Chili Sin Carne

Ingredients for 4 servings

• 100 g fresh white beans (e.g. flageolet beans)
• 150 g fresh puff beans
• 2 small green chillies
• 1 large onion
• 2 cloves of garlic
• 2 red peppers
• 3 tablespoons olive oil
• 1 tablespoon tomato puree
• 150 g green spelt (whole kernels or coarsely ground)
• 1 tbsp apple cider vinegar
• 1 L vegetable broth
• 1 tbsp. sweet paprika powder
• 1⁄2 tsp ground chili powder
• 1 carrot
• 1 waxy potato
• 80 g pickles
• 100 g cherry tomatoes
• 1⁄2 bunch coriander
• 100 g corn kernels
• 50 g crème fraîche or vegan sauce cream
• salt, pepper from the mill

Instructions

If the recipe is made with dried bean seeds, soak the legumes overnight in three times the amount of water. The next day, cook separately in fresh water without salt until tender, about 40-50 minutes. Drain and drain
drain.

In the meantime, finely chop the chilies. Peel the onion and garlic and chop them finely as well. Cut the chili peppers in half, remove the seeds, wash and finely dice.

Heat the oil in a pot. Sauté the onion, garlic, chili and hot peppers in it over medium heat, stirring occasionally. Add the tomato puree and the green seeds and sauté briefly.

Deglaze with apple cider vinegar and vegetable stock, add paprika and chili powder and bring to a boil.

Peel and finely grate the carrot and potato, stir into the chili and cook for 10-15 minutes over medium heat until soft. Cut the pickles into small cubes and finely chop the cilantro.

When the vegetables are soft, stir in the beans and corn. Season with salt and pepper and bring to the boil again. Pour the crème fraîche on top as a topping. Sprinkle with the pickles and finely chopped cilantro and serve.

Serve with rice, polenta or wheat tortillas.