Chilli Con Carne

Top Rated Recipe

By Chef Vicky Ratnani From Health Mange More

Last Updated: Sep 03, 2019

About Chilli Con Carne

1. About Chilli Con Carne

A vegetarian version of the classic chilli con carne where soya granules replace meat

2. Ingredients

Soya granules, soaked in buttermilk for 15 minutes 1 cup
Olive oil 1 tbsp
Bay leaf 1
Medium onion, chopped 1

3. How to Make Chilli Con Carne (Stepwise Photos)

4. Method

Heat olive oil in a non-stick pan, add bay leaf and onions and saute for 1 minute. Add soya granules and saute for 2 minutes.
Add garlic and carrots and saute for 1 minute. Add capsicums, cumin powder, chilli powder and cinnamon and saute for 1 minute.

5. Additional Tips and Tricks

Ingredients

Soya granules, soaked in buttermilk for 15 minutes 1 cup
Olive oil 1 tbsp
Bay leaf 1
Medium onion, chopped 1
Garlic, chopped 1 tbsp
Medium carrot, peeled and chopped 1
Mixed capsicums, chopped ½ cup
Cumin powder 1 tbsp
Red chilli powder 1 tsp
Cinnamon 1 inch
Split skinless black gram (dhuli urad dal), soaked and parboiled ¼ cup
Tomato puree 1 cup
Juice of orange 1
Dark chocolate 5 gms
Fresh parsley sprigs 2 to 3
Fresh coriander sprigs 2 to 3
Salt to taste
Fresh mint leaves 3 to 4
Spring onion greens, chopped 1 stalk
Brown basmati rice, steamed to serve

How to Make Chilli Con Carne (Stepwise Photos)

Method

Heat olive oil in a non-stick pan, add bay leaf and onions and saute for 1 minute. Add soya granules and saute for 2 minutes.
Add garlic and carrots and saute for 1 minute. Add capsicums, cumin powder, chilli powder and cinnamon and saute for 1 minute.
Add black gram, tomato puree and orange juice. Grate in chocolate, add 1 cup water and mix well. Cover and cook for 4-5 minutes.
Chop parsley and coriander sprigs and add to the pan. Add salt and mint leaves and mix well.
Transfer the chilli con carne into a serving bowl. Garnish with spring onion greens and serve hot with steamed brown rice.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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