- 1 large can of red kidney beans (500 gram)
- 1 can of brown beans (300 gram – or use white beans)
- 1 red onion
- 3 garlic cloves
- 1 red bell pepper
- 1 red chili pepper
- 1 jalapeño pepper
- 1 can of corn (250 gram)
- 1 can of tomato paste (140 gram)
- 1 can of tomato chunks or passata (400 gram)
- 1 large pinch of chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika powder
- 1 tablespoon cinnamon
- pepper and salt to taste
- olive oil
- 1 lime
- 125 gram crème fraîche
- rice for serving
- handful of fresh parsley or cilantro
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan
- Dutch oven or other heavy bottomed pan
- wooden spoon
Preparation — 15 minutes
PEEL and finely chop the red onion and garlic cloves. REMOVE the seeds of the bell pepper and chop into cubes. REMOVE the seeds of the jalapeño and red chili pepper if you prefer a milder version. CHOP them into pieces and set the jalapeño aside for garnish.
COOK the rice of your choice and divide the lime into wedges. PLACE the beans and corn in a colander to drain them and if you like you can rinse them a bit with cold water.
Finishing the chili sin carne — 30 minutes
HEAT olive oil in a heavy bottomed pan and sauté the onion, garlic and red chili pepper. After a few minutes you can also ADD the red bell pepper. After again another few minutes you can add the tomato paste along with cumin, coriander, chili powder, smoked paprika and cinnamon.
ADD a dash of water and after a few minutes you can also add the tomatoes, kidney beans, corn and brown (or white) beans. Bring to a boil and then turn down the heat to let it simmer for about 20 minutes with the lid on.
SEASON with pepper, salt and maybe some more spices. SERVE with rice, lime wedges, jalapeño, crème fraîche and fresh parsley or cilantro. Enjoy!