Chilli sin carne

‘What meat?’ Will ask even the biggest carnivores while eating this amazing dish. The smells and tastes will take you to fiesta. What I specially like about the recipe is that you can prepare everything in one bowl. And if you’ll have a help with cutting the veggies the preparation time will be even shorter.

For 6-8 people; Very simple; 60 minutes

4 tablespoons of olive or coconut oil
2 teaspoons of smoked red paprika
1 teaspoon of coriander powder
1 teaspoon of garlic powder
1 teaspoon of cumin powder
Chile powder (to you liking)
1 onion; chopped
1 sweet potato; peeled and cut to cubes
3 bell peppers (I suggest different colours); cleaned and cut to cubes
2 carrots; sliced
500 g cooked beans (2 cans)
280 g corn (1 can)
800 cubed tomatoes (2 cans)
6-10 sundried tomatoes in oil; cut to small pieces (*read the wise-ass corner on the bottom of the page)
Water
Salt
4 cloves of garlic; minced

1. In a bigger pot heat the oil and add all the spices. Stir and smell all the amazing smells.
2. Add sweet potato and onion and cook for around 5 minutes. Add also the bell peppers and carrot and cook some more.
3. Add beans, corn, cubed tomatoes and sundried tomatoes. Add around 2 dl of water and salt. Mix.
4. Cover and let it cook for around 30 minutes.
5. At the end of your cooking add the garlic. Serve with tortillas or rice.

Wise-ass corner

Chilli sin carne is the best after it sits for a while after it was cooked so the flavours can connect.

*I know that sundried tomatoes aren’t the most common ingredient but they really add a special flavour to the dish.

My teaspoons of spices were a bit heaped – because I like well spiced dishes. You can adjust them to you liking.

Add some sour cream on top to make the dish even better!

I cooked some basmati rice as a side dish. Bread fits well also.