Chili Sin Carne

Submitted by Chopped into the pot

"Vegan variant of the classic Chili con carne High in protein and fiber, and gluten-free."

 

• Ready In: 1hr 20mins
• Ingredients: 18
• Yields: 6 portions
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 3 onions
• 1 1⁄2 lbs red peppers
• 3 green chili peppers
• 3 garlic cloves
• 1⁄2 cup soybeans, flaked
• 1⁄2 cup red lentil
• 1 cup red wine or 1 cup beer
• 3 (14 ounce) cans tomatoes, chopped
• 1 (14 ounce) can kidney beans
• 1 (12 ounce) can corn
• 1 tablespoon paprika
• 1⁄2 tablespoon cumin
• 1 1⁄2 tablespoons oregano
• 2 teaspoons salt
• 2 bay leaves
• 3 1⁄2 ounces dark chocolate
• 1 teaspoon chili powder

directions

1. chop onions in pretty big pieces, heat some olive oil in a big pot and let the onions fry on high heat until they brown a little bit.
2. in the meantime, remove the core from the peppers and cut them in big chunks.
3. put them to the onions and fry them together.
4. half the chili peppers, remove the core, cut halves in stripes and put them into the pot.
5. put in the soybeans and red lentils and fry everything together for a few minutes.
6. if everything is well fried and the bottom of the pot beginns to brown, pour in the beer/wine.
7. let it reduce for about 3min, still on high heat.
8. reduce the heat to medium and pour in all the cans (no need to strain) and put in all spices.
9. dissolve the chocolate into the pot and mix thoroughly.
10. let everything simmer for about 1h with no lid, check regularly to mix well because it tends to scorch - rule of thumb: the longer it sits on the stove > the thicker it gets > the lower the heat should be.
11. it's done, when the consistency isn't runny anymore.
12. Serve chili with guacamole, slices of chili peppers and fresh bread (gluten-free when needed).