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Chili sin carne MkII (even more chilli and still no meat!)

May 16, 2010

There’s a lot of chilli recipes around and it’s worth checking them out and varying what you add to yours. Here’s another chilli recipe which I prefer sometimes to the other chilli recipe.

Chili MkII photo courtesy of Nathan Friend

Serves 6(ish)

1 bay leaf
2″ stick of cinnamon or about 1/4 tsp ground or mixed spice
1/4 tsp onion seeds
1/2 tsp fenugreek
1 tbsp ground cumin
1/2 tsp coriander
1 tbsp paprika
1 tbsp oregano
1 tbsp thyme
1 tsp salt

1, 2 or 3 fresh chilies, depending on how hot you like it, de-seeded, if you prefer, and chopped finely. Try a mixture of 1/2 scotch bonnet and a couple of mild chilies
2 large sticks celery, chopped
1 1/2 large onion, chopped
3 cloves garlic, crushed
1 medium red pepper, chopped roughly
1 medium green pepper, chopped roughly
400ml tomato juice or a 400g tin of chopped tomatoes
1 tin kidney beans, rinsed and drained
1 tbsp tomato puree
1 good handful of soya mince, if you fancy it

400ml water or stock (or about 200ml if you’re not using soya mince)
about 50ml red wine if you fancy it
3 tbsp oil — your preference of mild olive oil, sunflower or groundnut oil

Heat the oil in a large pot on a medium-high heat (to test if it’s hot enough, drop in a small piece of onion – It should sizzle loudly). Add the chillies, celery, onion, garlic and peppers and fry, stirring occasionally, until the veg is soft. Add the herbs and spices and stir constantly for about a minute. Now, add the liquid, bring briefly to the boil and turn the heat down to low. Add the tomatoes and tomato puree and soya mince or chunks if using. Simmer gently for about 3/4 hours, stirring occasionally.

Add the kidney beans about 15 minutes from the end.


  • Why not add other veg to this like diced carrot, green beans, sweetcorn?
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