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Chili con Carne – with a twist

updated

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Ingredients for 2 servings:

  • ¼ onion(s), chopped
  • ½ pepper, diced
  • 200 g potatoes, peeled, grated
  • 1 small can of tomatoes, peeled and chopped
  • 1 small can of kidney beans
  • ½ can corn
  • 2 dl vegetable broth
  • salt and pepper
  • Paprika powder
  • some oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian

Briefly sauté the onion and peppers in a little oil. Add the potatoes and deglaze with the vegetable stock. Let it reduce for about 5 minutes, then add the tomatoes. Cook for another 15-20 minutes, until the potatoes are almost tender. Then add the beans and corn and bring back to a boil. Season with salt, paprika, and pepper. Serve with fresh baguette or simply top with grated cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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