Chilli Non Carne - a great vegetarian dish

Chilli Non Carne with roosterkoek

I have been following Mary-Ann Shearer for many years. Ever since her first book, The Natural Way, hit the shelves more than 30 years back. I believe she has the recipe for health! She is the ultimate health guru! (I am a fan! You probably can tell!)) I have signed up for her 100 days to health programme recently, but I am not doing it religiously. (Although I should! *sigh*)

Mark and Mary-Ann Shearer lost their Health Food business in the recent fires in Gordon's Bay. They have a Fundraising Drive on the go if you want to help! They have some families in the business depended on the business functioning again. You can see some of the devastation in the videos, but I am sure they will be back with more health, energy and motivation!

The Chilli Con Carne recipe is in one of the daily emails of the 100 days to health. It is a lovely rendition of a Chilli Con Carne, but without the meat. Apparently it's Mark, her husband's, version. I used a can of lentils and a can of  white beans in my recipe.

It is delicious!

Mark's Chilli Non-Carne

Ingredients

2 punnets (about 4 cups) button mushrooms, quartered

2 cans or 4 cups of beans (butter, kidney, black, red etc.) sugar and preservative free!

2 cans Italian tomatoes or 6-8 very ripe tomatoes diced

1-2 cups tomato puree - sugar free

2-3 chopped red peppers

1 tsp. Mary-Ann’s Garlic & Herb seasoning plus chilli/powder or fresh finely chopped chillies to taste

Chilli Pesto to taste – see recipe below

Simmer gently until heated through, adding pesto after cooking to avoid heating the oil.

Serve with brown rice or as is, in a bowl with fresh cilantro (coriander).

Chilli pesto

Ingredients

1 cup fresh coriander/cilantro

1 seeded red pepper

½ cup Extra Virgin Olive Oil

1-2 tsp ground cumin

1-5 medium to strong chillies

1-2 tsp Mary-Ann’s Garlic & Herb salt



Yellow and green rice - great served with Chilli Non-Carne

Add 1 tsp. ground Turmeric to 1 kg Mary-Ann's brown rice.

Cook according to instructions on packet and mix in ½ -1 cup of chopped parsley or cilantro (coriander).



Photo: We made roosterkoek (bread on the fire), with aubergines and salad.