Hearty, spicy chili with a mild note from tomatoes and corn. A 30-minute meal that's healthy, fills you up, and warms you from the inside out with its spiciness.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 3large portions
Calories 710kcal
Ingredients
FOR THE CHILI:
30mlFrying oil or other heat resistant oil
1Piecewhite onionpeeled and chopped
4PieceGarlic clovespeeled and chopped or pressed
1Piecered bell bell pepperdiced
1-2Piecered chili pepperswith seeds cut into rings
Heat a medium frying pan, add oil, sauté onion, garlic and red bell pepper for 2-3 minutes until translucent.
30 ml Frying oil or other heat resistant oil, 1 Piece white onion, 4 Piece Garlic cloves, 1 Piece red bell bell pepper
Add red chili peppers, cumin, paprika, coconut blossom sugar and Birds Eye chilies and stir until well combined. At first, add only 1 to a maximum of 2 Birds Eye chilies, only after the final seasoning add more spiciness (if desired) at the end.
1 Piece red bell bell pepper, 1-2 Piece red chili peppers, 14 g Cumin powder, 7 g red paprika powder, 12 g Coconut blossom sugar or brown sugar, Optional: 1-2 Birdeye chilies
Add tomatoes, tomato paste, water, quinoa, black beans, kidney beans and corn. Bring to a boil once and simmer over medium heat, 20 minutes .
67 g Tomato paste, 480 ml Water, 130 g Quinoa, 400 g black beans, 400 g Kidney beans, 1 small can or jar of corn, Sea salt and pepper to taste, 400 g Tomatoes from a can or jar
Pour into bowls, garnish with desired toppings and serve.
Fresh baguette or spelt roll, Fresh almond based cream, Fresh or dried coriander
Lasts up to 5 days in the refrigerator or 1 month in the freezer. Ideally, heat in a steamer or in a pot after adding a little water.