Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Meat Free Chilli Con Carne (a.k.a My Meat-free Chilli & Paneer)

So here it is my Meat-Free and Soya Free Chilli 😉   how awesome is that.  This is definitely a protein packed dish with some feisty flavours.  I replaced with meat element with paneer and for a vegan option you can use firm tofu.  For a wholesome hearty meal I paired this with rice but for a lighter option you can serve it, in some hollowed out whole wheat buns lined with fresh green lettuce or flat breads of your choice:-)

meat-free-chilli-con-carne-by-videhi

Preparation: 10 minutes     Cooking time: 35-45 minutes       Serves:  4

 

INGREDIENTS

410g (1 can red beans) strain and rinsed in cold water

150g paneer finely diced

3 tbsp olive oil (add more if you like)

2 bay leaves

2 cinnamon sticks

2 cloves

½ tsp (2.5ml) cumin seeds

1 medium onion finely chopped – 1 cup (250ml)

1 tbsp (15ml) fresh garlic paste

1 tbsp (15ml) fresh ginger paste

1 tbsp (15ml) coriander powder

1 tbsp (7.5ml) cumin powder

1 ½ tbsp (22.5ml) mild chilli powder or paprika powder

½ tbsp. (7.5ml) hot chilli powder (adjust according to heat tolerance)

1 tsp (5ml) Italian spice mix

½ cup (125ml) carrots finely chopped

½ cup each (125ml) green and red bell peppers finely chopped

1 tsp (salt) adjust accordingy

1  tbsp (15ml) tomato paste

1 can chopped tomatoes

1 ½ cups (375ml) water

1 tsp (5ml) brown sugar or jaggery

150g paneer finely diced

½ cup (125ml) fresh parsley roughly chopped

Some finely slice springs onions

Let’s cook 🙂 

Heat the oil in a big pot.

Toss in the bay leaves, cinnamon sticks, cloves and cumin seeds – give it a good swirl

Add the onions – fry until soft and translucent.

Spoon in the garlic and ginger – fry for a few seconds

Toss in the coriander powder, cumin powder, chilli powders and Italian spice mix  – give it another good swirl or a quick mix, immediately adding the carrots, peppers, beans and salt.  Give it a nice good stir.  Cover and cook for 10 minutes, stirring every now and then.

Spoon in the tomato paste – cook for a minute

Add the chopped tomatoes and cook for 5 minutes

Pour in the water and bring it to a boil

Reduce the heat and let it simmer and cook down for about 15-20 minutes, stirring every now and then.  Once the tomatoes have melted down and a nice thickish gravy has formed – add the sugar and stir it in well.

Toss in the paneer and ¼ cup parsley and simmer for 5 minutes

Once cooked garnish with the balance of the parsley and spring onions

Serve with hot basmati rice and cucumber and tomato sambals.   

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This entry was posted on December 13, 2016 by in Vegetarian.
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