Chilli Con Lentejas

The chilli

1. Peel the onions and finely dice them, then sauté them in the oil until they start to color.
2. Peel the garlic and remove the seedling. Chop very finely or press through the press and add to the onions. Steam along until it no longer smells raw.
3. Add the Tex-Mex seasoning. Not all at once, but 2-3 teaspoons at first, not that the chilli ends up being too hot. Mix in the spice well and let the heat take off for a few seconds. Stir at the same time.
4. Add the lentils and mix well until they are completely enclosed in the onion and spice mixture.
5. Now mix in the passata well and then the water. Bring to the boil and turn down the heat. Simmer with the lid closed until the lentils are cooked through and soft. Stir every now and then.
6. Wash and clean the peppers and cut into small cubes. They are put in the pot along with corn and beans (including liquids). Whether you add a can or two of corn and kidney beans is up to you. I had 1 can of corn and 2 cans of beans in it. Bring to the boil again, switch back and simmer with the lid closed until the pepper is cooked through. Stir every now and then.
7. Season to taste with Tex-Mex spices and / or salt.

The sour cream

1. Peel the onion and dice it very small. Peel the garlic, remove the seedling and chop very finely or press through the press.
2. Mix all ingredients together except for the lemon juice. Only then season to taste with the lemon juice.
3. Serve the chili with sour cream and fresh bread. … The sour cream mainly serves to reduce the spiciness of the chilli.
4. Depending on your hunger, the chilli is enough for 6-8 people!
5. Tex-Mex spice mix