Recipe

Chili sin carne
with corn chips

Name: Chili sin carne with corn chips
Prep time: 480 min
Cook time: PT-440M
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup dried kidney beans (soak in plenty of water during at least 7 hours, then rinse thoroughly); 3/4 cup getrocknete Borlotti Bohnen (soak in plenty of water during at least 7 hours, then rinse thoroughly); 1 tbsp olive oil; 1 onions (chop); 1 garlic cloves (Crush); 1 red pepper (cut in cubes); 3 carrots (cut in cubes); 1 red chilli peppers (cut into fine strips); 1 tbsp paprika, sweet or hot paprika according to preference.; 6 1/2 tbsp vegetable stock; 2 tbsp tomato puree; 14 ounces pelati tomatoes, chopped (canned); 1/2 tbsp dark chocolate; Sea salt and black pepper (Freshly ground to season to taste); 3/4 cup natural yoghurt; 3/4 cup Mais Chips; 1 lemons (Optional: Limettenschnitze wash and quarter); 1 tsp chopped parsley

easy

APPROX. 40 mins

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

2357 kJ / 562 kcal (Per person)

Ingredient

Carbohydrates 76 g
Sugar 19 g
Fat 17 g
Protein 28 g

Allergens

lactose
pulse

Note

Together with fresh salad, the chilli is perfect as a filling for fajitas or can be served with rice.

Cooking Equipment

Frying pan coated

Ingredients

1/2 cup dried kidney beans soak in plenty of water during at least 7 hours, then rinse thoroughly
3/4 cup getrocknete Borlotti Bohnen soak in plenty of water during at least 7 hours, then rinse thoroughly
1 tbsp olive oil
1 onions chop
1 garlic cloves Crush
1 red pepper cut in cubes
3 carrots cut in cubes
1 red chilli peppers cut into fine strips
1 tbsp paprika, sweet or hot paprika according to preference.
6 1/2 tbsp vegetable stock
2 tbsp tomato puree
14 ounces pelati tomatoes, chopped canned
1/2 tbsp dark chocolate
Sea salt and black pepper Freshly ground to season to taste

Garnish

3/4 cup natural yoghurt
3/4 cup Mais Chips
1 lemons Optional: Limettenschnitze wash and quarter
1 tsp chopped parsley

Preparations

dried beans

1. Place the beans in the DUROMATIC® and cover with water.

2. Close the lid. cook under pressure on setting 1 for 8 minutes.

3. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.

4. Open the lid, drain off the water and set the beans aside.

Instructions

1. Heat the olive oil and sweat the onions and garlic for 2 mins.

2. Add the remaining vegetables and steam briefly, stirring occasionally.

3. Pour on the vegetable stock. Add the tomato paste and peeled tomatoes, stir well and bring to the boil. Simmer for approx. 20 mins with the the lid closed. Stir occasionally.

4. Add the beans, chocolate and spices and simmer gently for around 10 minutes without the lid. Add salt to taste.

Serving

Serve the chilli in a soup plate, together with the corn chips. Add yoghurt, parsley and lemon to taste.

Origin

Lara Hüsler