Chili sin carne (chili sans viande)
Catherine Cuisine
Catherine Cuisine
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  • 30 ml (2 cuil. soupe) d’huile d’olive
  • 3 tiges de céleri, coupées en petits dés
  • 2 grosses carottes pelées et coupées en petits dés
  • 4 gousses d’ail hachées
  • 1 gros oignon haché
  • 15 ml (1 cuil. soupe) ou plus d’épices chili (j’ai utilisé le mélange d’Épices de Cru)
  • 5 ml (1 cuil. thé) de cumin moulu (idéalement fraîchement moulu)
  • 10 ml (2 cuil. thé) de paprika doux
  • sauce
  • 700 ml (1 pot) de passata (sauce tomate italienne) ou plus si vous préférez un chili extra tomaté
  • 1 poivron rouge coupé en petits dés
  • 1 grosse poignée (environ 1/2 tasse) de feuilles de coriandre hachées
  • 20-25 minutes Ajouter le poivron rouge haché et laisser cuire couvert un autre 15 minutes Retirer du feu et ajouter la coriandre hachée. Rectifier l’assaisonnement et servir, avec les garnitures au choix.
  • 10 minutes, before liquid is being added to the recipe. The veggies lose a lot of water so their flavours concentrate, and the spices activate all their aromatic powers… The first time I made this chili, nobody complained about the absence of meat, and the chili was a total hit.
  • 30 ml (2 Tbsp) olive oil
  • 3 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 4 garlic cloves, chopped
  • 1 large onion, chopped
  • 15 ml (1 Tbsp) or more (to taste) good quality chili spices (I used The spicetrekkers’)
  • 5 ml (1 tsp) ground cumin (ideally freshly ground)
  • 10 ml (2 tsp) mild paprika
  • 1/2 to
  • 1 chipotle pepper in adobo sauce, chopped + some adobo sauce (very hot, optional but sooo tasty!) *
  • 1 can black beans
  • 1 can chick peas
  • 1 can corn
  • 700 ml (1 jar) passata (Italian tomato sauce) or more if you prefer an extra tomaty chili
  • 1 red bell pepper, diced
  • 1 handful (about 1/2 cup) chopped cilantro (fresh coriander leaves)
  • salt to taste
  • 10 minutes to let the vegetables lose some of their moisture and the mixture gain some flavour. Strain and rinse the black beans, chick peas and corn, and add to the vegetables + spices. Then add the chopped chipotle with some of its adobo sauce (very hot, be careful!) and the passata. Stir well, add a pinch of salt (to taste), cover and cook on low heat for 20-25 minutes Added the diced red bell pepper, cover and cook for about 15 minutes Remove from heat and add chopped cilantro. Taste and add more salt if needed, and serve warm with your choices of toppings.
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