Chili sin Carne

Prep

Finely chop the onions, cut the peppers into small cubes, peel the garlic and squash it using a press. Chop the parsley.

Put the packs of tomato pulp and the half dried tomatoes into a blender and blend them

Cooking

Dissolve a vegetable stock cube into 300 ml of boiling water. Or, if you’re not vegetarian and you happen to have some home made chicken broth, heat that up instead.

Put olive oil in a pan over medium heat. When it’s hot, add the onions.

After six minutes or so add the peppers, the garlic, the paprika powders and the parsley. Stir regularly.

After stirring for about six minutes, add the broth, the blended tomatoes, and the oregano. Add some pepper and salt, put on the lid and let it simmer for 20 minutes.

It smells nice.

Wash the beans and add them. Let it simmer for another 10 minutes without the lid. It shouldn’t need extra water, but if it does, indeed add some.

Put the lid back on, turn off the heat, and let it rest for 20 minutes. Which is not enough to cook rice, so you probably want to start that a bit earlier. Serve the rice with the chili sin carne (and, for the non vegans: with a spoonful of soured cream on top)