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Easy Vegetarian Chilli Recipe. Our best canned beans recipes. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Easy Vegetarian Chilli Recipe for Chilli Con Carne Sin Carne (Without Meat) and It’s Vegan Too

This easy vegetarian chilli recipe makes a chilli con carne sin carne (without meat) and it’s vegan if you eat it without dairy accompaniments such as sour cream and cheese. While this bean chilli is a cinch to make and comes together quickly, it’s full of so much flavour thanks to the spices that even meat-lovers won’t miss the beef mince.

My easy vegetarian chilli recipe will make you a delicious pot of chilli without meat. Made with red kidney beans and loads of spices, it’s one of our best canned beans recipes if you’re looking for wallet-friendly meals during these fiscally challenging times. 

Back in the day, if we wanted a big ol’ bowl of chilli, Terence made his heavenly chilli con carne, which has a depth of flavour and complexity that my little ol’ vegetarian chilli, while still incredibly delicious, can’t match due to his use of a variety of chillies, bacon, beer, roasted dried spices, and multiple hours simmering on the stove. Until now… but I’m getting ahead of myself.

In the past, if we wanted to make my ultimate nachos and we didn’t have any leftover chilli con carne, I’d whip up this easy bean chilli in a matter of minutes to spread on top of the corn chips instead of plain refried beans. I didn’t give it a thought until Terence commented on how delicious it was last week.

It struck us that not only was my taken-for-granted bean chilli super-tasty, it was easy to make, quick to come together, and not only was it vegetarian, it was a vegan meal if you skip the sour cream and cotija (Mexican white cheese), and who doesn’t want more vegetarian dishes in their life, right?

“You really should publish this,” Terence said, as he scooped up my chilli con carne sin carne with tortilla chips dripping with gooey melted cheese, sour cream, and his spicy red salsa. So here it is, my easy vegetarian chilli recipe.

But before I tell you about it, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting our work so we can continue to create delicious content for you.

If you’re a lover of cookbooks and culinary history, the most helpful way is to make a donation or monthly pledge to support our epic, original, first-of-its-kind Cambodian Culinary History and Cambodian Cookbook on Patreon, which can start from as little as US$2 a month. We’re documenting the stories and recipes of cooks across Cambodia so if you support us you’ll also be helping to preserve Cambodian recipes at risk of being lost.

Other ways of supporting Grantourismo include using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. We might earn a small commission but you won’t pay extra. You could also browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks you’ll actually want to wear to fun gifts for food lovers designed with Terence’s images. 

Other options include buying us a coffee, although we’ll use our coffee money to buy cooking ingredients for recipe testing, or purchasing something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you all about this easy vegetarian chilli recipe.

Easy Vegetarian Chilli Recipe for Chilli Con Carne Sin Carne (Without Meat) and Vegan Too

I’ve been making this easy vegetarian chilli recipe for so long that it’s no wonder that I took it for granted. I developed the earliest incarnation of this bean chilli way back in the mid-late Eighties when I began cooking big pots of chilli soon after Terence and I moved in together.

We weren’t motivated to cook chilli by any travel as we hadn’t yet taken our backpacking journey through Mexico and our Route 66 road trip across the USA. I was a full-time first-year uni student and Terence had just started a new job, so our travels abroad would come much later.

We were living in a petite basement flat of a grand old Balmain terrace house with a tiny kitchen, which for some strange reason compelled me to make big pots of things. Maybe my 19-year-old self was already thinking ahead and planning for leftovers. But, no, it was nothing nearly so practical.

Easy Vegetarian Chilli Recipe. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Rather, she was inspired by a French art-house film called Betty Blue (1986) by director Jean-Jacques Beineix and a hot and steamy love scene between the lead characters Betty and Zorg and a pot of chilli bubbling away on the stove.

Back in the day, we happily tucked into my chilli as our main meal, but over the years, as Terence became a better cook and developed his now-famous chilli con carne, my bean chilli was relegated to a nachos topping. Not that I minded. I was the dumpling-maker after all.

I’m not sure if my easy vegetarian chilli recipe has improved with age. Or whether we’ve just come to appreciate how good this simple chilli is, made with little more than dried spices, onions, beans and tomatoes, and made in a matter of minutes. No hours on the stove needed for this humble bowl of chilli, but for the first time in years the other night we tucked into it on its own.

Easy Vegetarian Chilli Recipe. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Easy Vegetarian Chilli Recipe for a Meat-Free Chilli Con Carne

This easy vegetarian chilli recipe is so easy, I only have a couple of quick tips. The flavour of this chilli comes from the dried spices, so give them a quick roast in the pan to wake the spices up.

If you don’t use a lot of spice in your cooking, perhaps start with half of what the recipe calls for, let the flavours meld together, taste, then add the rest if you like. It’s better than adding everything and then there’s no going back. Ditto with the salt and sugar.

Like a bowl of ful or congee, for me a chilli is best enjoyed with a variety of garnishes so each person can customise their bowl to their liking. Sliced chillies or jalapenos, fresh coriander, pickled onions, pickled cabbage, spicy tomato salsa (link above), hot sauces, sliced spring onions, lime quarters, and sour cream or Mexican cotija (white cheese) are all musts.

Serve with tortilla chips or corn chips or make some Mexican red rice for a really filling meal. And if you have leftover chilli, top it on my nachos (link above) or spread it on these quesadillas, and for that you should also make some authentic guacamole. Wash it all down with classic margaritas or micheladas.

Easy Vegetarian Chilli Recipe

Easy Vegetarian Chilli Recipe. Our best canned beans recipes. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Easy Vegetarian Chilli Recipe for Chilli Con Carne Sin Carne (Without Meat) and Vegan Too

Print Recipe Rate Recipe
This easy vegetarian chilli recipe makes a chilli con carne sin carne (without meat) and it’s vegan if you eat it without dairy accompaniments such as sour cream and cheese. While this bean chilli is a cinch to make and comes together quickly, it’s full of so much flavour thanks to the spices that even meat-lovers won’t miss the beef mince.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mexican, Tex-Mex
Servings: 4 Servings
Calories: 210kcal
Author: Lara Dunston

Ingredients

  • 2 tbsp cooking oil
  • 1 large onion diced
  • 4 cloves of garlic finely chopped
  • 1 tbsp chilli powder
  • 1 tbsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • ½ tsp allspice
  • ½ tsp cinnamon
  • ½ tsp cloves
  • 1 400 g can tomatoes crushed
  • 2 400 g cans kidney beans
  • 1 tsp salt or to taste
  • 1 tsp sugar optional
To Serve
  • Red rice or tortilla chips
  • Sliced chillies/jalapeños
  • Fresh coriander
  • Pickled onions
  • Pickled cabbage
  • Red salsa/hot sauces
  • Spring onions finely slices
  • Lime quarters
  • sour cream optional
  • Mexican cotija cheese optional

Instructions

  • Heat the cooking oil in your favourite chilli pot, skillet or even a large round flat-bottomed wok, then add the onions and garlic and fry over low heat until soft and fragrant.
  • While the onion and garlic are frying, in a small pan, roast the dried spices over medium heat for a minute, then add to the onions and garlic and combine well.
  • To your chilli pot or skillet, add the cans of crushed tomatoes and kidney beans, and use a fork to mash about half the beans.
  • Add salt and sugar, stir to combine everything well, then turn up the heat to high and allow to bubble away for 10 minutes or so, stirring frequently so it doesn’t stick.
  • Once your chilli has reduced substantially or if it starts to stick – whatever comes first – turn the head down to low, cover, and simmer until it has reduced to a nice thick consistency. Taste and adjust seasoning to your palate.
  • Distribute between bowls and serve with Mexican red rice or tortilla chips and dishes of garnishes of your choice, such as sliced chillies/jalapeños, fresh coriander, pickled onions, pickled cabbage, red salsa or hot sauces, sliced spring onions, lime quarters, and sour cream or Mexican cotija cheese.

Nutrition

Calories: 210kcal | Carbohydrates: 29g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1009mg | Potassium: 696mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1077IU | Vitamin C: 13mg | Calcium: 106mg | Iron: 4mg

Please do let us know if you make our easy vegetarian chilli recipe in the comments below as we’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

Reader Interactions

Comments

  1. Marie K says

    November 15, 2021 at 1:51 pm

    Hi! That turned out great. It’s going to be my go-to for nachos and quesadillas (I don’t eat pork or beef). You packed in so much flavor I really needed the sour cream to refresh my mouth!
    Thanks for the recipe.5 stars

  2. Lara Dunston says

    November 15, 2021 at 3:05 pm

    Hi Marie, that’s what we love to hear! So pleased you enjoyed it. And thank you so much for taking the time to leave a comment and rating. Much appreciated :)

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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