Chili con Chocolate

Für dunkle Schokolade würde ich bis ans Ende der Welt gehen. Vor gar nicht allzu langer Zeit habe ich mit Schokolade gewürztes Chili für mich entdeckt. Den von innen wärmenden Eintopf mag ich besonders, nachdem ich einige Stunden an der frischen Luft genossen habe. Bohnen, rote Paprika und Maiskörner verwandeln dieses unglaublich köstliche Gericht in eine bunte Herbstlandschaft.

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For a piece of dark chocolate I would go to the end of the world – almost! Not a long time ago, I discovered chili sin carne, spiced with dark chocolate. I really like a bowl of hot stew after enjoying a few hours in nature, surrounded by a beautiful landscape. Beans, red pepper and corn grains turn this delicious dish into a colourful autumn landscape.

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Ingredients for 4 portions
1 onion
1 large sweet potato
1 red pepper
300g corn grains
250g kidney beans
1 tbsp of cumin
1 tbsp ground coriander
a pinch of salt
a pinch of pepper
1 tbsp honey or maple syrup
½ tsp cinnamon
40g dark chocolate or 30g raw cocoa powder
500g diced tomatoes from the can
400ml of water
a splash of balsamic vinegar or red wine
1 tbsp rapeseed oil

For the topping
fresh herbs

  1. Peel onion. Wash red pepper and sweet poato. Chop the vegetables into small pieces.
  2. Heat up oil, cross-cumin and coriander in a saucepan. Add chopped onions after a minute. Steam for another 3 minutes.
  3. Deglaze with balsamic vinegar or red wine.
  4. Stir in pepper, salt and cinnamon. Add some water if the pan becomes dry.
  5. Add chopped vegetables, corn, beans, tomatoes and honey. Bring the stew to boil. Chop dark chocolate (optional: raw cocoa powder) finely and stir into the boiling stew. Reduce the heat and boil for another 20 – 25 minutes. Add water repeatedly.
  6. Season with salt and pepper.

As a side dish you can use all types of grains. Quinoa, couscous and of course a delicious piece of bread – I love sourdough bread.

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