Dinner
Chilli Con Carne with Rice and Avocado
Recipe by Katarina
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- 1 onion
- 3 cloves of garlic
- 200g carrots
- 100g celery
- 1 tbsp cumin powder
- 4 tbsp olive oil
- 250g Pardina lentils
- 1 tbsp tomato paste
- 1 tbsp smoked paprika powder (hot)
- 2 bay leaves (small)
- 2 cans of tomatoes (chunky, 400g each)
- 1l vegetable broth
- 5-10g chocolate (dark 70%)
- salt
- pepper
- 1 can of kidney beans
- 1 can of corn
- 2 green peppers (diced)
- 1 small avocado
- 1 cup of sour cream
Utensils
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Step 1
Finely dice onions and garlic. Peel carrots, clean celery and cut into small cubes.
-
Step 2
Heat oil in a large pot. Saute onions and garlic in it over medium heat for 3 min. Add carrots
and celery and sauté for 2 min. Add the lentils and sauté for 1 min. Add tomato paste,
cumin, smoked paprika and bay leaf and saute briefly while stirring. -
Step 3
Pour in tomatoes and broth, bring to a boil, cover and cook over medium heat for 40-45 min.
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Step 4
Stir stew occasionally and add a little broth towards the end of cooking time if it is too thick.
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Step 5
Add green bell pepper cubes.
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Step 6
Chop chocolate and melt in lentil chili. Season the lentil chili with salt and pepper. Add the
drained, rinsed kidney beans and corn kernels and heat briefly
