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Vegetarian Chili (Chili sin Carne) with Grünkern

Vegetarian Chili sin Carne with Grünkern

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.

Course Main Course
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 288 kcal
Author Elle

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 3 small yellow onions, chopped
  • 3-4 garlic cloves, minced
  • 1 red pepper, diced
  • 1 medium carrot, diced
  • 1 tablespoon chili powder
  • 1 1/2 tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika (sweet)
  • 1/2 teaspoon cinnamon
  • pinch of cayenne pepper
  • 1 x 400 g can organic chopped tomatoes
  • 3/4 cup Grünkern (150 g)
  • 2 cups water
  • 1 x 400 g can kidney beans
  • 1 fresh red chili, deseeded and membrane removed, thinly sliced
  • 10 g dark chocolate (1 square) (mild 70% cacao)
  • 1/2 teaspoon sea salt, or to taste
  • freshly ground pepper, to taste
  • 1 lime, quartered

To garnish (optional)

  • fresh herbs, such as flat-leaf parsley or cilantro
  • sprinkling of chili flakes for extra heat
  • sliced avocado

Method:

  1. 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.
  2. Add the red pepper and carrot and sauté for 3-4 minutes. Add the spices and stir for 1 minute.
  3. Next add the chopped tomato, Grünkern and water. Bring to a simmer, reduce heat slightly and cook for 30 minutes.
  4. 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.
  5. Serve into bowls. Garnish with fresh parsley or cilantro and serve with a wedge of lime. Enjoy!

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