Mamta's Kitchen

Chilli Sin/San Carne, Made With Soya Mince (Vegetarian Chilli

Mexican Chilli Made With Soya Mince

Mamta Gupta

MainMeatVeganVegetarian

Meat chilli, usually made from mince beef, is a Mexican dish that is now popular all over the world. Here I have made its vegetarian version, with Soya mince. As Soya is quite tasteless itself, it needs more spices, onions and tomatoes than meat. It comes out just as tasty as meat, so can be served to meat eaters also.

Serves 4

Ingredients

  • 1 1/2 cups. or dry Soya mince

  • 2 tbsp. Cooking oil

  • 3 cloves garlic, peeled and crushed

  • 1-2 tsp grated or finely chopped ginger root

  • 2 medium onions, peeled and finely chopped

  • 2-3 tbsp. tomato puree/paste

  • A 400 gm. tinned, chopped tomatoes

  • 1 green/red pepper, de-seeded and chopped into small pieces

  • 1-2 carrots, peeled and grated

  • 200 gm. tinned or pre-boiled kidney beans, drained and washed

  • Salt and pepper

  • 3-4 tsp. Mexican chilli mix or (1 tsp. ground cumin seeds, 1 tsp. sweet paprika, 1 tsp. smoked paprika, 1 tsp. dry oregano, 1-2 tsp. chilli powder, adjust to taste)

  • 1 tsp. sugar

  • 1/2 tsp. turmeric

  • 1 tsp. cocoa powder (optional)

Instructions

  1. Soak Soya mince in boiling hot water for an hour or so. Then put it in a strainer and wash under the tap thoroughly. This will get rid of the smell that some people dislike.

  2. Heat the oil in a pan and fry ginger, garlic for a minute.

  3. Add onions, carrots and green/red pepper, stir-fry over medium heat, until the vegetables have softened a little, approximately 4-5 minutes.

  4. Add tomatoes, I often use passata ground tomatoes, and Mexican spice mix (or individual spices) and salt. Stir fry for a few minutes.

  5. Add drained Soya mince, stir it in and bring to boil. Turn the heat down and cook covered on medium heat until it comes together and looks a little shiny. It won't be as shiny as mince meat though.

  6. Add drained kidney beans and continue to cook for another 10 minutes or so. Stir from time to time to ensure that it doesn't stick to the bottom of the pan and burn.

  7. Adjust seasoning to taste. Turn the heat off. It is now ready to serve with tortillas or tacos or rice or baked potatoes.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13914]


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com