Chocolate chili con carne with walnuts and coffee

Ingredients for 4 servings:

• 80 g onion(s)
• 2 garlic cloves
• 80 g bell pepper(s), red
• 80 g bell pepper(s), yellow
• 80 g carrot(s)
• 80 g parsnip(s)
• 80 g celery
• 240 g tartar
• 2 tsp cumin powder
• some oregano
• some paprika powder, sweet
• some cayenne pepper
• 60 g walnuts
• 260 g kidney beans, from the can, drained
• 160 g corn, from the can, drained
• 540 g tomatoes, chopped, from the can
• 160 ml water
• some sea salt
• 80 ml red wine, dry
• 80 ml coffee
• 40 g chocolate, 80 cocoa solids, broken into small pieces
• some sea salt and pepper, black
• 240 g whole grain rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

for meta-type gamma

Peel and finely chop the onion and garlic. Wash, peel, and dice the vegetables. Sauté the tartare in a non-stick pan for about 5-8 minutes, transfer it from the pan to a bowl, and set aside. In the same pan, sauté the onions and garlic with cumin, oregano, paprika, and cayenne pepper for about 3-4 minutes. Add the bell pepper, carrot, parsnip, and celery and cook for 5 minutes, stirring. Add the walnuts, beans, corn, tomatoes, water, and a pinch of salt, and cook for another 2-3 minutes. Add the meat to the vegetables in the pan. Then add the red wine, coffee, and chocolate, stir, and simmer gently for about 25 minutes. Season with salt and pepper. Meanwhile, prepare the rice according to the package instructions. Serve the chili con carne with the rice. 726 kcal per serving