Chili sin Carne from The Bean Book
This chili sin carne boasts hearty Ayocote Morado heirloom beans as a substitute for meat. You won't find any tomatoes here either but you will find plenty of zucchini and corn.
Equipment
Ingredients
- 1 bay leaf
- ¼ cup olive oil
- 2 cloves garlic minced
- ½ white onion chopped
- 2 tablespoon red chile powder pure New Mexican
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried Mexican
- 2 cups vegetable broth
- 4 cups heirloom beans cooked
- 1 cup bean broth
- salt to taste
- sugar optional
- 4 zucchini small, sliced into rounds or on a bias
- 3 ears corn
- lime wedges for serving, optional
- crème fraiche for serving, optional
Instructions
- Cook the Beans: Wash your hands with soap and water. Add the beans and a bay laurel to a medium-sized pot. Add enough water to cover the beans by 2 inches. Turn the stove to high heat and bring the water to a boil. Allow the pot to boil for 10-15 minutes. Turn the heat to medium-low, cover with a lid, and allow the beans to simmer until the beans start to become tender. Turn off the stove when finished and drain the beans. If you want to cut down on cooking time, you can soak the beans beforehand.
- Prep the Vegetables: While the beans are cooking, prep the vegetables. Use a cutting board and knife to chop the onion, mince the garlic, slice the zucchini, and cut the corn off the cob. If you're serving lime with this chili sin carne, you can cut it into wedges now.
- Sauté the Garlic & Onion: Add the olive oil to the Dutch oven and heat over medium-low heat. Once the olive oil ripples, add the garlic and onion to the pot. Let it sauté for about five minutes or until fragrant.
- Add the Chile Powder, Cumin, & Oregano: Use measuring spoons or spice spoons to add the chile powder, cumin, and oregano to the pot. Stir constantly for three minutes. It will form a dense paste.
- Stir in the Vegetable Broth: Slowly stir in the vegetable broth with a spoon. Stir constantly until it is well blended.
- Add the Beans & Bean Broth: Add the beans and the bean broth to the pot. Give it a stir. Cook for 20 minutes. Stir occasionally. Steve says that this is a great time to taste and add any salt you may need. If the broth is bitter, add 1 teaspoon of sugar at a time until you achieve the desired flavor. Let the chili simmer until it starts to thicken.
- Add the zucchini and corn to the pot. Give it a stir.
- Cook the chili for 15 more minutes. Serve the chili with the lime wedges or crème fraiche if you wish.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/chili-sin-carne
Nutrition
Calories: 215kcalCarbohydrates: 28gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1194mgPotassium: 886mgFiber: 7gSugar: 10gVitamin A: 938IUVitamin C: 20mgCalcium: 71mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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