Chili sin Carne with Dried Beans
The Chili sin Carne with dried beans from Spoonsparrow provides plenty of protein and keeps you full for a long time – ideal as lunch.
Ingredients
- 75 g dried kidney beans
- 75 g dried brown beans
- 50 g dried black beans
- 50 g dried cannellini beans
- 100 g carrots
- 1 large onion
- 2 cloves garlic
- 1 red chili pepper
- 3 bell peppers (red, yellow, green)
- 285 g corn (canned; drained weight)
- 3 tbsp olive oil
- 2 tbsp Tomato paste
- 2 tsp chili powder
- 400 g diced tomatoes (canned)
- 1 l vegetable broth
- Salt
- Pepper
- 3 sprigs parsley
Instructions
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1.
Cover beans with water and soak overnight.
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2.
On the next day, peel and finely dice carrots. Peel and finely chop onion and garlic. Wash and finely chop the chili pepper. Wash bell peppers, halve them, remove seeds, and dice the flesh. Drain corn.
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3.
Heat oil in a pan, sauté onion and garlic until translucent. Add tomato paste and roast briefly. Add chili pepper and chili powder, then pour in diced tomatoes and vegetable broth to deglaze.
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4.
Drain beans, let them dry, and stir into the pot. Simmer over medium heat for about 30 minutes. Stir in bell peppers and corn, and simmer for another 10–15 minutes. Season with salt and pepper. Wash parsley, shake off excess water, pick leaves, and chop.
