Wednesday, September 14, 2011

Cooking: Chili Sin Carne

This is the vegetarian version of chili con carne.

150 g unripe spelt grains or just bulgur
600 ml vegetable stock
3 onions
3 cloves garlic
800 g canned tomatos
300 g canned corn
300 g canned kidney beans
3 Tbsp oil
1 teaspoon paprika powder
2 teaspoons tomato purée
2 teaspoons cummin, grounded
1 chili
2 capsicum

Cook the unripe spelt grains with the vegetable stock for about 30 minutes.
Pour the stock into a bowl and put it aside.

Chop the onions and the garlic into small pieces.
Heat oil in a deep pan and sauté the onions until soft add the garlic and cook for 2 more minutes.
Dice the capsicum mean while.
Add the grains and fry it for a short time.
Now add the rest, tomato purée, paprika powder, cummin, tomatos, corn and the beans.
Simmer it for 20 minutes.
Add as much of the stock as you like.

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