Chilli Sin Carne - Solid Stash
Chilli Sin Carne - Solid Stash
Chilli Sin Carne - Solid Stash
Chilli Sin Carne - Solid Stash
Chilli Sin Carne - Solid Stash
Chilli Sin Carne - Solid Stash

Chili Sin Carne

All you need for a colourful feast of Mexican taste explosions!

€9,90
( / )
Generously serves 1 person (450g)
serve with rice, tortilla wraps, tacos, nacho chips, sweet potato (fries), quinoa or other grains
Vegan, Alcoholvrij, Glutenvrij, and Notenvrij
10 minutes
Click here to be notified by email when Chili Sin Carne becomes available.

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
All you need for a colourful feast of Mexican taste explosions! Our Mexican vegan chili is quick to make and is dark and savoury with home-cooked black & borlotti beans, a hint of smoky chili, cumin, cinnamon - and even roasted sweet potatoes and a touch of quinoa, cocoa and coffee. At the same time it's zingy with lots of fresh lime juice, and multi-coloured peppers, tomatoes and coriander truly make the flavours sing. With just a tiny little bit of heat in the background, this chili is mild enough for the whole family.

Important information about this dish

Cooking instructions

Simply take your packet of Solid Stash from the freezer, remove from packaging and place frozen into a casserole or microwave dish. Add 1-2 tbsp water & warm on stove (medium heat) / in microwave, often stirring carefully, until piping hot throughout (10-15 min).

Simply take your packet of Solid Stash from the freezer, remove from packaging and place frozen into a casserole or microwave dish. Add 1-2 tbsp water & warm on stove (medium heat) / in microwave, often stirring carefully, until piping hot throughout (10-15 min).

Ingredients & nutritional information

Typical ingredients:
Subject to change - please refer to product label for exact list.

Home-cooked black & borlotti beans, canned tomatoes (tomatoes, citric acid), sweet potato, red & green peppers, onion, quinoa, olive oil, coriander, garlic, fresh chilli peppers, chipotle paste (chipotle pepper, tomato, vinegar, soy oil, iodised salt, onion, garlic, spices), spices, coffee, brown sugar, cocoa, lime, salt, pepper.

Typical ingredients:
Subject to change - please refer to product label for exact list.

Home-cooked black & borlotti beans, canned tomatoes (tomatoes, citric acid), sweet potato, red & green peppers, onion, quinoa, olive oil, coriander, garlic, fresh chilli peppers, chipotle paste (chipotle pepper, tomato, vinegar, soy oil, iodised salt, onion, garlic, spices), spices, coffee, brown sugar, cocoa, lime, salt, pepper.

Allergens

Soy, sulphites. Please note: may contain traces of all allergens.

Soy, sulphites. Please note: may contain traces of all allergens.

Pimping tips

Pimping - tips for taking your Stash to the next level:If you have time, why not pick up one or more of these items from the shop so you are ready to pimp your meal? :)

A. Colourful side dishes to lift your chilli-and-carb to the next level:

  • Sriracha chilli sauce / extra spiciness: we’ve purposely kept spiciness-levels a bit lower for this recipe to make sure we don’t set anyone’s mouth on fire. But for those who like it hot: go ahead and add your own!
  • Coriander
  • Lime wedges
  • Sliced avocado / guacamole
  • Salsas:
  1. Tomato salsa (pico de gallo)
  2. Bell pepper, sweet corn & avocado salsa with lime juice & olive oil
  3. Green apple or pineapple salsa: finely dice the fruit, add finely diced red onion, olive oil, a bit of lime juice / cider vinegar / red wine vinegar & salt

For a gorgeous shock of pink, try topping with finely sliced / julienned radishes or quick pickled red onions

  • Sliced spring onion
  • Sweet corn (on the cob or canned)
  • Mexican slaw
  • Greek yogurt / sour cream
  • Cheese: crumbled feta / grated cheddar / Manchego / Pecorino / …

 

B. Chilli hacks for a more substantial meal:

Mexican red rice

Burritos / Breakfast burrito

Tacos

Nachos

Enchiladas

Quesadillas

Cornbread topping

  • On toast with a poached / fried / scrambled egg on top
  • Chilli soup: thin out your chilli with vegetable stock, add a bit extra seasoning (to taste) & serve as a meal-soup. Top with nachos / baked tortilla strips (tear tortillas into strips, drizzle with oil & salt, bake in oven at 180 degrees for 5-10 min, until crisp)
  • Healthy-ish Mexican vegetable "pizzas":
  • Sweet potato-version: scrub big sweet potato; cut length-wise into 1cm disks; rub with oil & season with salt & pepper; put on baking paper in pre-heated oven at 200 degrees & bake for 15 min; top with chilli, cheese & any other toppings and bake for another 10 min.
  • Portobello mushroom-version: carefully remove mushroom stem; rub with oil & season with salt & pepper; put on baking paper in pre-heated oven at 190 degrees & bake for 10 min; top with chilli, cheese & any other toppings and bake for another 5-10 min.

Pimping - tips for taking your Stash to the next level:If you have time, why not pick up one or more of these items from the shop so you are ready to pimp your meal? :)

A. Colourful side dishes to lift your chilli-and-carb to the next level:

  • Sriracha chilli sauce / extra spiciness: we’ve purposely kept spiciness-levels a bit lower for this recipe to make sure we don’t set anyone’s mouth on fire. But for those who like it hot: go ahead and add your own!
  • Coriander
  • Lime wedges
  • Sliced avocado / guacamole
  • Salsas:
  1. Tomato salsa (pico de gallo)
  2. Bell pepper, sweet corn & avocado salsa with lime juice & olive oil
  3. Green apple or pineapple salsa: finely dice the fruit, add finely diced red onion, olive oil, a bit of lime juice / cider vinegar / red wine vinegar & salt

For a gorgeous shock of pink, try topping with finely sliced / julienned radishes or quick pickled red onions

  • Sliced spring onion
  • Sweet corn (on the cob or canned)
  • Mexican slaw
  • Greek yogurt / sour cream
  • Cheese: crumbled feta / grated cheddar / Manchego / Pecorino / …

 

B. Chilli hacks for a more substantial meal:

Mexican red rice

Burritos / Breakfast burrito

Tacos

Nachos

Enchiladas

Quesadillas

Cornbread topping

  • On toast with a poached / fried / scrambled egg on top
  • Chilli soup: thin out your chilli with vegetable stock, add a bit extra seasoning (to taste) & serve as a meal-soup. Top with nachos / baked tortilla strips (tear tortillas into strips, drizzle with oil & salt, bake in oven at 180 degrees for 5-10 min, until crisp)
  • Healthy-ish Mexican vegetable "pizzas":
  • Sweet potato-version: scrub big sweet potato; cut length-wise into 1cm disks; rub with oil & season with salt & pepper; put on baking paper in pre-heated oven at 200 degrees & bake for 15 min; top with chilli, cheese & any other toppings and bake for another 10 min.
  • Portobello mushroom-version: carefully remove mushroom stem; rub with oil & season with salt & pepper; put on baking paper in pre-heated oven at 190 degrees & bake for 10 min; top with chilli, cheese & any other toppings and bake for another 5-10 min.
How to store

Please make sure your Solid Stash goes straight into the freezer without delay after delivery/collection, and that it is stored at maximum -18° C at all times. Ensure it remains frozen and at a steady temperature during transport (which should be as short as possible), and utilise appropriate cooling kit for this. Once defrosted eat within 24 hours and do not refreeze. Consume within 6 months after preparation date.

Please make sure your Solid Stash goes straight into the freezer without delay after delivery/collection, and that it is stored at maximum -18° C at all times. Ensure it remains frozen and at a steady temperature during transport (which should be as short as possible), and utilise appropriate cooling kit for this. Once defrosted eat within 24 hours and do not refreeze. Consume within 6 months after preparation date.