Chili non Carne

Chili non Carne Recipe - Vegetarian Mexican Dish

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Chili non Carne is a delicious and hearty vegetarian version of the classic chili con carne. Packed with beans, vegetables, and flavorful spices, this dish is perfect for a cozy night in or for feeding a crowd. Whether you're a vegetarian or just looking to switch up your chili game, this recipe is sure to satisfy your taste buds.

History

Chili non Carne originated as a meatless alternative to traditional chili con carne. It is believed to have been created by vegetarian cooks looking for a flavorful and satisfying dish that could rival the meat-based version. Over the years, this recipe has evolved to include a variety of vegetables, beans, and spices, making it a versatile and delicious option for vegetarians and meat-eaters alike.

Ingredients

0.5 cup dry kidney beans (or other preferred bean)
0.25 cup bulgur
1 small red onion, cubed
1 small white onion, cubed
1.5 tbsp minced garlic (or more, if desired)
0.5 cup celery, cubed or sliced
0.5 cup carrots, cubed or sliced
1 tbsp chili powder (start with 0.5 tsp for milder taste)
1 tbsp cumin (0.5 tbsp to start)
0.5 tsp cayenne pepper
1 tbsp fresh basil, finely chopped
1 tbsp fresh oregano, finely chopped
1 yellow squash, cubed (spaghetti squash works best)
1 zucchini, cubed
1 green bell pepper, cubed
1 red bell pepper, cubed
1 cup sliced mushrooms
0.5 cup cubed tomatoes
0.5 cup tomato paste

How to prepare

Soak the beans overnight.
Drain, rinse, and cook the beans in 3 cups of fresh water over medium heat until tender (about 45 minutes).
Drain the beans and reserve the cooking liquid.
Bring 0.5 cup of water to a boil and pour it over the bulgur in a bowl.
Let the bulgur stand for 30 minutes to soften the grain (the water will be absorbed).
Place 2 cups of water in a soup pot and add the onions, carrot, celery, squash, and spices.
Cook over low heat until the carrots are almost tender, then add the zucchini, peppers, and mushrooms and cook for 5 minutes.
Stir in the kidney beans, tomatoes, and the reserved cooking liquid from the beans.
Cook for about 30 minutes more or until the vegetables are tender.
Add the bulgur to the pot at this point.
Mix the tomato paste with water until smooth, then stir it into the vegetable mixture.
Season to taste.
Add more water if necessary until the desired consistency is reached.

Variations

Add a can of diced tomatoes for a saucier chili.
Use different types of beans such as black beans, pinto beans, or chickpeas for variety.
Experiment with different spices such as smoked paprika, chipotle powder, or oregano for a unique flavor profile.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and improve their texture.

- Adjust the amount of chili powder and cumin to suit your taste preferences.

- Feel free to add other vegetables such as corn, sweet potatoes, or spinach for added flavor and nutrition.

- Serve the chili with toppings such as avocado, cilantro, sour cream, or shredded cheese for a delicious finishing touch.

Serving Suggestions

Serve the chili non Carne with a side of rice, quinoa, or cornbread for a complete meal. Top with avocado, cilantro, and a squeeze of lime for added freshness and flavor.

Cooking Techniques

Use a slow cooker or Instant Pot for hands-off cooking.

- Simmer the chili on low heat for a longer period of time to allow the flavors to meld together.

Ingredient Substitutions

Use quinoa or rice in place of bulgur for a gluten-free option.

- Substitute vegetable broth for water for added flavor.

Make Ahead Tips

Chili non Carne can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the chili in individual bowls and garnish with a dollop of sour cream, a sprinkle of cheese, and a sprig of fresh cilantro for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp green salad, cornbread, or tortilla chips for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 1g per serving

Saturated Fat: 0g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals such as vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten. However, if you have specific allergies, be sure to check the ingredients for potential allergens.

Summary

Chili non Carne is a nutritious and satisfying dish that is high in fiber, protein, and essential vitamins and minerals. It is a great option for vegetarians and anyone looking to enjoy a flavorful and hearty meal.

Summary

Chili non Carne is a delicious and nutritious vegetarian dish that is perfect for a cozy night in or for feeding a crowd. Packed with beans, vegetables, and flavorful spices, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Chili non Carne. It was a chilly autumn day, with the leaves falling gently from the trees and the smell of bonfires in the air. I was visiting my dear friend Maria, a talented chef with a passion for creating delicious vegan dishes.

As I stepped into Maria's cozy kitchen, I was greeted by the irresistible aroma of spices and herbs. She was standing over the stove, stirring a pot of simmering chili with a look of pure joy on her face. "Come in, come in!" she exclaimed, her eyes sparkling with excitement. "I have something special to share with you today."

Maria handed me a spoonful of the chili, and as soon as I took my first bite, I knew I had to learn how to make it myself. The flavors danced on my tongue, a perfect balance of smoky, spicy, and savory. It was like nothing I had ever tasted before, and I knew that this recipe would become a staple in my own kitchen.

With a twinkle in her eye, Maria began to share the secrets of her chili non carne. She explained how she had learned to make it from a friend who had traveled to Mexico and discovered the traditional dish. Maria had put her own spin on the recipe, adding her own blend of spices and fresh ingredients to create a vegan version that was just as satisfying as the original.

As I watched Maria work her magic in the kitchen, I felt a sense of inspiration wash over me. I had always enjoyed cooking, but this experience sparked a new passion within me. I wanted to learn everything I could about creating delicious, plant-based dishes that would delight and nourish the people I loved.

Over the next few weeks, Maria became my mentor and guide in the world of vegan cooking. She taught me the techniques and tricks that had been passed down through generations of talented cooks. Together, we experimented with different ingredients and flavors, refining the recipe for chili non carne until it was perfect.

I loved spending time in Maria's kitchen, surrounded by the warmth and love that infused every dish she created. She taught me not only how to cook, but also how to infuse my food with the same passion and joy that she brought to her own creations. Cooking became more than just a chore or a necessity – it became a form of art, a way to express myself and connect with others.

As I mastered the recipe for chili non carne, I began to share it with my family and friends. They were amazed by the bold flavors and rich textures of the dish, and many of them were surprised to learn that it was entirely plant-based. I felt a sense of pride and satisfaction knowing that I had created something so delicious and nourishing from simple, wholesome ingredients.

Years passed, and my love for cooking only grew stronger. I continued to learn new recipes and techniques, drawing inspiration from a wide range of sources and cultures. But no matter how many dishes I cooked or how many cookbooks I read, that first taste of Maria's chili non carne remained with me, a reminder of the magic and joy that could be found in a humble pot of stew.

Now, as I stand in my own kitchen, stirring a pot of chili non carne for my grandchildren, I feel a deep sense of gratitude for the journey that brought me here. I am grateful for the friends and mentors who have shared their knowledge and passion with me, and for the joy and fulfillment that cooking has brought into my life.

As I ladle out steaming bowls of chili for my family, I know that I am passing on more than just a recipe – I am passing on a legacy of love and creativity, a tradition of sharing delicious food with the people we care about. And I hope that with each bite of this flavorful dish, my grandchildren will feel the same sense of warmth and connection that I have experienced throughout my culinary adventures.