20 Jan 2012

Around the World in 18 Fridays- Week 2- Mexico


This week we're visiting Mexico, with a delicious vegetarian chili con carne!

It's the perfect vegetarian dish- lentils and kidney beans make it high protein, but most importantly, it's really delicious and tasty!

The sauce isn't comprised of particularly unusual ingredients, but it's a great combination!

I'm not sure where it came from- it's just a family tradition now.

I served it with brown rice, tomato, guacamole, cheese, shredded lettuce, grated carrot, crushed corn chips and greek yogurt.

But thats not to say it wouldn't be nice say...... in nachos (or tacos or burritos)!

Vegetarian Chili Con Carne


• 1 tbs of olive oil
• 1 medium onion, finely chopped
• 3 cloves of garlic, finely chopped
• 1 large red pepper, chopped
• 1 chilli, deseeded and chopped
• 2 tsp of paprika
• 2 tsp of ground coriander
• 1 tsp of ground cumin
• 1 tsp of ground chilli
• 1 400 gram tin of diced tomatoes
• 1 400 gram tin of red kidney beans, drained
• 1/2 cup of dried green lentils
• 1 vegetable stock cube/ 1 tsp vegetable stock powder
• 2 tbs of tomato paste

To prepare the lentils, gently boil them in 2-3 cups of water for about
20 minutes, until they are soft to bite. Set aside and drain. 

Sauté the onion in a large pan for approximately 5 minutes, untilsoft. Add the capsicum and garlic. Fry for an additional 5 minutes. Add in all your spices and stir through vigorously for about a minute. 
Stir through the tomatoes, tomatopaste, red kidney beans, stock and 
green lentils. Simmer for approximately half an hour and serve
with brown rice and condiments:tomato, guacamole, cheese, shredded lettuce, grated carrot, crushed corn chips and greek yogurt

Other ways to serve: on toast, over a jacket potato, in nachos, in tacos or in burritos.


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