead everything. If the mixture is too liquid, add more potato flour.
• In the meantime, bring the water to a boil in a large pot for the lentil balls. Simmer the rice also with 3 times the amount of water for 20 minutes.
• From the lentil mixture always cut small balls and round. Put them into the boiling liquid. Turn down the temperature and let them simmer for about 10 – 15 minutes until they float to the top.
• For the caper sauce, simmer the water with salt, shallot and tarragon for 5 minutes. Then stir in the mustard and add the sieved capers. Bind the sauce with flour and season with salt. Depending on the taste and thickness of the sauce, use more or less flour.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• When the balls are ready, remove them from the water with a sieve and place them in the sauce. Then carefully stir in.

Tips

Always let the lentil balls steep extra in water, otherwise they will fall apart in the caper sauce.

If you like, you can add a squeeze of lemon juice to the caper sauce.

The balls can also be served with mashed potatoes or boiled potatoes.

The balls can also be eaten without caper sauce with other vegetables or other sauces.

Interesting to know

Lentils or beans are part of the daily meal.