Chilli sin carne #1

There are lots of different ways of doing this. As long as you’ve got chillies, red kidney beans and no meat in it, I reckon you can call it ‘Chilli sin carne’. Here’s one of my versions and you can check out another here. I usually serve this with guacamole, re-fried beans, a simple salsa made of chopped tomatoes and green coriander and maybe some lettuce leaves and plain yoghurt. Dill-pickled cucumbers are also great on the table with this lot and I invented a simple recipe for making them in ten minutes. Taco shells really provide the finishing touch, but, assuming I can find them, they’re a bit of an expensive luxury for me.


250 – 350 g cooked red kidney beans
2 potatoes
2 or 3 tomatoes
1 red or green sweet pepper
1 courgette
1 onion
A handful of shelled walnuts
3 – 4 cloves of garlic
Half a tsp. each of red chilli powder and ground cumin
1 green chilli

Finely chop all the vegetables and the walnuts. Fry the onions until they start to brown, then throw in the pepper, walnuts, potato, courgette, ground spices, chilli and crushed garlic. Stir and fry for another 2 or 3 minutes before adding the tomatoes, beans and salt. Stir, put a lid on the pan and cook for 10 minutes.

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