Chili sin carne
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
-
800
g
pelati
-
1
tbsp
double concentrated
-
1
tbsp
Olive Oil
-
1
Onion chopped
-
2
cloves
Garlic crushed
-
2
tbsp
Chilli Powder
-
1
tbsp
Sweet Paprika
-
2
tsp
Cumin
-
1
tsp
pepper
-
1
litre Vegetable Stock
-
300
g
cooked Lentils
-
300
g
cooked red beans
-
2
Sweet potatoes peeled and chopped
To serve:
-
Parsil Leaves
-
Avocado
-
1
Lime
-
Salt
-
Pepper
Share the ingredient list
Chili sin carne: Method
- Heat the oil in a large pot and add the onion. Cook for 5 minutes, then add the garlic and cook for other 2 minutes.
- Add cumin, pepper, chilli powder, paprika and stir to coat.
- Add the sweet potato, crushed pelati, double concentrated and vegetable stock.
- Bring to a boil and cook for 20-30 minutes stirring regularly, until the sweet potato is cooked. Add the beans, the lentils and mix well.
- Cut the avocado, drizzle with lime juice and season with salt and pepper. Serve the chili with basmati rice, sliced avocado and parcil leaves.
