Chilli Sin Carne
Vegetable Chili - Low Protein PKU Recipes
This vegetable chilli is a rich, tasty stew easily and quickly made.
The cumin, paprika and oregano gives the traditional chilli flavour, and it can be made “spicy ” hot by adding cayenne pepper to taste.
I have used vegetables that are all freely allowed but if exchanges are required, sweetcorn kernals (35g =1 ex) or baked beans (20g=1 ex) can be added at the last moment to a single portion of the chilli, or serve with ordinary boiled rice (45g=1 ex)
Perfect served with a low protein bread such as Fate flat breads, Tortillas or Chappatis and a simple salad of shredded lettuce.
The chilli can be frozen.
INGREDIENTS
- 150g onion
- 150g carrots
- 150g mushrooms
- 150g red pepper
- 25g butter
- 1 tbsp oil
- 2bay leaves
- 4 tsppaprika pepper
- 3tsp ground cumin
- 2 tsp dried oregano
- 400mls passata
- lOOmls water
- salt
- pepper
- Cayenne pepper to taste
METHOD
- Chop or thickly slice the onions. Chop the carrots, mushrooms and red pepper into medium sized pieces. Melt the butter in a pan and add the oil. Put in the vegetables and cook with a lid on the pan for about 5 mins until they begin to soften. Add the bay leaves, paprika, cumin and oregano and stir. Cook over a gentle heat for a couple of minutes to cook the spices.
- Pour in the passata and water. Season with salt and pepper, and also add cayenne to taste for a little heat. Stir well and bring to the boil. Cook gently for about 30-40 mins until the flavours develop and the vegetables are tender.
Thank you very much for the recipes. I’ll try with friends next time for sure
My 8 month old daughter thought this was delicious, as did I as a non-PKUer. Thank you for sharing it.
What is passata? could you possibly substitute tomatoe paste for passata?
Hi Mary,
thanks for your comment.
Passata is effectively sieved tomatoes but having looked around a bit, it looks like it may only be available in the UK. This link has an article on passata from a US view point:
http://www.ochef.com/603.htm
I don’t think tomato paste would be suitable as a replacement, but perhaps a can of chopped tomatoes could be sieved until a smooth sauce is achieved?