Do the necessary preparations. Chop the onions, garlic, ginger and peppers. Wash the beans and the chickpeas. I find it helpful to in a small cup then make a spice mix of all dried spices: the oregano, cumin powder, cinnamon, coriander powder, smoked paprika and cayenne pepper.
Bring a large pot/pan to low heat and add enough olive oil to cover the bottom. Add the chopped onion and sauté until translucent (about five to ten minutes - let it take time as gives great depth to the end flavour!).
Then add the chopped peppers, the beans, the chickpeas, the garlic, ginger and the prepared spice mix. Sauté while constantly stirring - do not burn - for about a minute before adding the canned tomatoes, the water, the maple syrup and the salt. Increase the heat to bring to boil. Then add the chopped fresh coriander and the lime juice.
Reduce the heat again and let simmer on low heat for at least 45 minutes. Stir a few times. In the meantime prepare your condiments, e.g. guacamole , vegan creme fraiche, and nacho chips. Ten minutes before serving, taste the chili and adjust the flavouring - perhaps add a little more lime juice, salt or cumin. Garnish with a few leaves of coriander, and add a few final drops of lime juice. Enjoy!
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