“I’d like to have any sort of Mexican or Italian food any time of the day!” - Brenda Song
This is a dish that I had at a friend’s place a couple of times and which I liked. When I asked for the recipe she said that there wasn’t one and that she improvised with whatever was around at the time. So I took her example and tried it at home with whatever was in the pantry/fridge – with the exception of taco shells and avocados that were bought specially! It was very tasty, so I jotted down the recipe!
CHILLI SENZA CARNE
Olive oil for frying
250 g chopped mushrooms (morels would be nice!)
1 large onion, chopped
2 capsicums (1 red and 1 green), diced
100g corn kernels
250 g boiled white beans
1 can peeled tomatoes
Pinch curry powder, Tabasco sauce (to taste), mixed herbs
1.5 cups grated tasty cheese
3 cups steamed rice
1/3 cup butter
Sweet paprika powder
1 ripe avocado, diced fresh tomatoes, sour cream
Heat the olive oil in a wok and fry the chopped mushrooms until cooked. Remove from the pan and drain them. Brown half of the chopped onion in the oil in which the mushrooms were fried and then add the diced capsicum, corn, beans and tomatoes. Season with paprika, curry, Tabasco sauce, mixed herbs. Cook thoroughly and add the cooked mushrooms. Heat the butter until it is just beginning to turn golden and add the chopped onion and paprika, until onion is golden. Add the steamed rice, stirring it in.
Arrange the rice on a plate next to a taco shell and spoon the vegie chilli mixture over it. Sprinkle the cheese on the tacos. Garnish with sour cream, avocado slices and diced tomatoes dipped in vinaigrette sauce.
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