Chili Sin Carne

Instructions

1. Step 1

   Prepare the diced onion, bell peppers, and carrots, then mince the garlic.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a large pot over medium heat. Add the onion, bell peppers, and carrots and cook, stirring occasionally, until softened.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 30.0 ml Olive Oil, 1.0 piece Onion, 2.0 piece Red Bell Pepper

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the tomato paste, cumin, chili powder, smoked paprika, and oregano. Cook over medium heat, stirring continuously.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Chili Powder, 2.0 gr Dried Oregano, 6.0 gr Ground Cumin, 5.0 gr Smoked Paprika, 48.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Drain and rinse the kidney beans and black beans in a colander. Add them to the pot with the tomatoes and vegetable broth, then stir well.

   Ingredients used: 240.0 gr Black Bean, 800.0 gr Canned Tomato, 480.0 gr Kidney Bean, 250.0 ml Vegetable Broth

   Cookware: colander, large pot, wooden spoon

6. Step 6

   Increase to high heat and bring the chili to a boil, stirring occasionally.

   Timer: 5 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Reduce to low heat and simmer uncovered, stirring occasionally, until thickened.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

8. Step 8

   Stir in the salt, black pepper, and lime juice. Remove the pot from the heat.

   Ingredients used: 2.0 gr Ground Black Pepper, 1.0 piece Lime, 8.0 gr Salt

   Cookware: large pot, wooden spoon

9. Step 9

   Divide the chili among bowls and finish with the chopped cilantro.

   Ingredients used: 15.0 gr Fresh Cilantro