INGREDIENTS

400 g Greenway finely chopped

2 zucchinis

1 red bell bell pepper

1 yellow bell bell pepper

2 onions

3 cloves of garlic

1 chili pepper

dash of olive oil

2 tbsp cumin powder

2 cinnamon sticks or 4 g cinnamon powder

10 g vegetable broth powder (or salt)

1 can of red beans (240 gr)

2 cans of diced tomatoes 450 g

rice or tacos

lime wedge, sour cream and fresh cilantro (to finish)

Chili sin carne

STEP 1

Cut the zucchini and peppers into small cubes and finely chop the onion and garlic. Remove the seeds from the chili pepper and chop them very finely.

STEP 2

Heat the olive oil in a large saucepan, sauté the onion for a minute, then add the other vegetables, garlic and chili. I use the whole chili here, but use less if you prefer it less spicy. Simmer for about five minutes over medium heat with the lid closed. Stir occasionally.

STEP 3

Season with cumin, cinnamon and a little vegetable stock powder or salt. Now add the minced meat and fry briefly.

STEP 4

Drain the can of red beans in a colander and rinse under cold water. Add them to the chili along with the diced canned tomatoes.

STEP 5

Simmer the chili on low heat for another 15 minutes, seasoning as needed. Serve the chili with rice or nachos, and finish with a little sour cream and fresh cilantro.