Chili sin Carne
Cocoa powder in chili? That might sound like a radical idea, but it's not all that new: Star chefs have long been adding small pieces of chocolate to their recipes. The warm, sweet and slightly bitter taste is just right to take your Chili sin Carne to the next level! Our ORGANIC cocoa is perfect for this. As a substitute for the classic minced meat, we opted for soy granulate. This is not only full of protein, it is also less processed, cheaper and has a longer shelf life than alternatives from the refrigerated shelf. And many meat lovers have already tasted this recipe without noticing how it differs from the animal version! As with most sauces and stews, the longer you cook this chilli sin carne the better it is. Then the tastes can develop even better. It's great to freeze and take with you, and a few days later it tastes even better than fresh! The perfect meal for your meal prep!
PREP TIME 10 mins
TOTAL TIME 45 mins
for 4 servings
- Heat the oil in a large enough saucepan and fry the chopped onion and carrot for a few minutes.
- When it's translucent, add the crushed garlic, tomato paste, and spices. Continue frying them briefly until they smell fragrant.
- Now you can deglaze with the red wine. If you don't like wine, vegetable broth or a dash of balsamic vinegar will do as well.
- Now add the soy granules, peppers, tomato pieces and passata. Fill the empty tomato can about 1.5 times with water and add this to it.
- Let the chilli simmer for at least 20 minutes. The more time you devote to this step, the better. It doesn't take too long, you just have to add a little more water.
- Now add the bell pepper, corn, beans and cocoa and taste the chilli. Let it simmer for another 10-15 minutes.
- Serve your chilli with a soy yogurt topping and a side dish (e.g. naan).
This recipe is made with
Organic Cocoa Powder
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