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Ingredients

For the Chili sin Carne

1 onion, diced
2 garlic cloves, minced
1 bell pepper, diced
1 zucchini, diced
400 g kidney beans, drained
400 g black beans, drained
400 g chopped tomatoes
1 Tablespoon(s) tomato paste
2 Teaspoon(s) cumin
2 Teaspoon(s) paprika powder (smoked or regular)
1 Teaspoon(s) chili powder
1 Teaspoon(s) oregano
salt
1 Tablespoon(s) pepper
1 Tablespoon(s) olive oil
250 ml vegetable broth
lime, juiced
Fresh coriander (optional, for garnish)

For the Tortilla Chips

4 large tortillas
1 Tablespoon(s) olive oil
1 Teaspoon(s) paprika powder
1 Teaspoon(s) salt

Preparation

  • Preparation time: 15 min
  • Cooking time: 35 min
  • Total time: 50 min

Prepare the Chili sin Carne

1. Heat the olive oil in a large pot. Sauté the onion and garlic until soft (about 3-4 minutes).
2. Add the bell pepper and zucchini and sauté for another 5 minutes.
3. Stir in the tomato paste, cumin, paprika powder, chili powder, oregano, salt, and pepper. Mix well.
4. Add the chopped tomatoes and vegetable broth and bring to a boil. Reduce the heat and let the chili simmer for 20 minutes.
5. Add the kidney beans and black beans and simmer for another 5 minutes.
6. Stir in the lime juice and taste for seasoning.

Prepare the Tortilla Chips

1. Preheat the oven to 180°C (350°F).
2. Cut the tortillas into triangles and spread them out on a baking sheet. Brush with olive oil and sprinkle with paprika powder and salt.
3. Bake the tortilla triangles in the oven for 10-12 minutes until crispy and golden.

Serve

1. Ladle the chili into bowls and garnish with fresh coriander. Serve the crispy tortilla chips alongside, and enjoy!

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January 24, 2025 11:02

Average rating of 5 out of 5 stars

Sehr würziger geschmack und frisch . Die tortilla chips sorgen für einen tollen crunch

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