One of the most popular US or Tex-Mex recipes is for chili. Of course there are many variations of chili, with or without meat. I think many American families have a traditional recipe. We used to cook it in a crockpot when I was younger. This is a recipe for chili non carne, which is vegetarian and can be vegan if you don’t add cheese and soured cream. For me, the secret ingredient besides all of the spices is the chocolate, which adds a rich flavour. You can adjust the chili and spice to your taste. Also if you don’t like corn, you can use another meat substitute or just use the beans.
Although I have suggested serving chili with rice, you can also put it on chips or crisps, or even baked potatoes. Then add toppings of your choice. It freezes well too!
Ingredients
1 large onion, chopped
1 green pepper, chopped
3 cloves of garlic, minced
1 Tbsp olive oil
500g Quorn mince
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon ground basil
1 Tbsp chili powder
1 tsp chipotle chili powder
2 Tbsp red or white wine vinegar
2 tins (400 g each) chopped tomatoes
1 can red kidney beans
1 can black beans
60g dark chocolate
salt to taste
Grated cheddar cheese (optional)
Spring onions, sliced (optional)
Soured cream (optional)
Instructions
First, in a frying pan, sauté onions, green pepper and garlic in olive oil until soft. Then add the Quorn mince and sauté for a few minutes. Next add the spices and red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down for about 45 minutes. Add kidney and black beans and cook for a few more minutes. Finally, add the chocolate and stir until it melts into the mixture. Add salt to taste.
Serve hot over white or brown rice. Top with grated cheddar cheese, spring onions or soured cream.
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