Chili sin carne means chili (pepper) without meat in Spanish. This dish is a veggie interpretation of the popular chili con carne. This heart-warming recipe is an important one in the veggie portfolio. It has a lot of proteins and it is a comfort food that will conquer everyone. Meat eaters and kids alike!
For a little bit of background story, the chili con carne is not a dish that has not just entered the cookbooks and Pinterest boards. This recipe dates back to the 1850s. It is also the official dish of Texas since 1977. There are infinite versions of this yummy recipe and every chili place has some kind of secret recipe. I will share with you my secret, which is basically a mixture of different chili recipes I have been trying along the years.
My secret to a good Chili sin Carne
My first trick behind a good chili sin carne is the cooking time and the water refill. Make sure you are checking that there is enough water in your chili throughout the cooking and if not, just add more. It is a dish that require patience, but it is so much worth it!
The second secret lies in the good balance (ok, in my case let’s be honest, the total unbalanced usage) of spices and herbs. Ground coriander seeds, cumin, paprika, dried parsley, fresh chives and fresh coriander transform the simplest bean into a taste bomb!
At last but not least, a chili is not a chili without the delicious mix of chocolate and chili flakes!
What I also love about this recipe is that not only it is easy to do, but it tastes even better on day 2 and it freezes amazingly well. You can make a bunch of it and put it in the freezer. One day when you’re tired, you can open the freezer and be happy to find it waiting for you there. Serve it with some homemade bread or some rice and you are ready to go. You can also use what’s left for a taco party or add breadcrumbs and flour and make burger patties out of it.
The cooking time of this recipe is for uncooked beans. Otherwise, cook the whole thing for 30 minutes.