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
- A cutting board
- Wooden spoon
- 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
- 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.
The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.
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)