Recently, I started using Instagram a bit more actively. So this resulted in a rapid development of my network. And I also have a lot of interaction with fellow bloggers. the impact of both really surprised me! And it gave me the inspiration for this eggplant con chili.
This vegetarian version of chili con carne is very easy to make. And don't be afraid of the word chili! Many people associate it with a burning mouth for hours after eating. But that doesn't need to be so. As you are the boss in your kitchen, you can reduce the spices to feel comfortable with it. Or even increase if you like more of them. For a European I can eat quite spicy, but that's nothing in comparison to other regions.
As mentioned in the beginning, I got in contact with the YouTube blogger Icookyouwash on Instagram. She has no website, I have no Youtube channel. I proposed her to use one of her recipes, featuring the video to complete my article. So we can help and support each other. If this works well, maybe we can do a lot more things like this in future. Please check below her original video post.
There is a lot of discussion among aficionados whether you can use beans in Chili Con carne. Luckily we don't have the discussion for the vegetarian alternative. They always include chili beans. Other ingredients you might like to add to replace meat are tofu, quinoa or even potatoes.
About tortilla chips
Tortilla chips are snacks made from corn tortillas. They are cut in triangles and fried. Rebecca Webb Carranza popularised them back in the 1940s by making use of the remainders of automated tortilla production. Triangled and fried they were put into bags and sold for a penny. She was rewarded in 1994 with the golden tortilla for her contribution to Mexican food.
I noticed that I have one other Mexican recipe on suprising.recipes. Back in 2014 I made a Mexican style chocolate chicken. This was inspired on an idea of Chakall, an Argentinian cook living with one leg in Europe and one in South America.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.