Chili with beans, peas and peppers

One of my favourite things to cook, and eat, is chili. Served with the right condiments, it is difficult to find anything else that is more comforting on a cold autumn day.  This one is a favourite in my family, and we eat it with guacamole (an absolute must), nacho chips and creme fraiche. If you’re not a vegan, by all means serve it with some shredded cheese too!

 

Chili with beans, peas and peppers
 
Ingredients
  • 3 tbsp olive oil, or enough to cover the bottom of your pot
  • 1 large yellow onion, chopped
  • 1 green pepper, chopped
  • 1 yellow or red pepper, chopped
  • 1 can chickpeas, rinsed
  • 1 can kidney beans, rinsed
  • 4 cloves garlic, finely chopped
  • 1 thumb size ginger, finely chopped
  • 3 tsp oregano
  • 3 tsp cumin powder (spiskummin in swedish, kreutzkummel in Germany)
  • 1 tsp cinnamon
  • ½ tsp dried coriander powder
  • ¼ tsp smoked paprika
  • ⅛ tsp cayenne pepper (more if you like it spicy)
  • 2 cans tomatoes
  • 1 cup water
  • ½ tbsp maple syrup (or other sweetener)
  • ½ tsp salt
  • 1 generous handful fresh coriander, stems included, finely chopped, save a few leaves for garnish
  • Juice from one lime, more to serve
Instructions
  1. 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.
  2. 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!).
  3. 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.
  4. 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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