Vegan, Gluten-free Chilli Sin Carne
Cilli sin carne is a healthier alternative to a famous Mexican dish that is becoming increasingly popular. A quick and easy dinner idea with health benefits!
Ingredients
- 1 pcs large onion pelled, organic
- 3-4 cloves garlic peeled, organic
- 1 pcs sweet pointed pepper deseeded, organic
- 2-3 pcs large carrots peeled, organic
- 1 pack kidney beans organic
- 500 g boiled chickpeas organic; defrost slightly if frozen
- 1 glass white wine/water
- 1 can chopped tomatoes organic
- 1 tsp cayenne chilli pepper powder
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp turmeric
- 1 tsp salt rock/sea
- 60-70 g quinoa + a large cup of water to boil
Instructions
- Take the boiled chickpeas out of the freezer and allow them to thaw slightly.
- In a pan, bring to boil a cup of water and add the quinoa. Reduce heat and simmer for 12 minutes. Turn the heat off, and allow the seeds to absorb the remaining water. When cooled, add a pinch of salt.
- Meanwhile, pour the wine/water into a large pan over medium heat.
- Chop the onion, carrots, garlic and pepper; add all to the boiling liquid.Add the chopped tomatoes and stir; bring to boil and reduce heating. Let simmer for ten minutes.
- Rinse the kidney beans under cold water, drain and add to the pan.
- Add the chickpeas and spices (except salt) and stir well; let simmer for another 5 minutes.When ready, turn the heat off and allow it to slightly cool before adding salt. Mix well so that the salt distributes equally.
- Use quinoa as a side dish and serve warm.
Notes
I added some kale to this recipe because it needed to go. It brought more colour to the dish and was a tasty addition to the healthy ingredients.
Cayenne chilli peppers are about ten times hotter than jalapeños. If too hot for your taste, consider substitutes.
Enjoy with a glass of chilled white!