Tex-Mex cuisine shines in vegetarian recipes. Our chili sin carne bursts with bold flavors from sweet potatoes, eggplant, and fresh veggies. It's a standout dish for Meatless Monday or National Meat-Free Week, crafted by Santa Maria experts.
Ingredients
- 1 red onion
- 1 clove of garlic
- 300 g sweet potatoes
- 200 g aubergine
- 1.5 red peppers
- 200 g corn
- 1 red chili pepper
- 200 g black beans, drained and rinsed
- 1 tbsp vegetable oil
- 1 can of diced tomatoes
- 200 ml of water
- 1 bag of Santa Maria Chili Con Carne Seasoning Mix
- sour cream
- 30 g fresh coriander
- 1 bag of Santa Maria Nacho Chips
Preparation Method
- Heat a large pan over medium heat.
- Peel the red onion and dice it. Cut the sweet potato, aubergine, and bell peppers into small cubes.
- Add the oil, onion, garlic, and sweet potato to the pan. Sauté for about 3 minutes.
- Stir in the aubergine, bell peppers, chili pepper, diced tomatoes, chili con carne seasoning mix, and water.
- Simmer for about 20 minutes until the vegetables are tender.
- Add the black beans and corn, then simmer for another 5 minutes.
- Serve topped with sour cream, fresh coriander, and nacho chips.
Recipe and image: Santa Maria
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