Prep time: 15 minutes -- Cook time: 20 minutes -- Total time: 35 minutes -- Serving: 2 people
This chili sin carne bean pot is a new vegetarian favorite for us! We are far from vegans (my vision of paradise is living on clouds that are made of smoked pork belly) or vegetarians but we do try to get in some meat-free days. Since we began doing this we found some different vegetarian meals that don’t really mean a compromise with taste just because there isn’t meat in it. How awesome is it you can make a super tasty meal and don’t really sit with the feeling that IF it just had beef or chicken, it would be much better (because trust me, I know those meals)? Such meals are a great way to save money and help environment a bit, which we are definitely fans of!
This chili sin carne is a one pot meal with tons of flavor from the many spices. It’s filled with vegetables and beans. But wait, there’s a secret to this recipe… Something that makes it more filling, round and creamy. This recipe’s big secret is that you take half of the pot’s contents and blend it! This makes it so it doesn’t just feel like a thin tomato sauce with a bunch of vegetables dropped in. Serve it with rice, some creme fraiche, fresh lime juice and tortilla chips - and some fresh parsley on top for that green beautiful finish! Delicious AF - yum!
What are those red lentils?
We always use dried red lentils. You can find them in most supermarkets in a bag. You can also get green lentils which will work fine, but we find those lentils have a quite strong flavor. The red lentils are more neutral and they just incorporate well with your meal as they cook. They are high on protein and add a lot of filling effect to your meal.
1 yellow onion
3 garlic cloves
0.5 red bell pepper
1 rib celery leaves
1 fresh chili
0.5 teaspoon dried oregano
0.5 teaspoon dried thyme
1 teaspoon paprika
0.5 teaspoon ground cumin
0.5 teaspoon cinnamon
2 bay leaves
1 tablespoon tomato purée
7.05 oz (200 g) diced tomato, canned
7.05 oz (200 g) red lentils
0.4 cups (1 dl) water
0.5 vegetable bouillon cube
7.05 oz (200 g) black beans, canned
7.05 oz (200 g) kidney beans, canned
5.64 oz (160 g) rice
0.5 fresh lime
0.5 bag of tortilla chips
0.3 bundle fresh parsley
1.41 oz (40 g) creme fraiche
- Peel carrots. Wash celery.
- Grab your KUMA knife and cut onion, celery, carrots, bell pepper, and chili into small dices. Finely slice garlic (small ingredients may be easiest to handle with KUMA Paring Knife).
- Grab a pot and heat up some oil or butter (or both for best results). Then add all the vegetables you just gave the KUMA treatment! Sauté for 5 minutes until the veggies turn soft.
- Now add your spices; oregano, thyme, paprika, cumin, cinnamon and bay leaves (add bay leaves whole so they are easy to remove later). Let the spices get a lot of heat to activate the flavors in them (take care they don’t burn though so keep watching and stir a little bit).
- Add your diced tomatoes, tomato purée, red lentils, water and crumble in the bouillon cube.
- Drain the beans and add them to the pot.
- Now let everything simmer on low heat for 10-15 minutes.
- Take half of the pot’s contents and put it in a bowl or a blender. Blend it to a smooth paste and then pour it back into the pot. Stir well.
- Taste with salt, pepper and squeeze in some fresh lime. Stir a bit more to mix everything nicely.
- Cook your rice according to box instructions.
- Serve your chili sin carne in a bowl with creme fraiche on top and some tortilla chips in the side. Enjoy!