Chilli sin Carne

Name: Chilli sin Carne
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 portions
Ingredients: 2 onions; 3 yellow peppers; 3 green peppers; 6 tomatoes on the vines; 500 g passata; 400 g dried kidney beans (or 2.5 times the amount tinned, drained); 240 ml vegetable stock; 3 tbsp extra virgin olive oil; 2 tsp chilli powder; 2 tsp salt; 1 tbsp smoked paprika; 2 tbsp ground cumin; 2 tbsp dried oregano

Prep time: 40 min
Total time: 60 min
Additional waiting time: 24 hours
Keeps: 5 days
Party favourite

Allergens: none listed

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the beans overnight or for 24 hours (skip this step with tinned beans).

Pressure-cook the beans for 20 minutes, starting once the cooker reaches pressure (with tinned beans: just drain and rinse them).

Slice the onions and chop the tomatoes and peppers.

Heat the oil in a wok or large pan over medium heat (6/9). Sauté the onions for about 5 minutes, until translucent.

Add the spices and stir well, then add the peppers.

Cook for about 15 minutes, until the peppers soften.

Add the tomatoes, passata and vegetable stock.

Once the beans are cooked, add them to the wok.

Simmer for about 10 more minutes, until the vegetables reach the texture you like.

Add salt to taste and serve as it is, with nachos chips or in a tortilla.

Nutrition per portion

Calories: 401
Carbohydrates: 66 g
Protein: 20 g
Fat: 9 g
Iron: 8.7 mg
Calcium: 150.2 mg

Additional notes

With tinned beans: no additional soaking time required.