Aromatic hot food for every season
Wine with food is a central keyword here, as this chili sin carne combines depth, spice and natural sweetness to create an extraordinary vegan delight. Wine and food complement each other in a special way in this dish, because the combination of cocoa, tomatoes, chili and pulses offers an amazing culinary complexity. The chickpeas bring a creamy bite, while the paprika, cumin and cinnamon bring out a warm, earthy flavor. The slightly bitter note of cocoa rounds off the whole thing and gives the chilli a depth of flavour that is otherwise more familiar from stews. The result is a hearty, well-rounded dish that is both suitable for everyday use and surprisingly sophisticated.
Ideal wine pairing: Malbec (Mendoza, Argentina)
The selected Malbec from Mendoza is an ideal match for this chili sin carne thanks to its deep aroma and fruity structure. The blackberry fruit present in the wine combines harmoniously with the warm spices and earthy notes of cocoa. The fine but clear tannin structure provides enough power to withstand the spice and the rich vegetable content without dominating the dish. The slight pepperiness of many Malbecs complements the chili spiciness, while the ripe fruit lends the tomatoes a natural sweetness. The creamy texture of the chickpeas also finds a congenial counterpart in the velvety body of the Malbec. The result is a soft, harmonious pairing that shows both strength and balance.
Further wine recommendations for this dish
Cahors AOC (Sud-Ouest, France)
This traditional Malbec from the south-west of France has more structure, earthy depth and tart spice than many modern Argentinian wines. It is precisely these rustic notes that go perfectly with the cocoa bitterness and warm spices in the chili. The dense texture complements the creamy chickpeas, while the fresh acidity lightens the heartiness of the dish. Subtle smoky notes, which are typical of Cahors, combine beautifully with the roasted aromas of peppers and tomatoes. The dark berries enhance the natural sweetness of the vegetables without overloading the taste. An ideal wine for a purist, spicy chili that radiates depth and earthy elegance.
DO Ribeira del Duero (Spain)
A red wine from this origin offers dark cherry fruit, ripe tannins and a spicy woody character that perfectly complements the aromatic depth of the chili sin carne. The structure of the Tempranillo brings power without emphasizing spiciness, while balancing the cocoa notes of the dish. The concentrated fruit charges the aromas of the chili and adds a warm, almost balsamic note. At the same time, the lively acidity brings a freshness that makes the dish seem lighter. Subtle vanilla and tobacco nuances from the barrel ageing harmonize particularly well with cumin and paprika. The result is a multi-layered pairing that elegantly enhances the Mediterranean spice.
Chianti Classico DOCG (Tuscany, Italy)
This wine has a concise acid structure, red fruit and delicate herbaceousness, which combine extremely harmoniously with the spices of the chili. The lively Sangiovese acidity ensures that the dish is not too heavy, while the red cherry fruit creates a delightful tension with the tomatoes and peppers. Smoked paprika and cocoa resonate with the earthy, mineral notes that are typical of Chianti. The fine tannins have an organizing effect and lend structure to the pairing without overpowering the vegan components. A wine that ideally combines freshness and spice and places the chili in a Mediterranean-inspired context.
Syrah Saint-Joseph AOC (Rhône, France)
This French Syrah combines dark fruit, peppery spice and smoky notes to create an ideal accompaniment for chili sin carne. The pepperiness of the Syrah in particular complements the chili spiciness in a natural way. The fine but present tannins give the dish support, while the mineral core of the wine elegantly embeds the cocoa bitterness. Aromas of blackberry, violet and dried herbs add depth to the chilli and harmonize surprisingly well with cumin and tomato. The result is a pairing that is powerful and spicy on the one hand, but always remains elegant and supports the vegan structure of the dish.
Barbera d’Alba DOC (Piedmont, Italy)
With its lively acidity and accentuated red fruit, Barbera is an ideal counterpoint to the heaviness of typical chili dishes. The fruity freshness emphasizes the sweetness of tomatoes and peppers and balances the spiciness of the dish. The pithy notes of the wine combine perfectly with the earthy aromas of chickpeas and cocoa. Thanks to its slender body, the wine is never too heavy and lends the chilli an elegant, Mediterranean lightness. Subtle herbal tones complement the spices of the dish, while the low tannin structure creates a pleasantly soft mouthfeel. A harmonious, lively pairing for anyone who wants to combine lightness and spice.
The recipe:
Chili sin Carne mit Kakao & Kichererbsen
Cooking utensils
- 1 Topf
- 1 Pfanne
- 1 Schneidebrett
- 1 Messer
- 1 Kochlöffel
Ingredients
Basis
- 1 Dose Kichererbsen abgetropft
- 1 Dose gehackte Tomaten
- 1 rote Paprika gewürfelt
- 1 Zwiebel gewürfelt
- 2 Knoblauchzehen gehackt
Würzung
- 1 TL Kreuzkümmel
- 1 TL geräuchertes Paprikapulver
- 1 TL Kakaopulver
- ½ TL Zimt
- Chili nach Geschmack
Weitere Zutaten
- 150 g Mais optional
- 2 EL Olivenöl
- Salz Pfeffer
- 100 ml Gemüsebrühe
Preparation
Gemüse anschwitzen
- Zwiebel und Knoblauch in Olivenöl glasig dünsten
- Paprika zugeben und kurz braten
Würzen
- Kreuzkümmel, Paprikapulver, Kakao und Zimt einrühren
- Alles kurz anrösten, bis es duftet
Einkochen
- Tomaten, Brühe, Kichererbsen und Mais zugeben
- 20 Minuten köcheln, würzen, abschmecken
Empfohlene Beilagen
- Basmati-Reis
- Avocado-Würfel
- Frischer Koriander
