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Chili con or sin carne with corn and black beans
Savory recipes
Winter
30 minutes to 1 hour
Difficulty level: Easy
Casserole
Poêle
Prep time
20 minutes
Cooking time
40 minutes
Serves
4 people
Warm up your winter meals with our delicious chili recipe - tasty, balanced, and perfect for the chilly season!
Method
- Cook the quinoa in 500 ml (approx. 2 cups) of water in a covered saucepan for 20 minutes.
- Peel then chop the onion and garlic.
- Cut the red pepper into small cubes.
- Peel then dice the tomatoes.
- In a pan, sauté the onion and garlic in a drizzle of olive oil, then add the Cayenne pepper, cumin, smoked paprika, and ground coriander.
- Add the meat and stir until brown (if you are making chili con carne).
- Add the tomatoes, red pepper, and cooked black beans.
- Add the corn and quinoa (for chili sin carne), and cook for another 5 minutes.
- Season as needed.
- Arrange in a bowl with avocado slices, corn chips, and chopped cilantro.
Serve and enjoy!
Ingredients
- 200 g (7 oz) quinoa or 300 g (10.6 oz) meat
- 500 g (17.6 oz) cooked black beans
- 1 tbsp olive oil
- 1 large onion
- 3 cloves of garlic
- 1 red pepper
- 2 tbsp cumin
- 2 tbsp smoked paprika
- 2 tbsp ground coriander
- 2 tbsp oregano
- 1/2 tbsp Cayenne pepper
- 800 g (28 oz) crushed tomatoes
- 400 g (14 oz) cooked corn
- Chopped cilantro
- 1 avocado
- Corn chips
Utensils
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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