Red Pepper Chilli Sin Carne (Vegetable Chilli)
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion (chopped)
- 1 red pepper (chopped)
- 1 tablespoon minced garlic (add more if you like)
- 2 teaspoons chilli flakes (add more if you like)
- 1 teaspoon chilli powder
- 1 teaspoon oregano
- salt & pepper (to taste)
- 1 tablespoon tomato puree (see notes)
- 75ml (5 tablespoons) red wine (omit if you want)
- 400ml (14 oz) chopped tinned tomatoes or Passata
- 250-500ml (1-2 cups) water (see notes)
- 200g (1 cup) red kidney beans
- 165g (1 cup) frozen sweetcorn
- fresh herbs (optional)
Instructions
- Heat the olive oil.
- Add the chopped tomatoes and fry for a couple of minutes.
- Add in the peppers, and cook for a further couple of minutes until both the peppers and onions are softened.
- Add the garlic, herbs and spices and seasoning, and tomato puree, and cook for around a minute.
- Add the wine and let it cook until the liquid has pretty much evaporated.
- Add the tinned tomatoes and as much water as needed.
- Cook for around 20 minutes, then add the kidney beans and sweetcorn.
- Allow the chilli sin carne to cook for approximately one more hour, until it thickens and develops a rich flavour and colour. Add more water, if necessary.
- Sprinkle with a little fresh herbs and perhaps slice a cherry tomato. Serve with rice, bread or potatoes. Enjoy!
Notes
Disclaimer: I have converted grams to cups/ounces using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed.
- Tomato puree is the same as tomato paste (if you are in the US). It is condensed, thick tomato, often in a tube.
- Add as much water as you think necessary, bearing in mind that the sauce will thicken as it cooks. You can always add more later, if need be.