Chilli sin carne

 

This is one of the first recipes I ever cooked and it was pretty exotic for an English girl in the mid 70s!  The photo above, shows it served with kumara/sweet potatoes: I'd never heard of either back then!  Nowadays, in one form or another, it’s a standard for both omnivores and vegetarians. People make all sort of punning and witty names for the vegetarian version, but surely chilli sin carne is the obvious version - chilli without meat!  I have tweaked the recipe over the years and now have something that everyone seems to really enjoy. Full of flavour, with a nice lift of chilli, warming and filling, it is wonderfully welcome on a cold, damp evening. Moreover this recipe is one that can be cooked in just about any conditions at sea – and I have done so. You can eat it with bread, rice, pasta, polenta, potatoes sweet or otherwise and no doubt many other things.  

With fried yams

If you aren’t used to ‛spicy’ foods, ie, chilli, you might want to go easy on the chilli flakes. If you like more spice, swop out the flakes for cayenne pepper.

Everyone, I’m sure, has their own version of this dish and mine is less authentic than most. The bulgur wheat makes a fine substitute for mince, while keeping the dish looking similar. I add some cocoa, which darkens the sauce and adds what I fondly believe to be ‘that South American touch’. In defence of my creation, I will say that everyone seems to enjoy it.

Serves 2

Ingredients

1/2 cup red kidney beans, soaked in 1½ cups water

1/4 cup bulgur wheat

1 tbsp soya sauce

1 tsp cocoa

1 onion, chopped

2 garlic cloves, diced

2 tbsp olive oil

1/2 green pepper

1/2 tsp chilli flakes

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp oregano

400 g/14 oz can chopped tomatoes, OR 3 fresh tomatoes OR 4 tbsp tomato purée

salt and pepper

 

Method:

• Put the soaked kidney beans and their water in a pressure cooker, together with the bulgur wheat, soya sauce and cocoa. 
• Bring to pressure and cook as usual.
• Meanwhile, heat the olive oil in another saucepan, add the onion and garlic and fry for about 5 minutes until they’re softened.
• Chop and add the green pepper, lower the heat and cook for a few more minutes. Add the chilli flakes, cumin, smoked paprika and oregano and stir until they are well mixed in.
• Stir in the tomatoes and lower the heat. If you're using tomato purée add and extra ¼ cup of water.  Bring to the boil and then simmer over a low heat.
  
• When the beans are cooked, add them to the saucepan. Stir gently to combine and season carefully with salt and a generous grind of pepper.
• Simmer until the sauce has thickened to the consistency you want and the flavours have have combined – at least ten minutes.

Serve hot.  I like chilli best, served over ‛baked’ (ie, cooked whole in the pressure cooker) and split kumara (sweet potatoes). But it also goes well with bread, rice, pasta, polenta and quinoa. I have never tried it with potatoes, but am sure it would go well with them in just about any form.

Note:

• Chilli is one of those meals that improves with keeping, so you can make it earlier in the day if you feel like it, or if you’re making it for company. Re-heat it very gently to prevent it burning and add a little more water if necessary.

With polenta

 Variations: 

• In rough conditions, fry the vegetables in the pressure cooker, add the kidney beans, the water, bulgur wheat, soya sauce, cocoa, oregano and spices, cover and bring up to pressure. Let the pressure reduce gradually while cooking pasta in another pan. Add the tomatoes and seasoning after the pressure has reduced.
• In really rough conditions, Just dump everything into the pressure cooker, along with a further cup of water and 1/2 cup rice. Bring up to pressure and cook for 10 to 15 minutes. Reduce pressure naturally.
• As an alternative to using rice, dump all the chilli ingredients into the pressure cooker, stir well to mix them all together and then put some kumara (sweet potatoes) on top. If they are small ones, you will need to handle them with care because they will be very soft after all that cooking, but still delicious.
• You can substitute TVP for the bulgur wheat. If you do, fry it with the onions and garlic and add some extra water when you tip in the beans./Substitute 1/4 cup whole lentils for the bulgur wheat.
• If you're making 4 servings, the one can of tomatoes will suffice. You may need to add more water to stop the sauce getting too thick.
• Use red pepper if you don’t have green.
• This also works well with black beans.
• Leftovers can be used to fill empanadas.
  

Red kidney bean spread

With more than a few similarities to chilli sin carne, this makes a substantial lunch with crackers, rolls or bread. It can also be used to fill a pasty.

Serves 2 for lunch 

 

1/2 cup red kidney beans, soaked and cooked OR 400 g (14 oz) can

1 tbsp olive oil

1 small onion

1 garlic clove

1/2 tsp oregano

1/4 tsp chilli flakes

1/2 tsp cumin

2 tbsp tomato purée

salt and pepper

Method:

• Drain the beans into a bowl, reserving the liquid, and mash them.
• Dice the onion and garlic and cook in the oil until softened.
• Mix into the beans and add the oregano, chilli, cumin, tomato purée, salt and pepper, stirring until a thick paste is produced. Add some of the liquid if the paste is too stiff.
• Taste and add more sesoning if required.  Eat once it has cooled down.  

 Variation:

• This can also be made with black beans.