Chili Sin Carne
Vegetarian Chili Recipe with Chocolate and Beer
Servings: 4
Adjust servings here:
Equipment
- pot for rice
- sauce pan
Ingredients
- 200 grams vegetarian minced meat
- 415 grams baked beans in tomato sauce
- 240 grams kidney beans or black beans drained
- 1 carrot small
- 1 onion
- 2 cloves garlic
- 400 grams tomato puree
- 3 bay leaves
- 1/3 chili pepper or use chili flakes
- 1/4 tsp cumin
- 3 squares dark chocolate 70-80%
- 125 ml beer optional; alcohol free beer
- a bit olive oil
- 200 grams rice
OPTIONAL
- 1 avocado
- a few leaves coriander
- cream cheese
Instructions
- Heat a pot of water and boil the rice according to the package instructions.
- Heat a frying pan over medium heat. Dice the onion and grate or chop the garlic. Add these ingredients to the pan and fry for a few minutes until soft.
- Add the vegetarian minced meat and cumin, then stir to combine.
- Dice the carrot into small pieces and add it to the frying pan. Mix all the ingredients together.
- Add the chili pepper and all the beans, then mix well.
- Add the tomato puree and bay leaves, mix and let it all simmer for 15 minutes over low to medium heat. Make sure to cover the pan with a lid.
- 15 MINUTES LATER: add the chocolate and beer, and let it simmer for 10 minutes over medium heat. Don’t cover the pan now, as the liquid needs to evaporate.
- Remove the bay leaves before serving. Top with cilantro, avocado chunks, and/or cream cheese.
Notes
When cooking, alcohol evaporates, with less remaining the longer you boil it. However, it can take a few hours to fully evaporate. Therefore, I recommend using alcohol-free beer if you’re preparing this recipe for kids or those who do not consume alcohol.
Enjoy!
