Red Pepper Chilli Sin Carne (Vegetable Chilli)
This red pepper chilli sin carne is so simple to make, will give you a break from meat (if you’re not already following a vegetarian diet), and is the perfect midweek family meal.
I have been a pescatarian for nearly three years now. One day, I literally woke up and decided I no longer wanted to eat meat. It has not been a great hardship, to be totally honest. I was never a massive fan of chicken, sausages or burgers (although I did eat them), but I enjoyed a juicy steak and was obsessed with the virtues of bacon.
If someone had told me three years ago that I would have let bacon go without a screaming fight, I would have called them a liar. The truth is, I have. I can even make bacon for my kids without wavering. Of course I miss adding it to food, and I can no longer make recipes like this wholemeal spelt bacon quiche or delicious pumpkin soup.
I am not militant anti-meat. I strongly believe we should choose what feels right for us. That’s why I would never force my choices on my kids. I have considered stopping eating fish and dairy, but life without cheese feels so desolate. But, who knows, maybe one day?
So, back to this gorgeous red pepper chilli sin carne (or, as known in my part of the world, simply veggie chilli). Most of you, especially those in the USA, already know that sin and con are the Spanish words for without and with (which I actually picked up when working in Spain and asking for a coffee with milk. Funny how these things stay with you, isn’t it?).
You could easily make this dish into chilli con carne, if you liked, but you don’t need to. The meat is unnecessary (according to me). The red peppers, onions, garlic, sweetcorn and the usual kidney beans all flavored with spices and chilli are perfect on their own. Whip up a side of rice, and you’re good to go. This is more than enough for two adults, but if you’d like to feed more, just increase the measurements wherever you need to.
If you like easy, midweek meals, that don’t include meat, check out my 20 minute fish dish, creamy Mafaldine pasta, feta and cream cheese pie or no meat tortilla bake.
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Red Pepper Chilli Sin Carne (Vegetable Chilli)
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion (chopped)
- 1 red pepper (chopped)
- 1 tablespoon minced garlic (add more if you like)
- 2 teaspoons chilli flakes (add more if you like)
- 1 teaspoon chilli powder
- 1 teaspoon oregano
- salt & pepper (to taste)
- 1 tablespoon tomato puree (see notes)
- 75ml (5 tablespoons) red wine (omit if you want)
- 400ml (14 oz) chopped tinned tomatoes or Passata
- 250-500ml (1-2 cups) water (see notes)
- 200g (1 cup) red kidney beans
- 165g (1 cup) frozen sweetcorn
- fresh herbs (optional)
Instructions
- Heat the olive oil.
- Add the chopped tomatoes and fry for a couple of minutes.
- Add in the peppers, and cook for a further couple of minutes until both the peppers and onions are softened.
- Add the garlic, herbs and spices and seasoning, and tomato puree, and cook for around a minute.
- Add the wine and let it cook until the liquid has pretty much evaporated.
- Add the tinned tomatoes and as much water as needed.
- Cook for around 20 minutes, then add the kidney beans and sweetcorn.
- Allow the chilli sin carne to cook for approximately one more hour, until it thickens and develops a rich flavour and colour. Add more water, if necessary.
- Sprinkle with a little fresh herbs and perhaps slice a cherry tomato. Serve with rice, bread or potatoes. Enjoy!
Notes
- Tomato puree is the same as tomato paste (if you are in the US). It is condensed, thick tomato, often in a tube.
- Add as much water as you think necessary, bearing in mind that the sauce will thicken as it cooks. You can always add more later, if need be.
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