Chili sin carne recipe
Chili sin Carne recipe
Ingredients
| 1 small | red jalapeño pepper |
| 1 | Spanish onion |
| 2 clove(s) | garlic |
| 1 large | carrot |
| 3 | bell peppers, red, green and yellow |
| 1 small | aubergine, approx. 250 g |
| 1 | zucchini, approx. 300g |
| 2 tbsp | olive oil |
| salt and pepper | |
| 125 ml | vegetable stock |
| 1 large can(s) | tomatoes, peeled, approx. 800g |
| 1 large can(s) | kidney beans, approx. 500g |
| 1 sprig(s) | rosemary |
| 1 bunch(es) | thyme |
Instructions
Dice the bell peppers, the zucchini, the aubergine and the carrots. Chop the onion and finely chop the jalapeño pepper and the garlic.
In a saucepan heat the oil and sauté the vegetables. Season with salt and pepper. Pour in the vegetable stock and bring to the boil. Simmer for five minutes.
Puree the tomatoes and add together with the kidney beans to the stew. Cover and cook over low heat for 20 minutes, stirring occasionally. Chop the rosemary and the thyme and add the herbs to the stew 10 minutes before cooking time ends. Check seasoning and correct, if necessary.
Serve with baguette, rice or pasta.
Preparation time:
ca. 20 min
ca. 35 min
medium
n/a
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