Wednesday, 19 August 2009

Pinto bean chilli con carne recipe

Vegan chili con carne recipe

Once you have tasted Chefs vegan pinto bean chilli con carne recipe you will never need to add beef to a chilli recipe ever again.

Chef uses dry soaked pinto beans that are freshly cooked using a pressure cooker and then added to a pan of chilli and vegetables.

A combination of garlic, spices and herbs give the vegan chilli con carne a tasty Mexican flavour which along side the hearty pinto beans and fresh sweet soft crunch of the sweetcorn makes it simply not necessary for there to be any meat used.

This pinto bean chilli con carne recipe is a very filling meal that can be eaten fluffy white rice or even just some fresh crispy bread.

Ingredients for chilli con carne

2 cups Dry pinto beans
1 Onion (diced)
1 large Zucchini (diced)
3 Flat mushrooms (chopped)
3/4 cup Frozen sweetcorn
1 large tsp Garlic puree
3-4 Green chillis chopped with seeds (or to taste)
1 large Tbsp Tomato puree
Rice bran oil
2 tsp Cumin powder
1 tsp Paprika
Pinch Dried oregano
1/2 tsp Dried parsley
Pinch Dried chives
Salt to taste
Pinch of Cumin powder
Pinch of Parsley
1/4 tsp Garlic paste

Spoon this tasty pinto bean chili onto plates and watch everybody smile.

How to make a vegan chilli con carne recipe

Soak the pinto beans in fresh boiled water for 3-4 hours.

Rinse the beans and place into a pressure cooker.

Cover the pinto beans with cold water approximately 1-2 inches, do not fill the cooker past half way with water.

Securely place on the lid and bring to full pressure - turn the heat on lowest setting and cooker for 30 minutes.

Do not add salt to the beans or else it will harden the pinto beans.

After 30 minutes run cold water over the pressure cooker and release the pressure, drain beans and leave until the chilli sauce is ready.

On a medium heat fry the onions until they start to soften.
Add the chopped green chillis and 1 large teaspoon of garlic paste.

Stir well and cook for 2 minutes.

Add the zucchini and stir well. Add the tomato puree and all herbs and spices. Pour in half a cup of water or enough to just slightly cover the zucchini.

Simmer for approximately 20 minutes or until the zucchini starts to soften. Stir occasionally.

Add salt to taste.

Add the mushrooms keep stiring and simmering for 5 minutes.

Add the 1/4 teaspoon of garlic paste and the pinch of cumin and parsley, stir well.

Add the frozen sweetcorn stir well and simmer until the sweetcorn is cooked.

Add the drained pinto beans one large spoonful at a time.

Any left over beans can be used for bean burgers or re fried beans as the pintos have been cooked from fresh.

Check for salt.

Serve with white rice or bread.

If desired sprinkle fresh coriander leaves over the chilli.

Enjoy Chefs vegan pinto bean chilli con carne recipe.


Lorrie said...

I'll be right over with the cornbread and beer!


Hannah said...

Oh this looks -so- good! All this summer, I've been craving cold chili, straight out of the fridge. Maybe I'll try your version and satisfy that desire at last!

Rosa's Yummy Yums said...

Your "chilli without carne" looks delicious! A nourishing, tasty and healthy dish!



Rekha shoban said...

looks yummy..never tried this recipe..really gud.

MaryMoh said...

wow...that looks such a healthy dish. Looks easy...just throw everything together.

Parita said...

Wow jeena that sounds an awesome combination, looks so inviting!

♥Rosie♥ said...

Your chilli con carne looks so colourful and I know it will taste absolutely delicious!

Arabic Bites said...

Yum I love this recipe ,looks delicious & healthy.

zainab :D

Gita said...

I wanted to try a vegan versio of chili for quite sometime....thanks for this super healthy recipe Jeena...awesome photos as usual :)

A_and_N said...

That is one wholesome dish!

Anonymous said...

Love the look of the chilli con carne. That will be a Sat. eve. dish for me.
Usually in the winter I do bean dishes. Trying to get TEd to give up meat for one night per week. Your recipe JUST might do it this week, even though it's summer and as long as it's not 90 deg.

Jennifer said...

You are so good at the step by step! I love it! This looks amazing!!!

Grace said...

i wouldn't miss the meat at all. love the plentiful beans and spices. great recipe, jeena!

Bridgett said...

Delicious and comforting. A great combination in my opinion!

Seena said...

Nice one Jeena, always love your veggie recipes.. :)

Brendan said...

Looks good. Chilli Sin Carne would be better Spanish.