Tex-Mex chili sin carne with beans and corn Recipe
Chili sin carne is a vegetarian version of the popular Texan chili con carne, but without meat – instead it’s packed with beans and vegetables. In the USA it’s often served at student parties and family gatherings, because it’s easy to feed a lot of people from one pot. The flavors are a bit like a thick bean stew, but with a distinct note of tomatoes and spices.
Tex-Mex chili sin carne is a one-pot dish inspired by the cuisine of the Texas–Mexico border, but in a completely meatless version. The thick tomato sauce, beans, corn and aromatic spices create something between a stew and a warming soup. Thanks to cumin and paprika the dish has a distinct character, yet it still feels familiar to anyone used to Polish-style bean dishes.
Chef's tips
You’ll get the best flavor if you let the chili rest for a bit – even 15–20 minutes covered after cooking will help the spices settle. If you’re using canned beans, be sure to rinse them to remove excess salt and the heavy taste of the brine. The heat is easy to adjust: start with a smaller amount of hot paprika, then add more towards the end of cooking, tasting as you go.
How to serve
Serve the chili in bowls with rice, tortillas or simply with a thick slice of fresh bread – for a cozy “movie night” all you need is a big pot in the middle of the table and a bowl of nachos. It tastes great with toppings: a dollop of thick yogurt, grated cheese, fresh coriander or chives that everyone can add themselves. To drink, serve lime water, a light beer or homemade apple compote if you’re cooking for a family lunch.
Ingredients
- red kidney beans canned, drained and rinsed - 400 g
- corn canned, drained - 150 g
- chopped tomatoes canned - 400 g
- tomato passata - 200 ml
- onion diced - 1 piece
- red bell pepper diced - 1 piece
- carrot coarsely grated - 1 piece
- garlic finely chopped - 2 cloves
- vegetable oil - 2 tablespoons
- ground cumin - 1 teaspoon
- sweet paprika - 1 teaspoon
- hot paprika or less if you prefer a milder dish - 0.5 teaspoons
- vegetable stock - 200 ml
- salt to taste
- black pepper to taste
- fresh coriander chopped, for serving; can be replaced with parsley - 2 tablespoons
Preparation
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic, bell pepper and grated carrot. Fry for another 5 minutes, stirring occasionally, until the vegetables soften slightly.
- Add the cumin, sweet paprika and hot paprika. Stir for about 1 minute, until the spices become very fragrant.
- Add the chopped tomatoes, passata and vegetable stock. Stir and bring to a boil.
- Reduce the heat and simmer over low heat for 10 minutes, uncovered, so the sauce thickens slightly.
- Add the beans and corn, stir. Cook for another 10–15 minutes over low heat, stirring from time to time, until the chili is thick like a stew.
- Season the chili with salt and pepper to taste. If it’s too thick, add a little water or stock; if it’s too thin, cook for a few minutes uncovered.
- Serve hot, sprinkled with chopped coriander or parsley.
Storage
Chili smakuje jeszcze lepiej następnego dnia, gdy smaki się przegryzą. Przechowuj w lodówce w szczelnym pojemniku lub zamroź w porcjach. Podczas odgrzewania dodaj odrobinę wody, jeśli zbyt zgęstnieje.
