Chilli sin Carne

by Heather Earl

Cupboard Chili is one of my go to recipes when I just don’t feel like shopping or cooking. It is also my go to for using up leftover Pinto Pot Beans. The seasoning in the leftover beans makes for really good Chili without a lot of experimenting with spices. Chili Sin Carne is equally good with plain beans from the cupboard you just need to be a bit more generous with spicing it up. You can make this in the slow cooker or cook it on the stove top and let it simmer away for as long as you have. I often start it in the afternoon and add the beans later. It is super versatile and I use leftovers for Make it Your Way-Nachos. You can also turn leftovers into Veggie Burgers with very little effort. You can brown up some ground turkey and make it Chili con Pavo. Serve it up over Brown Rice topped with Cilantro, Sour Cream, Avocado and Salsa for a hearty, easy meal.

Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
You can add browned ground Turkey to this. Use leftover Beans or any combination of beans you have in the pantry. This can cook for as little as 15 minutes or up to several hours. If you are using leftover beans, cut down on the spice amount.
INGREDIENTS
  • 1 large Onion, chopped
  • 1 tablespoon Cumin Seeds
  • 1 large Pepper (Red or Yellow), chopped
  • 4 cloves Garlic, chopped
  • 1 stalk Celery, chopped
  • ½ cup Cilantro, chopped rough
  • 2 tablespoons Ground Cumin
  • 2 teaspoons Ground Coriander
  • 2-3 tablespoons Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1-2 tablespoons Smoked Sea Salt
  • Ground Pepper
  • 2 tablespoons Sherry Vinegar or Balsamic Vinegar
  • 1 can Roasted Green Chilis (optional)
  • 2-3 boxes, Chopped Tomatoes or 6 cups Fresh
  • 1-2 cups Tomato Sauce
  • 6 cups Beans: Kidney, Pinto, Black (rinsed and drained) or Leftover Pinto Pot Beans
  • Toppings: Avocado, Cilantro, Chopped Green Onions, Sour Cream
INSTRUCTIONS
  1. Heat a glug of Olive Oil over medium heat in a large soup pan
  2. Toss in the Cumin Seed and let sizzle for a minute or two
  3. Add the Onion and Peppers, saute 3-5 minutes
  4. Add the Garlic and Celery, saute another 3-5 minutes
  5. Add the remaining spices, stir and add the Vinegar, let simmer for several minutes until the veggies are tender
  6. Add the Green Chilis and the Tomato Products
  7. Bring to a simmer and let cook for at least 15 minutes or let bubble away on simmer up to several hours, making sure not to burn the bottom
  8. Add the Beans and heat through
  9. Adjust seasonings and add more Tomato Sauce if it is too thick
  10. Serve over Brown Rice with Toppings

 

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