Vegetarian chilli or chilli non carne is a dish from the American and Mexican region. It is a spicy and tangy stew made with different kinds of chillies and peppers with tomatoes and beans as the base. It is thick like a gravy with different vegetables adding a lot of texture along with the beans. This dish is high in protein and has various layers of flavours with each type of chilli adding its own flavour.
It can be served with various types of accompaniments like plain salted tortilla chips, pita chips, plain tortillas or tacos, cooked and fluffed up couscous. It can be served as starters with a big pot of chilli in the centre or even just on its own. I use this as a base for other dishes like enchiladas, burritos, filled tacos, all mouth watering Mexcian dishes. Make a big batch and use it for different recipes. I do this for atleast 2 meals.
Only one type of bean can be used or a mix like black eyed beans, red kidney beans, butter beans, lima beans, mung beans etc. If you do not have the types of chillies mentioned in this recipe substitute them with any type of Mexican chillies or bell peppers. Most supermarkets do stock these kinds of chillies in jars as pastes or powders, they stay good refrigerated for a few months.
- 1 Cup mixed beans like black eyed beans, red kidney beans, butter beans, lima beans, mung beans (see method and notes for soaking time)
- ½ Tbsp olive oil
- 4-5 roughly chopped medium sized tomatoes
- 2 diced onions
- 1 bunch of coriander/cilantro
- 1 clove garlic
- 1" piece ginger
- ¼ Tsp ancho chilli paste (optional)
- 1 Tsp chipotle chilli paste (optional)
- ¼ Tsp smoked paprika
- ½ Tsp ground black peppercorns
- ½ Tsp cumin powder
- ½ lime
- Salt to taste
- ½ diced/cubed green bell pepper/capsicum
- 1 medium sliced carrot
- ½ Cup sweet corn
- ½ Cup green peas
- 4-5 jarred or 1-2 fresh jalapenos
- 1 Tbsp sour cream
- ¼ Tsp black pepper
- Grated cheddar as required
- ½ Cup whisked smooth yogurt
- 1 sliced avocado
- 3-4 lime wedges
- Tortilla chips as required
- 1 Cup couscous
- Few leaves of coriander/cilantro
- 2-3 jarred jalapenos
- Rinse the beans 2-3 times and soak them in water for atleast 24 hours
- Boil the beans till soft after changing the soaking water
- Chop up the vegetables and separate out the stalks. All vegetables including onions can be chunky. Finely chop up the garlic and ginger
- In a mixer jar/blender, add coriander stalks with a few leaves, half of chopped onions, ginger and blend into a paste. Keep aside
- Blend the tomatoes in a separate mixer jar/blender till smooth
- In a pan, heat olive oil, add onions, saute for a minute
- Add onion paste made above and saute till the raw smell disappears
- Add garlic. Saute for a minute
- Add ancho chilli and chipotle chilli paste. Stir well
- Add carrots and green capsicum. Saute for a couple of minutes
- Add cooked beans. Mix well
- Pour the tomato puree and mix well
- Add smoked paprika and cumin powder
- Once the mixture comes to a boil, add diced jalapenos. Mix well
- Add peas and sweet corn. Mix well
- Add salt and black pepper powder
- Add chopped coriander and squeeze in lime juice. Mix well
- Turn off heat. Let it rest for 15-20 minutes to allow all flavours to blend in. Add a big dollop of sour cream on top
- To serve, use any kind of condiments, mix and match from 'To serve' section. Add more items if you like. Sprinkle black pepper powder, smoked paprika
Chipotle chillies are dried jalopenos again widely popular in Mexican cuisine. They are smoky and very tasty
Remember to soak beans before making this dish. Just soak it the previous day boil them till soft. Canned beans can also be used, drain and wash them thoroughly before using them. I prefer soaking beans at home
Cayenne pepper or red chilli powder can also be used for more colour and spice
Add any kind of vegetables you like, potatoes, courgettes
To cook couscous, take the couscous in a bowl add salt and pepper, a few drops of olive oil, add 2 cups boiling water for 1 cup couscous, cover and let it rest. Fluff up after it has soaked up all the water
Stepwise:
Rinse the beans 2-3 times and soak them in water for atleast 24 hours
Boil the beans till soft after changing the soaking water
Chop up the vegetables and separate out the stalks. All vegetables including onions can be chunky. Finely chop up the garlic and ginger
In a mixer jar/blender, add coriander stalks with a few leaves, half of chopped onions, ginger and blend into a paste. Keep aside
Blend the tomatoes in a separate mixer jar/blender till smooth
In a pan, heat olive oil, add onions, saute for a minute
Add onion paste made above and saute till the raw smell disappears
Add garlic. Saute for a minute
Add ancho chilli and chipotle chilli paste. Stir well
Add carrots and green capsicum. Saute for a couple of minutes
Add cooked beans. Mix well
Pour the tomato puree and mix well
Add smoked paprika and cumin powder
Once the mixture comes to a boil, add diced jalapenos. Mix well
Add peas and sweet corn. Mix well
Add salt and black pepper powder
Add chopped coriander and squeeze in lime juice. Mix well
Turn off heat. Let it rest for 15-20 minutes to allow all flavours to blend in. Add a big dollop of sour cream
To serve, use any kind of condiments, mix and match from 'To serve' section. Add more items if you like. Sprinkle black pepper powder, smoked paprika. Serving suggestion
