Chilli sin carne

Name: Chilli sin carne
Total time: 30 min
Yield: 4 servings
Ingredients: 20 g Arla® LactoFREE Slightly Salted Spreadable; 2 tsp ground cumin; 2 tsp ground coriander; 2 red onions, finely chopped; 3 large garlic cloves, finely chopped; 2 small carrots, diced; 3 tbsp sun-dried tomatoes, finely chopped; 1 can kidney beans, rinsed and drained; 1 can chopped tomatoes (about 400 g); 30 g dark chocolate 80 %; 1 red pepper, cut into strips (about 300 g); 1½ tsp coarse salt; 200 ml creme fraiche; A handful of tortilla chips with salt; 1 avocado, diced; 1 lime fruit, cut into wedges; Cooked basmati rice; 2 tsp red chilli peppers, thinly sliced; 100 ml fresh coriander, coarsely chopped

Have a taste of Tex-Mex cuisine with this authentic chilli sin carne. With red kidney beans, warm spices, tangy sun-dried tomatoes, and a surprising hint of dark chocolate, this recipe is a true delight. It is perfect for scooping up with crispy salted tortilla tips with the fresh toppings of lime, avocado, rice, crème fraiche, chilli pepper, and fresh coriander.

Ingredients

Arla® LactoFREE Slightly Salted Spreadable	20 g
Ground cumin	2 tsp
Ground coriander	2 tsp
Red onions, finely chopped	2
Large garlic cloves, finely chopped	3
Small carrots, diced	2
Sun-dried tomatoes, finely chopped	3 tbsp
Kidney beans, rinsed and drained	1 can
Chopped tomatoes (about 400 g)	1 can
Dark chocolate 80 %	30 g
Red pepper, cut into strips (about 300 g)	1
Coarse salt	1½ tsp

To serve

Creme fraiche	200 ml
A handful of tortilla chips with salt
Avocado, diced	1
Lime fruit, cut into wedges	1
Cooked basmati rice
Red chilli peppers, thinly sliced	2 tsp
Fresh coriander, coarsely chopped	100 ml

Instructions

Melt butter in a pan over high heat. Sauté cumin, coriander, onion, carrots, and sun-dried tomatoes for about 2 minutes.
Add beans, chopped tomatoes, chocolate, and salt. Cook the dish over low heat with the lid on for about 10 minutes. Stir occasionally.
Add peppers and cook for about 3 minutes more. Adjust the consistency with a little water and season to taste.
Arrange the steaming hot chilli sin carne in bowls. Top with the crème fraiche, tortilla chips, avocado, lime, and rice, and sprinkle with chilli slices and fresh coriander leaves.

Enjoy!

FAQ: Questions about chilli sin carne

When it comes to flavour, our chilli sin carne has plenty to offer. As you get ready to enjoy its rich taste, you might have some questions, and we have answered some of the most common ones below to help you on your way.

What is the difference between chilli con carne and sin carne?

Chilli sin carne means “chilli without meat”, while chilli con carne means “chilli with meat”. Meaning that the primary difference lies in the exclusion or inclusion of meat. In chilli sin carne, the meat is often replaced with additional beans, vegetables, or other non-meat proteins like tofu or tempeh. Both versions are spiced with a similar array of chilli seasonings, tomatoes, and other flavourful components to give it the authentic chilli flavour.

Can I prepare chilli sin carne in advance?

Yes, you can make chilli sin carne ahead of time. To make sure it stays fresh and to let the flavours develop, store it in a sealed container in your fridge for 3-4 days without toppings. You can also freeze it, letting it cool and putting it in the freezer in a freezer-safe container or bag for up to 2 months. When you are ready to eat it, thaw the chilli in the fridge overnight, then reheat it slowly on the stove and serve with your favourite toppings.

What are the best beans to use for chilli sin carne?

The best beans for chilli sin carne should maintain a firm texture, absorb flavours well, and have a creamy interior. You can use one type of beans or combine several types to get a variety of textures and flavours as well as different colours and shapes. A classic choice is red kidney beans, which have a firm texture and mild flavour. Black beans are slightly sweet with a creamy texture, and pinto beans have a distinct nutty flavour. They break down slightly when cooked, which helps to thicken the chilli naturally. Cannellini beans are larger and have a silky texture with a nutty, mild flavour, perfect for adding textural and flavourful variety to your chilli.

Tips: Get the best chilli sin carne experience

Browse our tips to take your chilli sin carne from great to exceptional.

Sauté spices without burning them

The very first step is sautéing cumin and coriander in butter. These spices bloom when they heat in butter, which releases their full aromatic potential. But spices like this burn pretty quickly, so keep an eye on the heat as well as how the aromas start to develop to avoid burning them, which otherwise introduces a bitter flavour.

Put your leftovers to good use

Give new life to your chilli sin carne by turning it into an exciting new dish. Use it as a tasty filling for stuffed peppers to add rich flavour and texture. Spread it over nachos for a tasty snack with melted cheese on top. It also works great as a filling in burritos and quesadillas, adding a flavourful twist to these classics. The flavours of chilli improve overnight, so it might taste even better the next day, which is perfect for keeping and using your leftovers!

Try our easy chilli sin carne recipe

Our chilli sin carne recipe is a good example of classic Tex-Mex cuisine with a myriad of flavourful ingredients. It is made with warm spices, red kidney beans, tangy sun-dried tomatoes, and dark chocolate. But that is not all! We top it with lime wedges, allowing you a generous squeeze of fresh lime juice, along with avocado and crème fraiche, giving you a creamy, mellow backdrop for the chilli. Scoop it all up with salty tortilla chips, and you will have everything you need!

Now that you have explored Tex-Mex cuisine, try some of our recipes from around the world. Take a trip to Vietnam with our pho noodle soup recipe, or have a taste of Italy with our fried mozzarella arancini. Get the best of France with this irresistible cheese fondue, or travel to Spain to try traditional patatas bravas.

A perfect blend of savoury, sweet, and spicy flavours

To create an exceptional chilli sin carne, you need to find the perfect blend of flavours. Ground cumin’s earthy and nutty essence adds a warm depth that brings out the traditional flavours that are at the heart of this dish. Ground coriander provides a slightly citrusy and sweet undertone that perfectly complements cumin.

Red onions, with their sharp yet sweet nuances, and carrots, known for their natural sweetness and crunchy texture, are essential. They offer a delightful contrast to the softness of the beans and contribute a delightful flavour.

Perhaps one of the most distinctive ingredients in our chilli sin carne recipe is the sun-dried tomatoes. Their concentrated flavour provides a powerful umami punch, crucial for bringing unparalleled intensity and richness to the dish.

Dark chocolate for a luxurious touch with a bitter edge

Adding dark chocolate is a clever and classic touch for chillis. It has to be quite dark, and we opted for 80 % to get the right amount of bitterness and not make it too sweet and chocolaty. Dark chocolate adds a deep, bitter note that enriches the flavour, rounding out the taste without making it sweet.

Enjoy with simple sides

Chilli sin carne is all about the side dishes or toppings. Classic toppings for chilli include crème fraiche to cool down the spice and add a refreshing, silky smooth addition to the chunky chilli. Avocado or guacamole are also a popular choice as their creaminess works wonders against the spicy, robust flavours and adds a cool, refreshing layer to each bite. And, of course, tortilla chips for a crunchy texture. Salted tortilla chips are a favourite, and they are delicious to be dipped into the chilli or crumbled over the top for extra crunch and saltiness.

We also opted for another classic, fresh coriander. Fresh herbs, in general, add extra colour and refreshing tastes, and especially coriander fits the Mexican flavours quite well. Always remember to add a lime wedge on the side to add a tangy twist and balance the dish’s richness.

Plain steamed rice like basmati or jasmine is a staple for this dish. It offers a neutral, slightly nutty backdrop that helps balance the intense flavours and absorb the sauce. Serve it on the side, under the chilli, or on top.

Add your own touch

Our recipe is ideal for experimenting! Add smoked paprika for a smoky touch, regular paprika for a deeper flavour, or cocoa powder to enhance the chocolate notes. If you like it spicier, include extra chilli flakes or a dash of hot sauce. You can also add just a pinch of cinnamon to give your chilli a warm spice that enhances the other flavours. To brighten up the taste with a subtle sweetness and acidity, add a splash of balsamic vinegar towards the end of cooking. If you need more umami in the chilli sin carne, include mushrooms, which also have a meaty texture, making the dish richer and more satisfying.

You can replace coriander with fresh basil for a sweet and slightly peppery flavour that goes well with the spicy and savoury notes of the chilli. Parsley can offer a fresh and clean taste, while mint can introduce a cool, fresh contrast to the heat of the chilli.

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