Chili con Nueces

Ingredients for 4 servings:

• 100 g walnut kernels
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 large bell pepper(s), red or yellow
• 2 dried chili peppers, more if needed
• 2 tbsp tomato paste
• 1 can chili beans
• 1 can of baked beans
• 1 can kidney beans
• 150 ml red wine, dry
• 50 ml coffee, strong or espresso
• 1 tbsp paprika powder, smoked, mild
• 1 tsp smoked paprika powder, hot
• 1 tsp cumin, freshly ground
• ¼ tsp cinnamon
• 20 g dark chocolate, at least 60% cocoa content
• some salt and pepper
• some oil, neutral, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

vegan chili with walnuts

Chop the walnuts, dice the onion, and chop the garlic. Chop the chili peppers and peel and dice the bell pepper. Lightly roast the walnuts in a dry pan. Heat a little oil in a large pot and fry the diced onion. Add the garlic and chili with the tomato paste and fry briefly. Add the other spices – except for the cinnamon – and deglaze with red wine. Rinse the kidney beans and add all three types of beans and the diced bell pepper. Let everything simmer for about 45 minutes (careful: it tends to stick, so stir well every now and then). Then add the chocolate, coffee, and cinnamon, season to taste, and let it simmer for another 10-15 minutes. Tip: If the chili is too thick, thin it with some passata (if you have it on hand); otherwise, thin it with a little water. We like the chili best with baguette or flatbread, as a wrap, or topped with a tortilla chip and cheese (this is more suitable for a games or DVD evening with friends).