Chilli Sin Carne
A vegetarian Chilli Con Carne made with peppers, fennel and four kinds of beans. Add as many chillis as you like to taste, but 6 is probably the limit!
  Serves:  8       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 250 g (8 oz) black beans
  • 250 g (8 oz) white beans
  • 250 g (8 oz) kidney beans
  • 250 g (8 oz) green beans
  • 3 tomatoes, peeled and chopped
  • 3 capsicum peppers, chopped
  • 2 fennel bulbs, chopped
  • 0-6 green chillis according to taste, chopped
  • Mushrooms, sliced (optional)
  • 2 tbsp chilli powder
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp oregano
  • 1 dried red chilli, broken
  • 2 tbsp cornflour
  • 1 tbsp olive oil
Instructions
  1. If using dried beans, soak them overnight and cook in boiling water for 30 minutes.
  2. Prepare the vegetables by washing, peeling (where needed) and chopping.
  3. Heat the olive oil in a pan and fry the cumin seeds, coriander seeds and the dried red chilli for 1-2 minutes until they start to brown.
  4. Add the fennel, capsicums, oregano and chilli powder. Stir-fry for 5 minutes or until the peppers start to soften.
  5. Add in the tomatoes, all the beans and the mushrooms, together with 500 ml (16 fl oz) of water. Bring to the boil, cover and simmer for 15 minutes.
  6. Stir in the green chillis, cover and simmer for another 15 minutes.
  7. To thicken the sauce, dissolve the cornflour in a small amount of water and add it to the pan. Cook for a few more minutes, then serve.
Titli's Tips
Chinese mushrooms add an earthiness to this dish. If you are using dried mushrooms, soak them first and add the soaking liquid into the chilli. You can replace the water with tomato juice also if you wish.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 381 19%
Calories from Fat 29
Total Fat 3.3g 5%
Saturated Fat 0.5g 2%
Unsaturated Fat 2.3g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 67.9g 22%
Dietary Fibre 20.8g 83%
Sugars 6.1g
Protein 23.3g 46%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.