Literally translated: chili without meat. Another super fun variation on the original, perfect for the meatless Monday and very tasteful. I think you will not miss the meat!

Makes: 3-4 portions
Prep time: 10 minutes
Cooking time: 15 minutes
Equipment: skillet or pan

1 onion
2 cloves of garlic
1 cup mixed beans
2 cups Mexican vegetables
2 cups canned tomatoes
2 tablespoons of tomato paste
1 bouillon cube
1/2 cup of water
teaspoon cumin
teaspoon smoked paprika
teaspoon coriander powder
2 tablespoons of olive oil
optional: veggie minced meat/veggie ground

Cut the onion and garlic into small pieces and put aside. If you do not want or can not find a pre-cut bag of vegetables, choose a number of vegetables that you like. For example paprika/bell pepper, zucchini, corn or more beans. Cut all vegetables into small pieces if you do not have a pre-cut bag.

Heat your pan (you need a big pan, whether you use a skillet or pan) with the 2 tablespoons of olive oil on medium heat. Fry the onion for a minute or 3, then add the garlic and spices and stir well, fry for a minute. Then add all the vegetables and bake for about 5 minutes so that all vegetables are softer. Now literally the rest of all ingredients can be added. The beans, canned tomatoes, tomato puree, bouillon cube, water and the optional veggie minced meat. I find myself with or without being equally tasty. In terms of beans you can also choose for yourself, you can do black beans, kidney or white beans. Or a jar with all kinds of different ones. Rinse them well in a sieve before you add them.

Now you bring it all a soft boil and let it simmer for at least 10 minutes. Stir every few minutes. I say at least 10 minutes because half an hour or 40 minutes is allowed, then the taste will only get better. Turn down the fire a little lower and do not forget to stir. Your chili sin carne is ready!

Serve with rice or tortilla wraps, sour cream, guacamole or anything you like. The chili can be stored in the refrigerator in an airtight plastic container for about 4 days.



It looks like a very crazy word and you have no clue how to pronounce this. kè-se-die-ja. Succeeded? I would describe it as a Mexican grilled cheese, although they probably would not agree that I would call it that. It is actually a wrap, filled with cheese, vegetables and/or meat and then folded and baked. Sounds good right?

Makes: 6 quesadillas
Prep time: 10 minutes
Cooking time: 20 minutes
Equipment: Frying pan

a pack of tortilla wraps
1 bell pepper
half zucchini
1 onion
can of black beans
small can of corn
teaspoon of paprika
2 tablespoons of olive oil
1 1/2 to 2 cups of graded cheese

optional: chicken, minced meat, or a veggie substitute

The vegetables I have mentioned are all replaceable by something else, is your favorite vegetable for example mushrooms? You can totally use that instead of something else.

Cut the onion and vegetables all into small pieces, and possibly the optional ingredients as well. Drain the beans and corn in a sieve and rinse well with cold water. Place your frying pan over medium heat with the olive oil in it. If you are going to make it with meat or veggie option, first fry it for 5 minutes and then add the vegetables. Otherwise just put all the sliced ​​vegetables in and bake for 5 minutes until everything is softer. Add the paprika powder, beans and corn and turn off the heat. Stir everything well and set aside to cool.

Grab a tortilla wrap and put a bit of cheese on one side only. Then a few tablespoons of the vegetable mixture and then again a little cheese. How much cheese and mixture you put in, depends on the size of your wraps. But as in the photo on the bottom you can see a bit of what the idea is. Now fold it over and heat another frying pan over low heat. (The wraps burn very quickly.) Bake the wrap for about 3 minutes per side, until the cheese has melted and the wraps are light brown. Serve with guacamole, sour cream and salsa. Your kè-se-die-ja’s are ready!