Chili sin carne,
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ingrediencie
2 tbsp rapeseed oil 4 pcs red onion 1 tbsp romaine 1 tbsp cumin 1 tbsp oregano 1 tbsp sweet ground paprika 1 tbsp smoked ground paprika 1 tbsp taco seasoning 4 cloves garlic 2 pcs carrot 3 pcs colored bell pepper 2 pcs sweet potato (sweet potato) 100 ml bourbon 1 can peeled tomatoes 1,5 litres water 2 cans red beans 50 g dark chocolate 150 g white yoghurt 1 bunch fresh coriander 1 packet corn tortilla chips salt 1 tsp ground black pepper
progress in the video above
Although meatless, it also doesn’t compromise on taste! Also great boiled or cooked at home on the stove.
1.
Pour the rapeseed oil into a deep saucepan/pot, let it heat up for a while and then throw in the diced onions. Salt it lightly and let it fry, stirring constantly, until golden brown, about 5 minutes.
2.
Now it’s the turn of the spices. Add the black pepper, romaine, cumin, oregano, sweet paprika, smoked paprika and taco seasoning. Cook this mixture for a few minutes, stirring constantly, and the spices will come alive.
3.
Remove and chop the garlic, add to the pot, as well as the diced carrots, peppers, and sweet potatoes. Stir the mixture thoroughly. After a minute, pour a large shot of good bourbon over everything, stir, and add the peeled tomatoes. Rinse the can calmly with clean water and pour it in. Add the rest of the water (or stock). Bring to the boil and cook over medium heat, stirring occasionally, for at least an hour and a half, or until the chili has reduced by half.
4.
Pop a few potatoes with the back of a spoon against the side of the kettle to thicken the dish a little. The beans and chocolate are the last 2 ingredients that are missing in this fiesta. The chocolate adds rich colour and deepens and links the other flavours. Cook for the last 20 minutes.
5.
Serve with rice or quinoa, a dollop of white yogurt, fresh cilantro and tortilla chips. Alternatively, tighten up the spiciness with fresh chilli. Instagram: walrus.buko
