Chili sin Carne
Sometimes your body just calls for all vegetable dishes and I listen and supply. Today with a Chili sin Carne or simply a chili with no meat. Another big pot packed with vegetables. It turned out so yummy and we now have food for 2 days. While I love cooking I like cooking bigger portions just so I don’t have to wake up every day and think about what we will be having for lunch. That’s just perfect during the weekdays.
A lot of recipes out there when making chili sin carne add a lot of beans and corn, but I wanted to make a fully paleo chili sin carne. That means no beans and no corn, No Problem. This recipe is packed with vegetables, it’s got, carrots, onions, aubergine, bell pepper and tomatoes. And giving them time to cook together brings out all the natural flavors.
I also made an avocado mousse, which is simply avocado whizzed up with some lime juice. I kept it simple to balance out all the flavors in the chili sin carne. I finish the dish off with some fresh coriander and a few drops of lime. You can serve with a simple cauliflower rice or like I did on a bed of fresh salad, but don’t limit yourself you can also eat it with a tortilla and make mini vegetable tacos. However you decide to have it, it won’t disappoint.
Oh and according to the boyfriend the chili in it might be a little bit too much for some people, definitely start with less if you are not big on spicy food. The best tip is to always start with less and add more if needed. Trying to save a dish after over salting or too much pepper is way more difficult.
Chili sin Carne
Ingredients
- 3 big aubergine peeled and cut into big dice
- 2 carrots small dice
- 2 bell pepper small dice
- 2 red onions small dice
- 5 cloves garlic minced
- 4 to matoes big dice
- ¾ cup passata
- 1 tsp cumin
- ¼ tsp chili powder
- ½ tsp paprika powder
- ¾ tsp salt
- 2 tbsp olive oil
Avocado Mousse
- 1 avocado
- 1 lime
- handful fresh coriander
Instructions
- In a large pan heat up the olive oil on medium high.
- Add the onions and cook for 2 minutes.
- Add the diced carrots to the pan and cook for 5 minutes before adding the bell pepper.
- Once the bell pepper cooked for 2 minutes you can add the garlic for 1 minute.
- Add the tomatoes and allow to cook for 2 minutes before adding the spices.
- Taste the sauce to maybe add more salt if necessary before adding the passata. Allow the passata to cook with the vegetables for 2 minutes before adding the aubergine.
- Mix the aubergine with the sauce, lower the heat and cover the pan to cook for 7 minutes or until cooked through.
- While the aubergine is cooking, add the avocado to the blender with juice of ½ lime and set aside.
- Serve with fresh salad, cauliflower rice or tortilla. Add a dollop of avocado mousse on top, sprinkle with some fresh coriander and squeeze a lime wedge on top to finish it off.