Monday, November 5, 2012

Vegetarian Chilli Con Carne


Ever since my weekend retreat where I was treated to a vegetarian banquet, I'm been eating vegetarian food or just a lot of vegetables. I've never been a really big meat eater. Mainly because of cost but I still eat it. Nothing gets my taste buds going than the smell of a barbecue with a steak or sausages cooking and I love chicken and fish. I used to be a full on vegetarian in my late 20's and really enjoyed the different vegetarian products. There are so many available in the stores now but I really enjoy just being able to make humble vegetables into something really tasty.


It's hardly the weather for Chilli Con Carne here in Australia with the warmer weather upon us, but this chilli is a good one to have on in the slow cooker and good dipped with tortilla chips and a side of guacamole and sour cream/Greek yoghurt. You could also have it on a baked potato or wrapped in tortillas, sprinkled with cheese and baked until golden.


Combine all ingredients in a saucepan or slow cooker and simmer until sweet potato is soft.


Mash until the desired consistency.


Mix in a can of drained and rinsed red kidney beans.


Serve with sour cream or Greek yoghurt and/or guacamole, rice or tortilla chips.

Vegetarian Chilli Con Carne

  • 1 sweet potato, peeled and chopped
  • 1 onion, diced
  • 2 cloves garlic, chopped finely
  • 1 red capsicum (bell pepper), de-seeded and chopped
  • any leftover tomatoes from the fridge (chopped)
  • 1/2 long sweet chilli, diced (or 1 tbs chilli in a tube or dried chilli powder to taste)
  • 1 can diced tomatoes
  • 1 tbs dried cumin
  • 1 tbs dried coriander
  • 1 tbs sweet paprika
  • 1 cup vegetable stock
  • salt and pepper
  • 1 can red kidney beans, drained and rinsed
  1. Combine all ingredients except red kidney beans and simmer until sweet potato is soft.
  2. Mash until desired consistency.
  3. Add red kidney beans and warm through.
  4. Serve with sour cream/Greek yoghurt, tortilla chips, rice and/or guacamole.

11 comments:

  1. Another appealing recipe! I need to add more veggies to my diet and this looks like a great way to start! Did you post about the retreat? I must have missed that one...I'm going to go check!

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  2. Once again you've delivered inspiration this is in the meal plan. It also gives me something simple to cook for my vegetarian friend up the road.

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  3. This looks like something my kids would gobble up with glee.
    Carolyn

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  4. saw this on a linky party and am excited to try it.

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  5. girl, this is going on my meal plan list for the week! I'm with you on eating mainly vegetarian and I love the sweet potato addition.

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  6. Hi Anne,
    It is great to see you posting again! I just love your Veggie Chili, it looks delicious! Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
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    ReplyDelete
  8. Chili con carne is essentially a stew with many spices. It is prepared with onions, cumin, peppers, garlic, and types of meat – which can include ground or sliced beef, and sometimes white meats. It can also include other vegetables, such as tomatoes. Beans are common for this dish. Most people simply know it as chili. There is some dispute over which ingredients should be involved, such as the inclusion of beans. The same applies to whether or not chili con carne can stand on its own as a dish, since in Mexican traditional food preparation, it is only used as an ingredient.

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  9. I got your instruction and if the chilli is much tastier a day or two after it's cooked as the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.
    read more

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  10. I made this at the weekend and its DIVINE!!!! I'm so glad I found your blog and I encourage everyone to give this recipe a try. i'm thinking of adapting the idea to a curry by changing the spices and substituting chickpeas or lentils for the kidney beans.

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