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Three-Bean-Chili

Whilst I would agree that Chili is more of a wintery meal, there's nothing wrong (quite the opposite) with enjoying a warm bowl of this in Spring/May. The weather in Germany makes this (sadly) still very appropriate have in May. But it's easy to make, and can be combined with so many things; tortillas for a wrap, simple rice, sweet potatoes..

What you need

  • 150g green spelt
  • 150 g onion - can be red or white
  • 3 cloves of garlic
  • 1-2 fresh chillies
  • Dash of olive oil
  • 1,5 tsp salt
  • generous grind of pepper
  • 2 tbsp (sweet) paprika
  • Fresh thyme sticks
  • 2 tbsp balsamic vinegar
  • 50g tomato paste
  • 1 pepper (whatever colour)
  • 600g canned tomatoes
  • 600g water
  • 1 tbsp stock cube
  • 1 can kidney beans
  • 1 can butter beans
  • 1 can beans of your choice; you can also cook them dry

‍

To serve:

‍

  • (vegan) sour cream
  • sweetcorn
  • carbs of choice; sweet potato roasted in the oven, rice, wraps, chunk of sourdough
  • spring onion or cilantro

Method

‍

  1. .Add spelt green to blender and pulse until broken down - refill into a bowl
  2. Add onion, chili, garlic to a blende and pulse until also broken down into small pieces
  3. Add oil to a pan, then add onion, chili, garlic and fry until golden brown for about 5 minutes
  4. Add green spelt, salt, pepper, paprika, thyme, balsamic vinegar, tomato puree, water, stock cube, tomatoes to the pan and let it simmer for about 45 mins.
  5. Add your (cooked) beans and cook for another 15 mins - adjust to taste. Maybe more thyme? More balsamic? More chili?
  6. Serve hot just as it is, or with any of the above suggestions. This also freezes well, for one of them lazy nights ahead..

Also good this season

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