Invigorating Chili sin Carne with Nachos, Grated Cheese and Yellow Corn
1 red onion
4 garlic cloves
5 cm ginger
1 red chili
2 tsp chili powder
2 tsp ground cumin
1 tsp coriander
1 cinnamon stick
3 bay leaves
1 tbsp chipotle puree
2 cans canned tomatoes
150 g Puy lentils
150 g bulgur
200 g quino tricolore (mixed)
400 g mixed canned beans (e.g. kidney beans, brown beans and augnbaunir og brúnar baunir)
1,5 l vegetable broth
2 tsp cocoa powder
Salt and pepper
Nachos (or tortillas)
1 finely chopped chili
First step is to fry the onion, garlic, ginger and chili in hot oil until soft. Drop the cinnamon stick and the bay leaves in there also. Season with salt and pepper.
Then introduce a bit of spice: Chili powder, ground cumin, ground coriander, chipotle puree, cacao powder. Stir well together and fry for a few minutes with the rest of the ingredients. Pour in the canned tomatoes and heat to a boil.
Add the lentils - they need about 30 minutes of cooking.
Then the bulgur and quinoa.
When 10 minutes remain, rinse the beans and mix into the stew.
In total the stew requires around 35-45 minutes of cooking.
We enjoyed 2013 Rosemount Shiraz with the food. This is an Australian red wine characterized by a robust bouquet of berries, confident enough to pair with such a pungent stew!
Arrange the ingredients together for a beautiful presentation: Nachos, chili, cheese, fresh chili, fresh coriander. And of course, enjoy!
The vegetarian feast never ends!