This simple delicious Chilli sin Carne is going to warm you up from head to toes on a cold winter night. It’s bursting with rich flavour and warming heat and very easy to make.

Imagine warm socks and candle lights, a pot full of Chilli on the stove and you wait in anticipation for the beans to reach that perfect tenderness. Yes, I know, a bit dramatic but, this is just how much I love a good chilli.

Just think of all the wonderful ways to serve up good chilli. It can be served on its own as it can quite stand for itself, it’s always good with some grains like rice or quinoa. But, I really like serving chilli on top of a baked potato and dollop fresh-made guacamole on top and of course a little sour cream.

A versatile recipe

The number one reason why I love making a batch of chilli is the fact that you can serve it up in so many different ways. In this recipe, I chose to serve the chilli on top of baked potatoes.

Here are a few creative ways to serve a Chilli sin Carne:

With cooked rice
On top of a loaded nachos
In a baked potato
Baked with cheese and nachos on top
Baked in a Mexican lasagna using tortilla wraps instead of lasagna sheets
In Enchiladas
In burritos
Baked inside a Pepper
On top of a pizza
As a sloppy joe
On it’s own with a piece of bread

Simple and delicious Chilli sin Carne

Chili sin carne

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Servings:

Author: Steina

Ingredients

1 tbsp Oil
1 Medium onion
2 Cloves of garlic
2 Small peppers
1 tsp Cumin powder
1 tsp Paprika powder
1/2 tsp Chilli powder
1 Can of chopped tomatoes
700 ml Tomato passata
1 tbsp Vegetable bouillon powder
1 cup Water
1/2 cup Red lentils
2 cup Kidney beans
1 tsp Baking soda
Salt and pepper to taste
Handful of fresh Coriander and Parsley

Instructions

Chop the onion, peppers and garlic.
Sauté in one tbsp of oil until soft.
Add chopped tomatoes, lentils, spices, vegetable bouillon powder and baking soda and allow the flavours to merge for a few minutes.
Add passata, water and kidney beans and allow simmering for 20-25 minutes.
Add salt and pepper to taste
For the potatoes: Rinse and dry the potatoes. Poke them with a fork in a few places and bake in the oven until fork-tender.