CHILI SIN CARNE WITH COFFEE AND HABANERO

Hello! A vegetarian version of chili con carne. Chili sin carne!

Chili sin carne is like its meaty counterpart, real comfy food . Heat from good chilies is accompanied by a cup of coffee and balanced by chocolate and fresh vegetables. Slow cooking , but easy. Enjoy!

INGREDIENTS

3 cloves garlic
2 red onions
1 tsp. cinnamon
1 tbsp cumin
2 tsp coriander
2 stalks celery
2 carrots
3 good tablespoons tomato paste
Approximately 400 grams chopped tomatoes
Approximately 230 grams of black beans, turtle beans
Approximately 230 grams of kidney beans
1 deciliter vegetable broth
1 cup of coffee
1 dried Habanero or Chipotle Morita
Approximately 50 grams of dark chocolate
4 dried bay leaves
Half a pot of parsley
2 tbsp olive oil for frying

HOW TO DO IT

Finely chop the onion, add olive oil to a pan, fry the onion lightly and then add the spices to the pan. Burn off the spices to get the most aroma. Chop the celery, grate the carrots finely and fry the vegetables in the pan with the onion and spices for a few minutes. Add the tomato paste and canned tomatoes to the pan and bring to the boil. Also add the vegetable stock, then the beans and a cup of coffee.

When the pot is boiling, chop your dried chili and pour it in. Also add the bay leaves. Remember to stir the pot.

Stir in the chocolate little by little. The chili should cook for at least half an hour, but preferably an hour. Then pour the parsley into the pot and stir again... and voila!

Serve with sour cream and tortillas, rice or bread.