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Mixed Bean Veg Chilli | Chilli non Carne

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.

Mixed Bean Veg Chilli | Chilli non Carne
 
Prep time
Cook time
Total time
 
A spicy and tangy stew made with different kinds of chillies and peppers
Author:
Recipe type: Main
Cuisine: American, Mexican
Serves: 1 big bowl / 4 people
Ingredients
  • 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
Vegetables:
  • 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
To Serve (different options):
  • 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
Method
  1. Rinse the beans 2-3 times and soak them in water for atleast 24 hours
  2. Boil the beans till soft after changing the soaking water
  3. Chop up the vegetables and separate out the stalks. All vegetables including onions can be chunky. Finely chop up the garlic and ginger
  4. In a mixer jar/blender, add coriander stalks with a few leaves, half of chopped onions, ginger and blend into a paste. Keep aside
  5. Blend the tomatoes in a separate mixer jar/blender till smooth
  6. In a pan, heat olive oil, add onions, saute for a minute
  7. Add onion paste made above and saute till the raw smell disappears
  8. Add garlic. Saute for a minute
  9. Add ancho chilli and chipotle chilli paste. Stir well
  10. Add carrots and green capsicum. Saute for a couple of minutes
  11. Add cooked beans. Mix well
  12. Pour the tomato puree and mix well
  13. Add smoked paprika and cumin powder
  14. Once the mixture comes to a boil, add diced jalapenos. Mix well
  15. Add peas and sweet corn. Mix well
  16. Add salt and black pepper powder
  17. Add chopped coriander and squeeze in lime juice. Mix well
  18. 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
  19. 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
Notes
Ancho chillies are Poblano chillies from Mexico used widely for chilli dishes. These chillies are spicy and a little goes a long way. Use sparingly
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
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 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
   
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