Chili sin Carne

Fantastic to make towards the end of your trip, whether you're vegetarian or not!

Durability:
long-lasting
Prep time:
20 mins
Cooking time:
40 mins
Total time:
60 mins
Prep and cooking time
60 mins

Ingredients

Servings:
Free of charge
2 tblsp cooking oil
2 red onions, small dice
2 red bell pepper, medium dice
2 ribs celery, small dice, can be excluded
½ tsp salt
4 cloves garlic (fresh or pressed in jar)finelly chopped
2 tblsp chili powder
1 ½ tblsp paprika, ground
2 tsp cumin, ground
1 tsp coriander, ground
½ tsp cayenne pepper
1 tsp oregano, dried
2 cans tomatoes (chopped in can)
2 cans kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 pack fond du chef vegetable (concentrated vegetable broth)
400 ml water
1 bay leaf
2 dashes Worcestershire sauce
2 tsp red wine vinegar
1 to taste Tabasco
2 bags nacho chips
1 to taste depending on when on your trip: sliced avocado, sour cream, grated cheese, pickled jalapenos, sweetcorn
2 limes, cut in wedges

Tips!

Great for egg burritos in the morning with scrambled eggs.

Instructions

  1. This one is a little tricky to fit in the pot. Have two Trangias going if you're 4 persons and start by frying the veggies in a frying pan.
  2. Add oil to frying pan. Add the chopped onion, bell pepper, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  3. Add the garlic, chili powder, cayenne, cumin, paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute. Divide into two pots (or transfer to one pot if you're cooking for 2 persons).
  4. Add the diced tomatoes and their juices, the drained black beans and kidney beans, vegetable broth, bay leaf, sugar and worcestershire sauce (not strictly vegetarian). Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat. Mash some of the beans up with a fork so you get a thicker consistency.
  5. Add the vinegar, to taste. Add salt to taste and maybe some tabasco if you want it spicier. Divide into bowls and serve with garnishes of your choice, nacho chips, and squeezed lime.