Travelamigos Chili sin Carne

Ingredients for 4 servings:

• 1 medium-sized onion(s) (approx. 100 g)
• 1 large chili pepper(s) (Habanero pepper, approx. 20 g)
• 1 small red pepper (approx. 10 g)
• 2 tbsp olive oil
• 1 large carrot(s) (approx. 125 g)
• 1 can tomato(s), chopped (400 g)
• 375 ml vegetable broth, instant
• 4 tbsp, leveled tomato paste (3x concentrated)
• 1 can corn (285 g drained weight)
• 1 can kidney beans (255 g drained weight)
• 1 medium-sized red bell pepper (approx. 200 g)
• 1 m.-sized zucchini (approx. 300 g) or mushrooms
• 1 tsp, leveled cumin
• 1 tsp, leveled cinnamon powder
• 2 tsp, heaped oregano, shredded or fresh
• 1 tbsp, stripped thyme, shredded or fresh
• 30 g dark chocolate (90%, min. 70%)
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with habanero chili and lots of vegetables, finely rounded off with cinnamon and dark chocolate

Finely dice the onion, deseed and finely chop the habanero and chili peppers. Please wear rubber gloves when handling the chilies so that it doesn’t burn under your nails for days! Peel the carrot. Fry the onions and chilies in oil in a large pot, ensuring there is plenty of ventilation. Meanwhile, cut the carrot into slices about 3 mm thick and add to the pot. Deglaze with the chopped tomatoes and stock, stir in the tomato paste and bring to a boil. In the meantime, drain the corn and beans in a sieve and rinse well. Add to the pot. Deseed the peppers, cut into bite-sized pieces and stir in. Then halve and quarter the zucchini (you can also use mushrooms), cut into slices about 5 mm thick and stir in. Simmer gently, but not for too long (about 5 minutes) so the vegetables retain their bite. Season with cumin, cinnamon, oregano, and thyme. Then gradually add the chocolate in small pieces and melt while stirring. The chocolate harmoniously complements the heat of the chilies and gives the dish a special touch. Since the amount of chocolate is a matter of taste, don’t add the entire amount at once; instead, add it slowly and taste it. The same applies to the chilies. If you like, you can of course add more. Serve with rice or simply plain baguette.