Chili sin carne with dark chocolate

Ingredients

for 6 servings

For the Chili sin Carne

– 480 grams diced tomato, natural
– 100 grams Quinoa white
– 1 tablespoon baking cocoa
– 1-2 rows of fine dark chocolate
– 2 tbsp coconut oil
– 2 tablespoons tomato paste
– 1 onion, finely diced
– 1 carrot, diced
– 1 red paprika, diced
– 1 sweet potato, diced into approx. 1×1 cm pieces
– 1 lime, cut into wedges
– 1 can kidney beans
– 1 can corn
– 1 clove garlic, finely diced
– ½ bunch fresh coriander, chopped
– 1 cup sour cream
– 1 tsp cumin
– ½ tsp paprika, hot
– 300 ml water
– 1 tsp herb salt
– black pepper, freshly ground

Preparation
For the Chili sin Carne

Step 1
In a large pot, heat coconut oil over medium heat. Add onion and garlic and sauté for a few minutes. Add cumin and paprika powder and saute for another 2-3 minutes.

Step 2
Meanwhile, place quinoa in a colander and rinse thoroughly with lukewarm water. Then add quinoa to the pot along with the sweet potato, diced carrots and paprika. Stir well and sauté for a few minutes.

Step 3
Deglaze with the diced tomato and water. Add the tomato paste, the beans and the corn, stir well, salt, pepper and simmer covered for 30 minutes. Stir in between every now and then.

Step 4
Remove the pot from the heat and season the chili. Add the baking cocoa to the chili and add 1-2 more rows of dark chocolate, depending on your taste. Allow to infuse for 5 minutes until the chocolate has melted. Stir again until well blended.

Step 5
Pour the chili into a small bowl and serve immediately with a spoonful of sour cream, cilantro and a lime wedge.