This means: kidneys, white beans, chopped tomatoes, onion, garlic, a little vegetable broth, tomato paste and the typical spices Cumin and chili simmer in 20 minutes (!) To spicy perfection.
And it gets even better. You only need one pot for this recipe and the only thing you have to do is make a garlic clove and an onion.
Hach, cooking would always be so easy. ♡
Let us clarify that very briefly.
We're not talking about the rich After-You-Die-The-Fresskoma-your-life-chili, but of a lighter, saucer version. I mean, I love the typical chili, but we do not want to be knocked out of the food after a long day. That's why we treat ourselves to kidney beans and white beans that bubble with a can of chopped tomatoes, vegetable stock and plenty of garlic, onion, cumin and chili in 15 minutes to a wonderfully spicy brew.
And because toppings make everything better, there's a dollop of natural yoghurt, a little chopped parsley and deliciously creamy avocado stripes.
Then we put the first spoon in the mouth and BÄÄÄÄM!
Creamy, spicy, garlic, cumin, hearty, slightly spicy and just incredibly good.
Of course, you can pimp the chili sin Carne to your taste. I think of:
A big handful of fresh coriander.
A piece of dark chocolate that melts in the chili and provides extra flavor.
Tortilla chips. OMG!
Potato cubes or rice.
You see, the possibilities are almost endless. So, RAN DA. Your closing time thanks.
I hope you will love this recipe!
Magic Chili sin Carne is:
Hearty and spicy.
Packed with typical chilli ingredients.
Ready in 20 minutes.
You tried this recipe? Then let me know! Do not comment, rate or forget your photo on Instagram #kochkarussell to tag. Thank you, dear ones!
Magic chili sin Carne
Magic chili sin carne with kidney beans, white beans and chopped tomatoes. This 20-minute recipe is vegetarian, super fast prepared and absolute Soulfood. Perfect for the after work!
Calories per serving: 435kcal
1 small onion
1 clove of garlic
2 EL olive oil
1 Can of chopped tomatoes 400 g
1 Can of kidney beans
1 Can White Giant Beans 400 g
400 ml vegetable stock
2 EL tomato paste
2 TL paprika
1 TL Cumin powder
Salt, pepper and chili
Finely chop the onion and garlic clove. Heat olive oil in a large saucepan. Cook onions and garlic over medium heat for 1 to 2 minutes.
Add tomatoes, kidney beans and white giant beans. Deglaze with broth. Add tomato paste and spices and simmer for 15 minutes on low heat.
Season the chili with salt, pepper and chilli. Serve with a dollop of natural yoghurt.
If you own corn in a real chili, just add a can of corn.