Vegan Chili Con Carne + Homemade Tortillas

reading time: 3 min

chili con carne, chili non carne, vegan, tortillas, recipe



This vegan chili "con" carne is a little different than your classic chili recipe, but it's one of the best I've ever eaten in my life! Pair that with warm home made tortillas, and you're in (Mexican) heaven!

Because no animals have to ever be harmed in order for you to eat delicious food :)
 
Above that, the recipe for my tortillas is the easiest I can imagine: no yeast, no oil, no baking powder. Just flour, water and salt.

VEGAN CHILI CON CARNE

Preparation time: 30 mins (ideally 60 for the chili)
Main ingredients: beans, lentils, rice, flour
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, nut-free, soy-free, low-fat

Ingredients

Chili:
1 cup red lentils, uncooked
1 can (250g drained) kidney beans
1–2 tsp vegetable stock concentrate
1 can (285g drained) sweet corn
2 cans (400g each) diced tomatoes with juices
2 bell peppers (red and/or yellow) or 2 carrots
1 large tomato
1 large onion
2 garlic cloves
Pinch of cayenne pepper (or to taste)
1 tsp paprika powder
Pepper and salt, to taste 

Tortillas:
500 g flour (wheat or spelt, type 630) 
500 ml water, boiling! 
1 tsp salt

also: flour to dust the surface

 
Instructions

For the chili:

In a large saucepan, boil 1 cup red lentils in 2 cups of water, mixed with vegetable stock concentrate until most of the water is absorbed (takes about 10 mins). In the meantime, sauté the onion in a pan. Then add the remaining ingredients to the lentils, including the onion. Add more water if the chili is to thick for your taste! 

Let simmer for 30 to 60 minutes - the longer you allow the chili to cook, the richer and more intense the flavours of the spices will be. 
In the meantime, prepare the tortillas!


For the tortillas:

Combine flour and salt in a mixing bowl. In the centre, create a well, pour in the boiling water and bring together with a wooden spoon until you have a soft, fairly wet dough. After a short while the hot dough will have cooled down, and you can use your clean hands to knead it.

Without any further waiting time, divide the dough into six portions. On a floured surface, roll out each portion into a thin pancake-shaped circle using a lightly floured rolling pin.

Heat a skillet over high heat. Once hot, place a rolled out tortilla on the skillet and reduce the heat to medium. Cook with no added fat for a minute or two. The tortillas will "breathe", and brown "bubbles" will start to show. Flip and cook the other side for another minute or two. The flatter you have rolled it out, the faster the cooking process will be!

Serve your tortilla bread with the hot chili.


Or.... 

PRO TIP: Make Chili Rice Burritos!


Now this is what we made with the leftover chili the next day: we mixed it with cooked basmati rice, lettuce, cucumber and pickles (feel free to use any other Mexican-style rice dish for this), spread a leftover tortilla with vegan paprika spread (you can also use homemade guacamole or hummus instead!), put in the filling and folded everything into a nice wrap.

Note: If you want to do it nicer than i did and so that your wrap doesn't fall apart when you eat if, check out this tutorial on how to wrap a burrito (properly)!

Sooo yummy!

Cook once, eat twice

This hearty chili makes for great leftovers. Both the chili and the tortillas can be reheated for lunch the next day without losing any of their flavour. Just make sure to store the tortillas in an airtight container to prevent it from drying out. If you decide to go for chili rice burritos, however, those should best be freshly prepared as the tortillas might get soggy otherwise.


 
I'm so happy to be featured at the Live Laugh Rowe linky party! Thanks Kelly :)

http://livelaughrowe.com/soup-recipes-chili-stews/

♥


Maisy

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