|Chilli Non Carne with roosterkoek|
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
Ingredients2 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).
Ingredients1 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.