This Chili Sin Carne offers lots of flavors, can easily be reheated, is filling, nutritious and the best thing - it basically cooks itself. This plant-based chili makes a delicious and hearty vegetarian meal.
1tablespoonextra-virgin olive oil
3small yellow onions,chopped
1 1/2tablespoonsdried oregano
pinchof cayenne pepper
1x 400 g canorganic chopped tomatoes
1x 400 g can kidney beans
1fresh red chili,deseeded and membrane removed, thinly sliced
10gdark chocolate (1 square)(mild 70% cacao)
1/2teaspoonsea salt,or to taste
freshly ground pepper,to taste
To garnish (optional)
fresh herbs,such as flat-leaf parsley or cilantro
sprinkling of chili flakes for extra heat
In a large non-stick saucepan heat the oil over medium-high heat. Add the onion and garlic and sauté until the onion is transparent, about 6-7 minutes.
Add the red pepper and carrot and sauté for 3-4 minutes. Add the spices and stir for 1 minute.
Next add the chopped tomato, Grünkern and water. Bring to a simmer, reduce heat slightly and cook for 30 minutes.
Add the kidney beans and fresh chili, cook for 2-3 minutes, then add the chocolate, and season with salt and pepper. Stir until chocolate melted and well combined.
Serve into bowls. Garnish with fresh parsley or cilantro and serve with a wedge of lime. Enjoy!
I added the fresh chili at the end as I like it’s fresh flavors. But if you prefer you can add it along with the red pepper and carrots. This will mellow it’s flavor. Be sure to remove the white membranes along with the seeds, unless you like things spicy. This is where the heat is.
I serve the lime on the side, but you could also squeeze a whole lime in with the Chili sin Carne before serving. For me, lime is a must, as it adds the perfect amount of fresh and brightly flavored acidity.
Feel free to used pre-cooked dried kidney beans for this recipe, they of course taste even better. Soak dried kidney beans in cold water for 8-12 hours, then simmer them in water gently for 1-2 hours. If you have an instant pot pressure cooker (lucky you!) then soaking isn't required, just cook on high pressure for 30 minutes for beans that hold their shape and have a bit of chew. Tipp: If you find beans to be hard on your stomach, then pre-soak them overnight first or add in 1 tablespoon apple cider vinegar while cooking.
When reheating leftovers you may want to add a little more water, as the Grünkern will soak up some of the liquid as it sits. Leftovers also taste great served over blanched spinach.
Vegetarian Chili sin Carne with Grünkern https://wholefoodrepublic.com/?p=23801