Week #13 Chilli SIN Carne- A Twist to an ALL American classic

Wow- This week's winner is my friend Prachi Damle. She is a talented cook who bakes as well as she cooks. She is the guinea pig for many of my recipes and am glad to dedicate this week to her!!!
Week #13 is an amazing dish. Though I dont get to eat much of this in restaurants because its a predominantly meat dish(usually beef), it has helped me recreate it to its orginal form. The Chilli has its origins in Mexico and Central America long before even the Spanish set foot in these parts. The original Chilli CON Carne meaning Chilli with meat in Spanish is going to be changed to my version of Chilli SIN Carne today( No meat version) But meat lovers, you can substitute the minced soy crumbles for minced meat. My favorite meat substitute here is the Soy Chorizo from Trader Joe's. Its an amazing product that has so much flavor packed in the soy crumbles.

Ingredients:

Red Kidney Beans- 1 1/2 cups Soaked, and then cooked or 1 Can of Kidney Beans
Soy crumbles or any minced meat- 1 cup
Onion, Carrots and Celery- 1 cup diced
mushrooms- 1/2 cup diced
Tomato sauce - 1/2 cup or Tomato paste- 3 tablespoons
Oregano and Paprika- 1 tablespoon
Chilli flakes- 1 tablespoon
Salt and Pepper- to taste
Oil- 2 tablespoons

Method
Pour 2 spoons oil in a pre heated pan. Add the soy or minced meat on medium heat. Once it browned, add onions, celery and carrots and mushrooms. Scrape the bottom of the pan and let cook for about 5-7 minutes. Add oregano, paprika and chilli flakes. Now add the kidney beans and tomoato sauce. Let the flavors combine and bring it to a boil for abut 4-5 minutes. Chilli CON or SIN Carne is ready!!!This is best eaten with some corn bread on the side.Serve with some cheese sprinkles...