Spicy chili sin carne with Habanero
Delicious vegetarian chili with a spicy kick.
A spicy chili sin carne made with habanero and red pepper. The savory flavor of the Worcestershire sauce and the sweetness of the cinnamon complete the dish.
Preparation
Preheat the oven to 180°C (350°F). Peel and finely chop the onion and garlic. Halve the bell peppers, remove the seeds, and dice them. Finely chop the red chili pepper. Drain the kidney beans, lentils, and corn.
Heat 1 tablespoon of olive oil in a pan and sauté the onion and garlic until translucent. Add the bell peppers, red pepper, 1 tablespoon of World Spice Blend - Habanero, ground cinnamon, and sea salt and cook for 5 minutes. Add the diced tomatoes, passata, Worcestershire sauce, corn, lentils, and kidney beans and simmer the chili for 10 minutes over low heat.
Bring water to a boil in a saucepan and cook the rice according to the package directions. Drain.
Cut the lime into wedges. Halve the avocado, remove the peel and pit. Slice. Slice the scallion into rings.
Cut the pitas in half, brush with the remaining olive oil and the remaining World Spice Blend - Habanero. Place on a baking sheet lined with parchment paper and roast in the preheated oven for 5 minutes.
Arrange the spring onions over the rice. Divide the chili with the crème fraîche, lime wedges, avocado, and cilantro among the plates. Serve with the toasted pita and rice.
Ingredients
- 1 ui
- 1 teen knoflook
- 2 rode paprika’s
- 1 rode peper
- 400 g kidneybonen uit blik
- 400 g linzen uit blik
- 100 g mais uit blik
- 2 el olijfolie
- 1 ½ el World Spice Blend - Habanero
- 1 tl Kaneel (gemalen)
- 1 tl Zeezout
- 400 g tomatenblokjes
- 200 g tomaten passata
- 1 el worcestersaus
- 300 g basmatirijst
- 1 limoen
- 1 avocado
- 1 stengel bosui
- 4 pitabroodjes
- 100 g crème fraîche
- 10 g verse koriander
Supplies
- Oven
- Baking tray
- Baking paper
Products used in this recipe
€2,79