Borscht Chilli Non Carne
Ingredients
- 250 g beetroot, peeled and grated or julienned
- 150 g sweet potato, chopped small
- 100 g carrot, diced
- 100 g white cabbage, finely shredded
- 100 g mushrooms, chopped small (oyster or button)
- 150 g vegan meat mince (or seitan/soya)
- 2 tbsp chipotle en adobo paste (or 1 tsp chipotle powder)
- 1/2 tsp chilli powder
- 1/2 tsp crushed mustard seeds
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp dried oregano
- 2 onions, chopped
- 3 garlic cloves, chopped
- 6 tbsp sunflower oil
- 300 g crushed tomatoes
- 200 g cooked kidney or pinto beans
- 1 tbsp sugar (or to taste)
- 20 g cocoa powder (optional for depth)
- 1 tbsp apple cider vinegar (for brightness, mimicking fermented beet)
- Salt and pepper to taste
- Optional: a handful of dill or coriander for garnish
Instructions
- 1 Sauté the aromatics:In a heavy pot, heat sunflower oil. Add onions and garlic, cook until soft and golden.
- 2
Layer the veggies:Add sweet potato, mushrooms, cabbage, and grated beetroot. Sauté for 10 minutes until slightly softened.- 3
Add spices and paste:Stir in cumin, coriander, cinnamon, cloves, chilli powder, mustard seeds, and oregano. Cook for 2–3 minutes until fragrant. Add chipotle paste and vegan mince. Stir well.- 4
Simmer:Pour in crushed tomatoes, cocoa powder (if using), beans, and enough water to just cover. Add sugar, vinegar, salt, and pepper.- 5
Slow cook:Simmer gently for 30–40 minutes until everything is tender and flavours meld. Adjust the thickness with more water if needed (initially, simply cover it).- 6
Final touch:Taste and balance – maybe more salt, vinegar, or sugar depending on the beetroot’s sweetness. Add fresh dill or coriander before serving if desired.borscht, Ukrainian, Mexican, chilli, Tex-Mex - 2