Sweetest Cherry Chilli (without the carne, of course)

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Here is an awesome chilli for you. Whether you are vegan, vegetarian or omnivore – this is a dish bursting with flavours that will make your mouth smile – and what’s more, it’s wonderfully low fat.  The combination of ingredients works so well, this will be a 4 seasons staple.  The textures are so interesting, and you can use tacos, wild rice and/or tortillas to dress this up – I served it with a crunchy green salad too !  Let me say no more – other than it’s a child friendly recipe too and easy to make – what could be better ???  By the way, I did not add any pimentos/red pepper as the cherry tomatoes have taken their place (by all means add some if you still wish to).

Note:  You may wonder why I used dried onion and garlic – I have to admit, I was feeling too lazy to chop and cry, so for once I opted out. But to my surprise, the combination worked so good in this recipe, that I will adhere to it from now on.

Serves 4

INGREDIENTS

½ tsp onion powder (or you can use a fresh onion, finely chopped)

¾ tsp fine garlic granules (or 2-3 fresh cloves, finely chopped)

olive oil

1 14 oz tin red kidney beans

2 cups whole cherry tomatoes (I used the zenguli type)

1 heaped Tbsp tomato paste

2 cups ground vegan mince (I used Linda McCartney’s frozen V mince)

2 tsp agave nectar – or any other low fat sweetener of your choice

1 tsp ground sweet paprika

½ tsp chilli powder

1½ cups (375 mL) water

salt to taste

1 bay leaf

METHOD

  1. In a non-stick pan, fry your onions and garlic, if you are using freshly chopped ingredients.  Otherwise, if using powder versions, go straight to the next step and start from there.
  2. Next step (for powder users), pour your oil in a non-stick pan, and allow to heat for a minute or so.  Then add your tomatoes, and stir in your tomato paste a couple of minutes later, together with the bay leaf – lower the heat, and continue to mix around every few seconds.
  3. Now add the remaining ingredients, except for the water.  Continue mixing, and finally add the water a little at a time.
  4. Simmer gently for 40 minutes – if the mixture is a little too dense, add a little more water.  Cover, and continue to cook for a few more minutes.
  5. Serve as suggested, and bon appétit to you !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

26 Responses to “Sweetest Cherry Chilli (without the carne, of course)”

  1. Darla Says:

    Looks so good but where can you buy zenguli tomotoes? Are they a canned tomotoe?

  2. Miriam Says:

    Darla Hi there and welcome here. It depends which part of the world you are living in and what your vegetable shops/supermarkets etc stock. Any cherry tomatoes will do, otherwise if you cannot find them, use the richest, reddest vines you can find – it will still work well. Best to you !

  3. Brett Cummins Says:

    I tried this a couple of evenings ago, and it was superb. I love the substitution of cherry tomatoes instead of red peppers, and I whizzed up the chilli a notch – but it went down a treat, and we all hit the sack in a state of extreme ecstacy ! I just discovered your site a few weeks ago, and I think you are undoubtedly the greatest example of vegan genius on this planet. Thank You, Thank You and Thank You again. Good Night.

  4. Miriam Says:

    Brett Hi there and welcome here – thanks for your wonderful comment. I am glad you enjoyed this recipe so much and look forward to your future comment on my blog. Best wishes your way in the meantime.

  5. Marisa Says:

    Dear Miriam, Thank you for such a wonderful page and recipes!!! Every single one is so yummy!
    A sweet challenge to achieve: prepare every one of them!
    Thank you again for sharing :o)
    Marisa

  6. Sarah Morrison Says:

    This is really nice, I’ve made it a couple of times and it’s already becoming a staple in my meal planning :D

  7. Heike Says:

    This looks so good, I will make it tonight. I am sure I will LOVE it. Thanks for the inspiration.

  8. Miriam Says:

    Heike Hi there and thanks for dropping by here. Let me know how it goes and hope you enjoy it ! Best wishes your way !

  9. Miriam Says:

    Hi there Sarah and thanks for your feedback here. I am glad to hear that you have made and enjoyed this recipe and that it is now a staple, that’s awesome. Best wishes your way !

  10. Miriam Says:

    Hi there Marisa and thanks for dropping by here with your comment and your ever-so-wonderful words. I very much look forward to your future comments on my blog. Best wishes your way in the meantime !

  11. Chloe Says:

    OH MY WORD! I made this the other day and it was WONDERFUL – and all of that caps lock usage is totally necessary to convey just HOW wonderful it really was. You, madam, are a genius! Thank you xx

  12. Sarah Morrison Says:

    This recipe is great! It was really easy to make and I basically had all the ingredients in my kitchen other than kidney beans!

  13. Miriam Says:

    Hi there Chloe and many thanks for dropping by here with your comment, and your ever-so-wonderful-compliment/s !!! You sure managed to strike a huge smile on my face (and a chuckle with it). Very best wishes your way and I very much look forward to your future comments on my blog Chloe !

  14. Ken Says:

    Hi Miriam,
    Just wanted to say thank you. I’ve just made your Sweetest Cherry Chilli. Absolutely delicious . . . . and easy enough for even me to make.

  15. Miriam Says:

    Hi there Ken and thanks for dropping by here with your comment and feedback – I am delighted that you have made and enjoyed my cherry chilli, I agree it’s very easy to make/prepare. I very much look forward to your future comments on my blog ! Cheers !

  16. Michelle Parker Says:

    Nom…. nom…. nom…. This chili was SO DELICIOUS! I used light brown sugar in place of the agave, included white beans along with the red and crushed some coriander seeds to go with the paprika. Even my Aunt, who happened by for a visit and is weary of “vegan” food [eeee gasp!], raved about the flavors. :) Thanks for sharing!!

  17. Miriam Says:

    Hi there Michelle and welcome here. Thanks so much for dropping by here with your comment. I am delighted that both yourself and your aunt enjoyed my chilli – sounds what you did also enhanced things further so well done. I look forward to your future comments and feedback on my blog. Best wishes your way in the meantime !

  18. Rosie Says:

    Thanks Miriam
    Loved the recipe! I didn’t have any cherry tomatoes (just plain) so used red peppers. I kept the onions and garlic in for the texture but will make this next time with the powdered substitute to compare. I think I might add a little bit more chili next time too. I’m quite sure it will go down well with the next vegetarian potluck I go to!

  19. Miriam Says:

    Hi Rosie and welcome here – now that sounds like a great success ! I think you did well all the same with the red peppers and plain tomatoes – the flavours are still all there – at some point try it with the cherry tomatoes for the sweet bursting taste. I look forward to your future comments on my blog ! Best wishes your way in the meantime.

  20. Gerry Says:

    Thanks for another flavor delight, Miriam. It’s the vegan mince that I don’t know how to find. I could make my own with apples and raisins and cinnamon…and what else, do you think? BTW, used the lime pickle in an enchilada casserole the other night, mmm.

  21. Marty Says:

    I made this for supper tonight. It’s frigid here and we have snow. We have the bird feeders stuffed full and have hundreds of birds. Our temp is only about 5 below zero, but someplaces relatively near are 10 below and one place is 38 below zero. So, this is helping to keep the shivers away. Thanks so much! Marty

  22. Miriam Says:

    Marty Hi there – which part of the world do you reside in ? Thanks for your wonderfully described feedback and glad you enjoyed this dish. May I seriously recommend this soup/stew of mine, which is easy to prepare, and you can make enough for a couple of days – it’s rich and will fill you up and warm you up. May I also recommend a pinch of ground cayenne or chilli powder in it so sustain the heat of your body, and/or a little ginger powder in it too ! Keep warm and best wishes your way in the meantime ! :)

  23. Sarah Says:

    This was a huge success,even my carnivorous husband enjoyed it! Will be on our future dinner menu for sure

  24. Miriam Says:

    Hi there Sarah, well that’s good news for sure. In fact I have noticed that I am receiving more and more feedback from people like yourself whose husbands are not vegan and love what they are served from my blog – so that’s encouraging for all wives and partners whose husbands are not vegan ! I look forward to your future comments on my blog and best wishes your way in the meantime.

  25. Krista Says:

    I tried this dish because I am a big fan of cherry tomatoes. It turned out great and I am glad I’ve found your website :) I’m definitely going to try more and more of your dishes. They all look promising and some are so easy..

  26. Miriam Says:

    Krista Hi there and thanks for dropping by with your comment – I too love cherry tomatoes and at some point try my pesto with scorched cherry tomatoes which will burst in your mouth (see the recipe here http://mouthwateringvegan.com/2012/01/28/baby-spinach-basil-rucola-pesto-speciale-served-with-scorched-curried-vine-tomatoes/ Best wishes your way in the meantime ! :)

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