Chillie Sin Carne (and even vegan) | EN

Vegan Hot Chillie, Corn-Wheat Tortilla

Today I felt like “healthy-unhealthy” again, i.e. something “sinful”, but not so that I would get sick for a week afterwards …  😉 O:)

And then I remembered that I still had a can of kidney beans on the sideboard, that had long wanted to be used. It was about time as a glance at the expiry date showed. Since the traditional ingredients – unlike what I was used to from student parties here – can do without meat or minced meat – or was it rather without beans …? Hm … everyone feel free to research for yourselves… – and you can actually get by without the cream that is also often added here, we’re halfway there with vegan chillie, right? So just leave out minced meat, check! But how should I replace cream to make the stew really thick and creamy? Frothed oat milk? Probably not, because it’s got too much taste of its own. Coconut milk? Probably not, because too sweet. Or is it? Could one counteract its sweet taste with other ingredients? Hm. That calls for an experiment in the singlecuisine! I used the following ingredients for a small pot (approx. 3-4 servings):

  • ca. 1 tbsp peanut oil (no Oliven oil as it won’t blend well with the coconut cream and could produce shall we say… funny results?)
  • 1/4 red onion, minced (it was a a really big one, otherwise use about 1/2)
  • 1-2 EL unbleached rice
  • ca. 2-3 tbsp. sweet potatoe sticks (about 1/3 inch thick)
  • thyme, rosmary, sea salt (stir fry)
  • 1/2 can of kidney beans (about 6 oz. ) on tomato, water and whatever else it comes with
  • 1/2 can of coconut milk (another 6 oz.)
  • 1-2 yellow pointed pepper (simply for color 😉 )
  • a little bit of Chicoree strips
  • 1 hot pepper, stripes
  • 1 small tomato divided to eights
  • 1 tbsp of water for deglazing and tenderly cooking above veggies
  • hot sauce “pimped” with
    • 1/2 tbsp. red Thai–Currypaste
    • 1 tbsp. Sambal–Oelek
    • 1-2 tbsp. vegan hot pepper spread (see image)
  • hot chillie strands, about 1/2 a finger
  • mild red paprika powerder
  • ca. 1 tbsp. of corn flakes


Sear rice, sweet potato sticks and onion on a little peanut oil together with a pinch of rosemary and thyme as well as about 1/2 to whole (leveled) teaspoons of sea salt, mixing vigorously and stir, as pots are rarely coated and the chosen shouldn’t stick. After 2-3 minutes extinguish with approx. 1 tbsp water, then add the remaining vegetable ingredients that have been chopped up and continue cooking for a short time. Then soon pour in the coconut milk and turn down the flame, enrich the resulting sauce with the “tightening additives” and mix / stir everything well (if, for example, the red Thai curry paste is too thick, mash it with a fork, then stir vigorously).

Meanwhile, roast one or two small corn tortilla flatbreads in a non-oiled pan while reducing the chilli leave until it is nice and thick and creamy. Stir bravely every now and then so that the flavors combine well. Only add the cornflakes towards the end so that they stay crunchy at least for the first portion, season with rose paprika and decorate with fresh basil as always. Check? Yummie, yes! That worked, I would immodestly like to suggest ;-). 

“One should offer the body something good so that the soul feels like living in it.”

– Sir Winston Churchill

Bon Appétit!

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