Hello ! At the moment I can’t stop cooking my Chili Sin Carne : at home, when working as Chef on Demand, during cooking classes … Last week I even dared to serve it on corn tacos for the anniversary of the France – Mexico Association in Paris … there were plenty of Mexicans, and apparently they loved it 😀
So here’s a slightly simplified version of this recipe that uses less ingredients, but if you feel in the mood for something more special, just add some corn and white beans, celery, a bit of garlic and fresh coriander.
Ingredients (serves 4)
a red onion
50 gr textured soy protein
one green pepper
a fresh red chilly
500 gr ripe tomatoes
1 1/2 cup vegetable stock
300 gr red beans
a bay leaf
sea salt, black pepper
280 gr Basmathi rice
Clean the vegetable, peel the carrot and discard the green pepper seeds. Finely chop the onion, the carrot, the pepper and the fresh chilly.
Cut the tomatoes into quarters.
Heat some olive oil in a large pan. Add the onion and a pinch of salt and let cook until the onion start to become transparent. Add the carrot, the pepper, the bay leaf, the cumin and the thyme and let cook for about 5 minutes.
Add the textured soy protein, and let toast for 2-3 minutes. Add the vegetable stock and the soy sauce, and let cook for about 5-8 minutes until the liquid is almost completely absorbed.
Then add the tomatoes and the fresh chilly and let cook for about 20 more minutes. The Chili is ready when the tomatoes are fully cooked and the mixture is not too liquid.
Add the basil and taste for seasoning. Serve on Basmathi rice. Enjoy !