Tuesday, 8 November 2011

Day 8: Chilli 'Non' Carne

Chilli 'Non' Carne With 'Cheezy' Polenta









































1/3 Cup Olive Oil
1/2 Large Red Onion, diced
1/4 Red Capsicum, diced
1/4 Green Capsicum, diced
1/4 Yellow Capsicum, diced

1/2 Zuchini, grated
3 Garlic Cloves, minced

1 Can Chickpeas, drained & rinsed
1 Can Red Kidney Beans, drained & rinsed
1 Can Corn Kernels, drained & rinsed
1 Cup Water

1/2 Tsp Ground Cinnamon 
2 Tsp Red Chilli Paste
1 Tsp Ground Cumin or Cumin Seeds
2 Tsp Garlic Powder
1 Can Diced Tomatoes
1 Tbsp Tomato Paste

1 Cup Parsley, chopped

'Cheezy' Polenta:
1 Cup Polenta
1 Cup Vegetable Stock
1 Cup Water
2 Tbsp Nutellex Original (vegan margerine)
4 Tbsp Soy Milk

3 Tbsp Nutritional Yeast
1 Tsp Garlic Powder


Method:
1.  In a big pot heat olive oil then add onions, garlic, zuchini until soft. Add in capsicums, chickpeas, corn kernels & red kidney beans.

2. Add in canned tomatoes, tomato paste and water. Stir to combine.

3. Add in cinnamon, cumin seeds, chilli paste, garlic powder & parsley.

Polenta:
1. In a small saucepan boil vegetable stock then add in polenta, stiring constantly to stop from burning. Add in extra water if too dry. Once a thick paste forms (that resembling mashed potatoes) remove from heat & add in margerine, soymilk, garlic powder and yeast.
Chilli 'Non' Carne:

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