We are going back to basics with this recipe and remaking the Tex Mex firm favourite…Chilli con carne or rather chilli sin carne as this one is plant-based.
The key to this one is the soffrito mix which is a mixture of pre-chopped onions, celery and carrots and forms the beginning of this recipe as well as many other Spanish/Mexican and Mediterranean dishes.
The French refer to this 3 veg combo as mirepoix, the Catalans say softegit, the Portuguese use the word refogado and the Spanish and Italians say sofrito and soffritto respectively. Basically these are all different words meaning ‘tiny cubes of celery, onions and carrots sautéed in cooking oil’.
This easy and delicious (and nutritious) plant-based chilli is perfect for making ahead of time and freezing for bulk cooking. There’s a tonne of different ways to serve this too!
The ingredients are as few or as many as you’d like to I’m going to include what I think is essential plus some optional extras should you dare.
Oil for cooking
2 minced garlic cloves
1 onion diced
2 celery stalks diced
2 carrots diced
100g red lentils
400g kidney beans
400g soy mince
2x 400g tins chopped tomatoes
1 tbsp chilli powder
1 tbsp cumin
Salt and pepper
2 sliced red peppers
1 tbsp miso
2 tbsp apple cider vinegar
Slice of lime
- Heat the olive oil in a large saucepan.
- Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened and translucent
- Add the cumin, chilli powder, salt and pepper and stir
- Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using
- Simmer for 25 minutes
- Serve with some steamed brown rice, some fresh torn coriander and a lime garnish
Peace to the planet and peace to your pocket.
Love always, The Humble Avocado x x