Chili sin carne with cocoa & chickpeas
This chilli sin carne combines the depth of cocoa, the spice of chilli and paprika and the creaminess of chickpeas to create a full-bodied vegan dish that is particularly delicious on cold days. The flavors develop through slow braising and result in a hearty, well-rounded dish with a pleasant spiciness and subtle sweetness. The preparation is uncomplicated but full of flavor. Perfect for cozy evenings, meal prep or guests who love aromatic cuisine.
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Cooking spoon
Ingredients
Base
- 1 Tin of chickpeas drained
- 1 Tin of chopped tomatoes
- 1 red peppers diced
- 1 Onion diced
- 2 Garlic cloves chopped
Seasoning
- 1 teaspoon cumin
- 1 teaspoon smoked paprika powder
- 1 teaspoon cocoa powder
- ½ teaspoon cinnamon
- Chili to taste
Other ingredients
- 150 g Maize optional
- 2 1 tbsp olive oil
- Salt Pepper
- 100 ml Vegetable broth
Preparation
Sweat the vegetables
- Sauté the onion and garlic in olive oil until translucent
- Add the peppers and fry briefly
Seasoning
- Stir in the cumin, paprika powder, cocoa and cinnamon
- Roast everything briefly until fragrant
Preserving
- Add the tomatoes, stock, chickpeas and corn
- Simmer for 20 minutes, season, season to taste
Recommended side dishes
- Basmati rice
- Avocado cubes
- Fresh coriander
Nutritional values per portion
Calories: 520kcalCarbohydrates: 58gProtein: 20gFat: 16g
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