This is my go to recipe for a vegan chilli, a.k.a. chilli non carne. It has an amazing depth of flavour and just the perfect texture by combining beans and grains. Cocoa and molasses and that special something to the recipe
Chilli is one of my go-to meals. A quick version can be a good week night meal, but this version really benefits from a slower cook. This recipe is the results of years of experimentation and is rich and complex. The bulgur wheat may seem like an odd addition, but it is an excellent stand in for ground beef. It really soaks up the flavours and brings everything together. The other slightly odd ingredient is cacao. It gives this chilli a lot of depth and complexity, so please don’t skip it.
Chille non carne
Ingredients
- 2 large onions
- 2 cloves garlic sliced
- 1 tbs cumin
- 2 tsp fennels seeds ground up
- 2 tsp smoked paprika
- 0.5 – 1 tsp cayenne
- 1 tsp ground coriander
- 2 tbsp cacao
- 2 cans tomato
- 1 can black beans
- 1/2 cup uncooked bulghur wheat
- 1 cup vegetable broth
- 1 tablespoon molasses
Instructions
- Dice the onion and saute until soft and lightly browned. When the onion are nearly done, add the garlic. After a minute, add the cumin, fennel, coriander and smoked paprika. Stir and let the spices toast for a minute or two until they become fragrant. Add the tomatoes before the spices burn or stick
- After the tomatoes, add the beans, bulgur what, vegetable broth and molasses. Season with salt to taste. Simmer for 30 – 45 minutes.
Nutrition
Calories: 550kcal
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