My craving for spicy food is still going on…and I still had lot’s of different beans at home.
So time for Chili…but without meat but with lot’s of fresh produce.
I know, that I made and had a big portion This chili was pretty spicy so I had a slice of whole wheat bread and a small(!) portion of fennel pear salad made by a friend of mine.
Ingredients for Chili sin carne :
Pinto beans, Red beans, peas (but you can use any bean that you have at home), one can of corn, a carrot(diced), cauliflower, tomatoes, onion, chipotle chili for extra hot flavour, garlic, parsely(but if you have coriander, I’d better recommend to use coriander), salt, pepper, curry powder, olive oil
I wished that I had an avocado when I made this dish but unfortunately I had my last one with Korean Rice roll. I think the soft and rich flavour of avocado goes well with chipotle.
As always, I cooked two different types of beans in a rice cooker with 1 clove of garlic and a few bay leaves first. Meanwhile, you can prepare other ingredients. First, you fry chopped onion and garlic with a little bit of olive oil in a saucepan. Then, add tomato sauce (made with 4 big tomatos, half of onion, 1 clove garlic, 2 chipotle chilis …this sauce is enough for 3 big portions of chili) and add carrot, cauliflower and peas. Boil for about 10minutes.
Then you add in the cooked beans and boil for about 10 mins again.
Season with salt, pepper and curry powder. Add some parsely or coriander in the end. Then, it’s ready to eat!
BTW, the fennel pear salad was pretty good. I never tried fennel in a salad so it was something new for me ..of course in a good way. I loved the refreshing tangy flavour of the fennel and I found that it goes really well with sweet pear. Adding 1TSP of ground flaxseed or some walnut would be great to add another flavour and get enough omega 3 for the day!