Quick chili sin carne
Ingredients
4 persons
- 2 onions
- 4 red peppers
- 2 glances red beans
- 2 vegetable stock cube
- 2 coffee spoons cumin
- 2 coffee spoons chili flakes
- 140 Gram ELVEA Double Tomato Concentrate
- 800 Gram ELVEA Cubes
- 80 Gram cheddar cheese
- 20 Gram cilantro
- 4 tortillas
- 2 lime
- 2 tablespoons peanut oil
- 2 lumps sugar
- pepper
- salt
Preparation
-
1
Slice the onion and dice the red peppers. Drain the beans. Boil 250 milliliters of water per person and dissolve the vegetable stock cube in it.
-
2
Put the groundnut oil in a wide saucepan and sauté the onion and bell bell pepper. Add the cumin and half the chili flakes, sauté for 1 minute, then add the tomato paste. Sauté again for 1 minute and then add the diced tomatoes, sugar, red beans and broth. Bring to a boil and simmer well.
-
3
Pick the coriander leaves and squeeze the juice of the lime. Warm the tortillas in a dry pan or in the microwave. Cut into wedges. Store under aluminum foil to keep warm.
-
4
Pick the coriander leaves. Taste and season the chili with lime juice and additional chili flakes, salt and pepper, if desired. Serve with the warm tortillas and sprinkle with cilantro and cheddar.
