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Chilli sin carne

This is a vegetarian version of chilli con carne. I don’t think you’d miss the meat, it’s so rich. Serve with grated cheddar, rice or tortillas, salsa, guacamole, a scoop of sour cream and some pink pickled onions and tortilla chips.  Ideally you use dried beans, which takes longer but tastes better. If you can check the dates on the beans. Often the beans have been on the shelf for months which means they will take longer to soften and soak. The fresher the beans, the less you have to soak. You can use tins of course, if you don’t have much time.
Course: Main Course, vegan main course, Vegetarian main course
Cuisine: Mexican
Keyword: Chilli sin carne, Vegetarian chilli
Servings: 10

Ingredients

  • 500 g black beans or pinto/kidney beans or a mix of both If using tins, use a 400g tin of each.
  • a pinch bicarbonate of soda if using dried beans.
  • 3 tbsp vegetable oil
  • 2 brown onions chopped
  • 2 tbsp cumin ground
  • 1 tbsp mexican oregano
  • 4 cloves garlic crushed
  • 50 g tomato puree
  • 800 g tinned tomatoes
  • 1 chipotle dried remove seeds and soak for 15 minutes in hot water, then chop finely. Keep the soaking water to add to the beans.
  • 1 ancho or pasilla dried as above
  • 50 g jaggery or brown sugar
  • 150 g dark chocolate
  • 2 oranges juice and zest of
  • 3 tbsp sea salt.

Instructions

  • Soak the beans until double the size. You can add a pinch of bicarbonate of soda to hasten the process.
  • Drain the beans, discarding the water.
  • Cook the beans on a medium heat or in a slow cooker, in fresh water until soft. Add salt after an hour or so.
  • Take a large cooking pot. Add the oil, then soften the onions, then add cumin, oregano, tomato puree, garlic, one by one, frying and stirring in between.
  • Add tinned tomatoes, the soaked chillies and their soaking water.
  • Then add the cooked beans and its cooking liquid.
  • Add the sugar, the orange juice and zest, the dark chocolate, keep tasting and seasoning.
  • Cook on a low heat. Keep checking every half hour or so and add water if it looks like it's getting dry.
  • Serve with a dollop of grated cheese, a scoop of salsa, guacamole, sour cream and some pink pickled onions. Scatter with fresh coriander and spear with tortilla chips.