Chili Sin Carne

Ingredients

• 2 tbsp olive oil
• 1 piece onion
• 3 cloves garlic clove
• 1 piece fresh jalapeño pepper
• 1 piece red bell pepper
• 400 g canned crushed tomatoes
• 1 tbsp tomato paste
• 240 g canned kidney beans (drained)
• 240 g canned black beans (drained)
• 200 ml vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tbsp chili powder
• to taste salt
• to taste ground black pepper
• 1 bunch fresh cilantro

Method

1. Finely chop the onion, garlic, jalapeño pepper (seeded for less heat), and red bell pepper.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until translucent.
3. Add the garlic and jalapeño pepper, and cook for 1 minute, stirring constantly.
4. Add the red bell pepper and cook for an additional 2 minutes.
5. Stir in the cumin, smoked paprika, oregano, chili powder, salt, and pepper. Mix for 30 seconds to release the flavors.
6. Pour in the crushed tomatoes, tomato paste, and vegetable broth. Mix well.
7. Bring to a boil, then reduce the heat to low and simmer covered for 20 minutes, stirring occasionally.
8. Add the drained kidney and black beans. Continue to cook uncovered for another 20 minutes, until the chili thickens and the flavors concentrate.
9. Taste and adjust the seasoning if necessary.
10. Serve in bowls, garnished with chopped fresh cilantro.

Nutrition

Per serving

Energy

557.9 kcal

Protein

24.69 g

Carbohydrate

70.44 g

Fat

18.85 g

Fibre

23.53 g

Calcium

203.75 mg

Iron

6.3 mg

Magnesium

106.61 mg