I want to show you my version of chile sin carne, although it’s not a Mexican dish, but rather a Tex-Mex, I eat it quite often. I learned about chile sin carne outside of Mexico and loved it!
- 2 small carrots
- 1 large zucchini
- 2 cloves of garlic
- ½ onion
- 1 green pepper,
- 250gr Beans in water and salt or one can
- 4 juicy tomatoes or a can of tomato puree
- 150gr textured soya,
- 3 tablespoons of nutritional yeast
- salt, black pepper, cumin and oregano to taste
- Olive oil
- In a pot, bring water to a boil and cook the textured soy with a little salt, a splash of vinegar, a bay leaf and a clove of garlic.
- In a frying pan, fry a half onion, a diced green pepper and a finely chopped clove of garlic;
- When this is ready add the 4 tomatoes chopped in small cubes, make a sauce,
- here add the salt to taste, ½ teaspoon of pepper, ½ teaspoon of cumin and ½ teaspoon of oregano, mix.
- Once the tomatoes look like a puree, add a cup of water, the carrots in small squares and stir, cover for 2 min,
- Now we add the zucchini in small squares, you can add a can of corn if you like).
- Here we’ll add the cooked and drained textured soy, mix
- Add the cooked beans or a tin can(they go almost to the end because they are already soft you don’t have to cook them)
- Add the nutritional yeast and coriander (leave a little bit of fresh coriander to serve)
- Cover the pot and leave it to simmer for about 15 minutes,
- Check Salt, water, and seasoning. The consistency that you prefer but never too dry. It’s like a heavy soup.
You can eat it with some rice or sourdough bread with a little bit of Indian nut margarine. It’s super substantial, delicious and nutritious 🌱