Express Chili Sin Carne

Last week, I wrote about the new plant based minced meat from GreenWay. On my Instagram story you could see the packaging transforming easily and quickly into a delicious Chili Sin Carne the moment I tried the product. At the beginning, it was supposed to be a kind of tomato sauce for my spaghetti. But as I didn’t had the right spices at home, I went for a Chili Sin Carne with the leftover spices from a previous one.

This is how the small pack of plant-based minced meat became a tasty Chili Sin Carne. In about 15 minutes, everything was ready. For this recipe I used quinoa instead of rice to change a bit from the usual chili.

Express chili sin carne

The famous mexican dish in a quick edition

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Prep time 10 mins

Cook time 20 mins

Total Time 30 mins

Meal type Main dish

Cuisine Mexican Inspired

Servings 4 people

Calories 201 kcal

Equipment

• A cutting board
• Wooden spoon
• Wok

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 pack plant based minced meat
• 1 bottle tomato pulp
• 1 red pepper
• 1 clove garlic
• 1 small onion
• 1 package Chili's spice or see at the end of the recipe

Instructions

 

• Chop the onion in fine pieces.
• Cook the onions, garlic and pepper in some tomato pulp on medium heat.
• Add the plant based minced meat once a delicious smell will come from the pan.
• Let it cook for 5 minutes and steer well so it doesn’t stick and burn.
• Add the spices and the leftover of the tomato pulp.
• Simmer for 5 minutes.
• In meanwhile, I cooked the quinoa in twice the size of water (f.e. 1 cup of quinoa in 2 cups of water). When there is no liquid substance with the quinoa, it’s ready to eat it.

Notes

Tip: you can use the same trick when you need to measure the water to cook white rice.

Nutrition

Serving: 1personCalories: 201kcalGlucides: 20gProtein: 11gGraisses: 8gGraisses Saturées: 1gSodium: 50mgFibre Alimentaire: 4gSucres: 11gCalcium: 37mgIron: 3mg

The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.

conservation Up to 4 days

Freezer friendly Up to 1 month

Did you make this recipe?Tag me on Instagram @vegandfred & #minimalistvegan!

A mix of chili spices

When you con’t have a ready to use mix to spice up the chili, or you just like to use an own mix, I want to share how I usually spice up my Chili Sin Carne:

• 1 tablespoon of cumin
• 2 teaspoon of smoked paprika
• 1 coffee spoon of crushed red pepper
• 1/2 coffee spoon of cinnamon (optional)