Chili non carne
4 servings
80 minutes
Chili non carne is a fragrant, hearty dish of American cuisine, perfect for vegetarians and spice lovers. Its history traces back to traditional Texas chili but without meat, making it light yet filling. The base consists of red beans, tomatoes, and a rich palette of spices—cumin, oregano, chili, and cocoa—that add depth to the flavor. Sweet pepper adds freshness while lime provides a slight tang. This dish warms and energizes, making it ideal for cold evenings or friendly gatherings.
1
Heat vegetable oil at the bottom of the pot, I used olive oil, while cleaning and washing the vegetables. Finely chop the onion, sweet pepper (I took green), chili pepper, and garlic. Add the onion to the oil and fry until transparent. Then add the other vegetables and fry for 2-3 minutes.
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Sweet pepper (capsicum): 1 piece
- Chili pepper: 2 pieces
- Garlic: 3 cloves
2
Mix ground chili pepper, oregano, and cumin, add to vegetables, reduce heat and simmer for 3-4 minutes.
- Chili powder: 1 teaspoon
- Oregano: 1 teaspoon
- Cumin: 1 teaspoon
3
Chop canned tomatoes (preferably in their own juice without salt and vinegar) and pour over the vegetables. Add salt, sugar, and simmer for about 20 minutes.
- Chopped tomatoes in their own juice: 1 jar
- Salt: 1 g
- Brown sugar: 1 tablespoon
4
Then add the beans and the juice of half a lime, mix well. Simmer for another 30 minutes.
- Canned red kidney beans: 1 jar
- Lime: 1 piece
5
Add cocoa five minutes before it's ready.
- Cocoa powder: 1 tablespoon
