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Chili Sin Carne - Vegetarian / Vegan Chili
Chili Sin Carne - Vegetarian / Vegan Chili

Before you jump to Chili Sin Carne - Vegetarian / Vegan Chili recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

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Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try some of these tips instead.

We hope you got insight from reading it, now let’s go back to chili sin carne - vegetarian / vegan chili recipe. You can have chili sin carne - vegetarian / vegan chili using 24 ingredients and 15 steps. Here is how you do that.

The ingredients needed to cook Chili Sin Carne - Vegetarian / Vegan Chili:
  1. Get 4 clove Garlic (ca. 13g)
  2. Take 11 grams peeled fresh ginger (optional)
  3. Provide 2 Onions (280-400g)
  4. Take 3 large Green peppers (ca.450g)
  5. Prepare 1.3-1.5 kg juicy, soft-skinned red tomatoes
  6. Prepare 1 dash Ground black pepper
  7. Take 5 bay leaf
  8. Get 10 grams spice mix (see bellow)
  9. You need salt
  10. Prepare ground black pepper
  11. Get 500 grams Rinsed kidney beans
  12. Take 400 grams steamed sweet corn cut from the cob (or frozen or from
  13. Get Optional:
  14. You need handful freshly chopped parsley OR cilantro
  15. Provide 340 grams Tofurky Chorizo OR seitan
  16. Take SPICE mix :
  17. Use 1 dash Paprika
  18. Provide 1 dash Ground caraway
  19. Get 1 dash Oregano
  20. Use 1 dash Red chili pepper
  21. Get 1 dash Sweet marjoram
  22. Use 1 dash Parsley
  23. Use 1 dash Cumin
  24. Get 1 dash Cilantro
Instructions to make Chili Sin Carne - Vegetarian / Vegan Chili:
  1. Chop garlic and ginger very small
  2. Chop onions to size you like to bite on later in finished chili (tmx 5sec speed5)
  3. Add chopped mix to pot with hot oil and brown until soft
  4. Chop peppers not too small; they get mushy otherwise. About fingernail size
  5. Add to pot and cook for short time at high temperature
  6. Heat off; add salt pepper
  7. Chop tomatoes very small bit with some texture, preferably at medium speed in food processor, and add to pot. If you haven't any fresh ones, go ahead and use canned peeled whole ones, but chop them up first. My favorite fresh tomatoes are "rey marlo" from Spain
  8. Heat to lower medium. Generously sprinkle with pepper, spices and bay leaves
  9. Test chili if suited to your taste and add spices, salt and pepper if needed. Make sure to add spoon by spoon and not in big amounts at once.
  10. Add beans; more if you prefer them. Can be a different kind of beans as well. You can double my suggested amount, as I try to not have beans or corn to be too dominant in this dish.
  11. Stir, now add corn.
  12. Let simmer as long as you need before all is eaten. Minimum simmering time after all ingredients have been put in and spices added is half an hour. Texture will thicken when simmering.
  13. Unless an unannounced appearing bay leaf disturbs you in your guests' bowls, leave them in until pot is empty. Most foodies don't mind finding one and putting it aside. Gives off so much flavor till the very end of the party!
  14. Optional (especially for 'con carne' lovers), but well worth it: add Tofurkey Chorizo Style vegan ground meat
  15. Serve with an extra dash of pepper, parsley, optional dab of sour cream and sprinkled with thin rings of spring onion and / or grated cheese (all ingredients available in plant-based version in most large-ranged health-foods supermarkets)

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