Ingredients (serves 3-4):
6 spring onions
500g red bell pepper
3 cloves of garlic
5 slices pickled jalapenos
2 bird's eye chilis
500 ml tomato puree
2 teaspoons of vegetable broth (powder)
2 cans of red kidney beans
cayenne pepper, paprika, salt, pepper, rosemary, basil, lemon juice, sugar
500g ground meat or any vegan substitute
Cut the spring onions into rings and the onion and the red bell peppers into small pieces. Cut the garlic and the chilies and jalapenos into small pieces. Heat the oil in a pot and sweat the onions, spring onions and bell pepper until they are softened. Then add in the garlic, stir well and let it sweat for another minute or two. Add in the tomato puree, the chilies and jalapenos, a pinch of dried rosemary and basil, the powdered vegetable broth and some cayenne pepper and paprika. Rinse the beans and add them in as well. Bring to a boil and let it simmer for about 15 minutes. Season to taste with salt, pepper, lemon juice, sugar and cayenne pepper.
If you're using meat, heat some oil in a pan and cook it until it is browned. Season it with salt, pepper, paprika and cayenne pepper. You can then mix it into the chili or serve it on the side (which would be a great idea when you have both vegan and omnivore guests). If you're using soy meat, the preparation may be a little bit different, so you should follow the instructions on the packaging.
What is your favorite recipe for chili?
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