2020-08-13 / test@t

Chili con paprika

This is a vegan version of the traditional Mexican Chili con carne (bean stew with chili and meat). Fresh and smoked paprika is used instead of meat.

Ingredients

300 g dry red beans
400 g chopped tomatoes in their own juice
2 large red bell peppers
2 large onions
2 medium carrots
150 g stalked celery
4-6 cloves of garlic
olive oil
3 tbsp. l. sweet ground paprika
smoked paprika, optional
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Soak the beans in cold water for 6-8 hours. Drain the water, rinse the beans. Pour fresh cold water into a saucepan (the beans should be 3-4 fingers topped). Bring to a boil, cook until soft. Throw in a colander, save the broth.

Step 2

Cut onions, carrots and celery into 1.5 cm cubes. Fry in olive oil until golden brown, 10 minutes.

Step 3

Peel the bell peppers and cut into 2 cm squares. Peel and chop the garlic. Fry the peppers and garlic in oil, 5 minutes.

Step 4

Combine the garlic, pepper and the rest of the vegetables. Add the tomatoes along with the liquid and the bean decoction. Bring to a boil, season with salt, pepper and paprika. Simmer over medium heat for 20 minutes.

Step 5

Add beans and simmer for another 15 minutes. Season with smoked paprika to taste.

Preparation time

Cooking time

45m

Servings

Catalog