Chili Sin Carne
Table of Content
Chili Sin Carne
Ingredients
| 600g | Cooked beans (Kidney, Black, or Pinto) |
| 120g | Nachos (low-salt), alternatively sweet potatoes or rice |
| 1 can (350g) | Sweet corn |
| 200g | Onions |
| 100g | Leeks |
| 4 cloves (10g) | Garlic |
| 70g | Carrots (approx. 2) |
| 30g | Fresh ginger |
| 250g | Red bell pepper |
| 1 bunch | Fresh coriander (cilantro) |
| 1 | Lemon (zest and juice) |
| Fresh salad of your choice (try lettuce and carrots) | |
| 400g | Tomato pulp/puree |
| 200ml | Red wine (or orange juice for alcohol-free) |
| Olive oil | |
| Spices | Salt, ground coriander, chili flakes, 3 bay leaves, black cumin, paprika |
Why this dish
This chili hits the Beans and Greens (if you make the salad) perfectly. It’s designed to be even better the next day, making it the king of meal prep. With nachos, this recipe is enough for 4 big servings, with sweet potatoes or rice it will do for 6 servings.
Instructions
- Chop the onions, garlic, and leek finely.
- Add oil and spices to a pot and sauté briefly over medium heat.
- Add the onions, garlic, and leek, stir, and steam with the lid on.
- Cut the carrots and ginger into small pieces and add them. Steam until the mixture slightly browns.
- Deglaze with the red wine.
- Add the beans and mix well.
- Cook with the lid on for 10 minutes.
- Chop the tomato, bell pepper, and coriander.
- Chop the zest of a lemon.
- Add the corn and tomatoes to the pot, stir, and bring to a boil.
- Add the zest and bell pepper, stir, and taste.
- Season with lemon juice and chili if necessary.
- Turn off the heat and stir in the coriander.
- Let it sit for 10 minutes.
- Serve with 30g nachos per serving.