The kitchen smells wonderful when you cook a pot with lots of delicious spices and chili. This chili tastes as good a summer day as a winter evening
Chili is anti-inflammatory and can alleviate symptoms when, for example, you suffer from a cold. Chilin is also rich in vitamin C, which helps the body to absorb important iron and counteracts infection.
Ingredienser
- 1 eggplant
- 1 yellow onion
- 3 carrots
- 2 tablespoons dried oregano
- 1 tablespoon cinnamon
- 1 tablespoon chili flakes
- 2 tablespoons smoked paprika powder
- 1 tablespoon kumin
- salt and black pepper
- 400 grams of crushed tomatoes
- 8 dl water
- 1 vegetable broth
- 380 grams of kidney beans
- 2 teaspoon sambal oleke
- 2 dl red lenses
- 20 grams of dark chocolate (70%)
- 1 lime
- 2 dl Cheddar cheese
- 8 pieces of tortilla bread
- 2 avocado
- 2 dl sour cream
- 0.5 dl fresh coriander or parsley
GÖR SÅ HÄR
- Pre heat the oven at 275 ° C.
- Grill (roast) the eggplant in the oven for about 15 min
- Peel of the shell. Cut the roasted eggplant into pieces
- Peel and chop the onion as well as the carrots
- Cook the onions and carrots in a frying pan with oil for 15 minutes
- Add crushed tomatoes, 2 tablespoons dried oregano, 1 tablespoon cinnamon, 1 tablespoon chili flakes, 2 tablespoons smoked paprika powder, 1 tablespoon kumin, salt, black pepper, sambal oleke, kidney beans, water, vegetable broth and chocolate.
- Boil for about 1 hour
- When serving press over a lime
- Serve to tortilla bread, sour cream, grated cheddar cheese, avocado, fresh coriander or parsley
