Great to Take to a Pot Luck

Gluten free, vegan Chilli Sin Carne can be as ‘hot’ as you dare. When I was at university we were regularly served ‘Vegetable Con Carne’ which was vegetarian – there was a misunderstanding of the Spanish language there – but we knew what it meant. It wasn’t a great meal but one of the more edible ones in our halls of residence.

This recipe is quick to prepare and is a great supper dish. It has deep and rich earthy flavours. This recipe makes a very large pot. It tastes even better the next day or can be frozen. Serve with a crisp green salad, Guacamole – Onion Free, Garlic Free, Tomato Freeand Perfect Plain Rice, cornbread or tortilla chips. It is also good in burritos.

Allergy Information – Chilli Sin Carne

Chilli Sin Carne is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Chilli Sin Carne

You can use any vegetables – whatever is in season – so the dish is different and fresh all through the year. You can also use dried beans in this recipe, just remember to soak/ cook the beans as directed on the packet.

Recipe – Chilli Sin Carne

Difficulty easy
Serves 4-6
Preparation time 20 mins
Cooking time 60 mins

Ingredients – Chilli Sin Carne

1 tablespoon cumin seeds
2 tbs vegetable oil
0.5 teaspoon asafoetida
1 courgette
1 aubergine
1 stick celery (leave out for celery free)
2 fresh green chillies (more or less depending upon taste)
1 teaspoon chilli flakes (more or less depending upon taste)
1 teaspoon cumin powder
1 teaspoon dried oregano
1 tin black beans
1 tin pinto beans
100 grams fresh or frozen sweetcorn
1 litre passata
500 millilitres hot water (may need slightly more or less depending on how thick you like it)
Handful chopped coriander

Method – Chilli Sin Carne

1. Chop the courgette, aubergine and celery in to approximately one centimetre dice
2. In a large, dry, warm, pan toast the cumin seeds until you can smell the aroma from the seeds (~1-2 minutes). Remove the seeds from the pan and set aside
3. Add the oil to the pan and add the asafoetida, courgette, aubergine and celery. Stir well and cook on a low heat for three to five minutes
4. Finely chop the chilli and add to the pan along with the chilli flakes, cumin seeds, cumin powder and oregano. Stir well and cook for a further 2-4 minutes
5. Add the black beans, pinto beans, sweetcorn and passata to the pan and stir well. Use 250 ml of the hot water to clean the passata container and add to the pan. Add more water as required
6. Bring to a low simmer stirring occasionally and cook for ~60 minutes until the chilli is a thick rich dish. You can add more water during cooking to get the consistency you like
7. Stir in half the chopped coriander and serve. Sprinkle the top with the remaining coriander.