3 recipes in 1! Mexican chili sin carne

Mexican chili sin carne

4 servings

You need:

200 g dried brown beans soaked overnight and rinsed, or 200 g pre-cooked and rinsed beans

2 tablespoons cold-pressed rapeseed oil 

2 onions cut into wedges 

4 finely chopped garlic cloves 

1 red pepper cut into cubes 

1 green pepper cut into cubes 

1 yellow bell pepper cut into cubes 

2 tins of chopped tomatoes each 400 g 

1-2 finely chopped red chillies (with seeds if you want more punch) 

1 teaspoon of salt 

2 teaspoons of pepper 

2 teaspoons ground cumin 

1 tsp chili flakes 

200 g minced meat (see recipe below)

the juice of 1 lime, if necessary, water to simmer with 3 spring onions, cut into thin rings, cold-pressed olive oil to drizzle over the pot

Lefser chips

2–3 tablespoons of cold-pressed olive oil 

½ teaspoon chili powder 

1 tsp ground cayenne pepper 

4 lentil wraps or chickpea wraps (see recipe below)

2 teaspoons of salt

To do this:

  1. If you have put dried beans in water, turn off the water and cook the beans until tender in unsalted water. They need 30-40 minutes of cooking. Taste them and feel them. If they are not quite soft, let them cook a little longer. Heat rapeseed oil in a thick-bottomed pot over medium heat, and add onion and garlic. Let it all fry until the onion is soft and shiny. 
  2. Add paprika, tomatoes, chilli and spices. Let everything simmer for 10 minutes. 
  3. Stir the nut dough into the pot. 
  4. Add the cooked brown beans and let everything simmer for 5 minutes. 
  5. Season the pot with lime juice and possibly more spices. If it becomes too thick, you can add a little water. 
  6. Make the chips. Set the oven to 225 °C and find a baking tray lined with baking paper. Mix olive oil, chili powder and cayenne pepper in a small bowl, and brush the wraps or lefs with the seasoning oil on both sides. 
  7. Cut each wrap into 12 equal-sized triangles, and spread the pieces on the baking tray. Sprinkle with salt, and fry the chips on the top rack for 4–5 minutes. They should be golden brown and crispy. Watch towards the end of the cooking time so they don't burn. Sprinkle spring onions over the pot and drizzle over cold-pressed olive oil. Serve the casserole with avocado cream and chips.

Lens wraps


2 dl dried red lentils 

3 ½ dl water 

1 teaspoon of salt 

1 tablespoon chopped fresh chives or parsley, or ½ tablespoon ground curry, paprika or chili powder, possibly a little water 

2 tablespoons cold-pressed rapeseed oil

To do this:

  1. Put the lentils in a bowl and pour over the water. Leave the lenses to soak for at least 3 hours or overnight. 
  2. Pour lentils and soaking water into a blender. Add salt and herbs or spices, and beat to a soft mass that has the consistency of pancake batter. If it becomes too thick, add a little water.

Heat the rapeseed oil in a frying pan over medium heat, and fry 6 pancakes until they are golden brown and nice on both sides. Serve the wraps with the desired filling.

Nut dough

4 servings

100 g nuts (walnut kernels, pistachios, cashews, almonds or a mixture of different nuts) 

40 g sunflower seeds 

40 g pumpkin seeds 

40 g sun-dried tomatoes (not those in brine) 

10 g dried mushrooms 

4 dl boiling water 

50 g gluten-free oatmeal 

3 tablespoons Tamari soy sauce 

1 tablespoon onion powder 

1 tablespoon cold-pressed olive oil

To do this:

  1. Put nuts, kernels, sun-dried tomatoes and dried mushrooms in a bowl and pour over the boiling water. Let it all stand and soak for at least 1 hour. You can also pour over 4 dl of cold water and leave it overnight. 
  2. Strain off the soaking water and rinse the nut mixture well. Put the nut mixture in a food processor together with oatmeal, soy sauce, onion powder and olive oil. Drive at high speed to a rough farce. 
  3. Now the stuffing is ready to be used as a "meat dough", and you can season it however you like. Here are some suggestions:

For bolognese: salt, pepper and 1 teaspoon dried oregano. 

For tacos: taco seasoning. 

For the burger: dried chilli flakes and cayenne pepper

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