This chili sin carne is a hearty dish thanks to a combination of beans and quinoa. The dish is originally from a Dutch magazine, but has been slightly modified to make it more filling. With mild flavors, this is perfect for days where the evenings are just a little colder than we’d like. The chili also freezes well, making it a perfect dish to always have a healthy meal on hand.
Chili sin carne
10 minutes preparation + 25 minutes cooking — serves 4
- 2 red onions
- 3 small carrots
- 2 stalks celery
- 1 red pepper
- 4 cloves of garlic
- 1 tablespoon Mexican spice mix
- 1 can chopped tomatoes
- 1 can black beans
- 1 can kidney beans
- 500ml vegetable stock
- 100 grams quinoa
- Optional: sour cream
Preparing the vegetables
- Chop the onions.
- Wash and grate the carrot.
- Cut the celery into arcs.
- Wash the red peper and cut into bite-sized pieces.
- Crush the garlic.
Preparing the chili sin carne
- Heat some oil in a large pan.
- Fry the onion, carrot and celery for c. 5 minutes until the onion becomes soft.
- Add the pepper, garlic and Mexican spice mix and fry for another two minutes.
- Add the chopped tomatoes and cook until most of the moisture has evaporated.
- Add all the beans with the liquid from the cans, vegetable stock, and quinoa.
Bringing it all together
- Cook the chili sin carne uncovered for c. 15 minutes on a medium heat. Stir regularly.
- Serve the chili sin carne with sour cream if using.
Enjoy your meal!
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