Chili Non Carne

You can use the Fundamental & Versatile Tomato Sauce recipe as a base, using fresh tomatoes and add the chili non carne additions or cheat and use canned tomatoes, which is what I did here.

I eat this sauce with black or brown rice, rice noodles or spiralised vegetables.

I always cook a big pot and freeze 1 meal portions for easy defrosting.

Chili non Carne additions to

Fundamental & Versatile Tomato Sauce

if you have made the Fundamental & Versatile Tomato Sauce serving 3 people, you simply add
2 tea cumin
1/4 tea sweet paprika
pinch of raw cocoa
1TB red wine (optional)
extra chilies or chilli powder to your liking, depending how hot you like it
1 small can of red kidney beans
2 sundried tomatoes, chopped (optional)
1 barilla tomato jar arrabiata or olive flavour
extra olives and cocktail tomatoes to your liking

Ingredients for Chili Non Carne from Scratch

this makes approximately 7 portions
8 medium tomatoes or two 400 gr cans of canned tomatoes
350-400 gr red capsicum
about 300 gr cocktail tomatoes, halved
2 TB grated ginger
1TB coconut or olive oil
30 kalamata olives (I prefer un-pitted ones and pitt them myself, they are tasting less of the brine this way. To get rid of the pips, place olive on a board and simply push your thumb on top of the olive, it will crack open and you can remove the pip)
2 deseeded small red chillies chopped or
1 tea chilli or cayenne powder
6 tea cumin powder
1 tea pink salt
2 tea dried oregano
2 tea dried basil
1/4 tea nutmeg
1/4 tea cinnamon
1 tea sweet paprika
1/4 tea green stevia powder
40 gr sundried tomatoes, chopped (optional)
70 gr grated carrot (optional)
1.5- 2 jars Barilla arrabiata or olive
1/4 cup of red wine (optional)
extra chopped large chillies (optional)

Use Fresh or Canned Tomatoes

follow the method of skinning fresh tomatoes in the Fundamental & Versatile Tomato Sauce recipe
or use 2 small cans of canned tomatoes instead
blitz your tomatoes briefly, but not too long, you don't want tomatoe juice....

If you Cheat....

to make this recipe fast I use 2 cans of tomatoes and up to 2 jars of barilla arrabiata
if you prefer it less spicy use barilla olive sauce instead

Process

chop the red pepper into small squares
cut the cocktail tomatoes in half
de-seed and chop your chilli if using
remove pips and cut the olives into small bits
grate the ginger: you need 2 TB
I usually grate the whole piece of ginger and freeze the rest
heat 1 TB oil in the pan, medium heat
add ginger, chilli and spices and fry till the ginger is soft and you can smell the spices
add the capsicum and cook 2-5 minutes until slightly softened
add the blitzed tomatoes, olives and halved tomatoes.
add 1/4 cup of red wine (optional)
cook gently until it reaches the desired softness of the capsicum and tomatoes, about 5-10 minutes.