Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chilli
Toppings
How it's done
Chilli
Heat the oil in a non-stick frying pan. Brown the mince for approx. 3 mins., remove. Briefly sauté the onions and garlic, return the mince to the pan, continue to cook for approx. 2 mins. Mix in the tomato puree, chilli and chilli flakes. Add the tomatoes, beans and cocoa, pour in the stock, season with salt, bring to the boil. Reduce the heat, simmer uncovered for approx. 30 mins.
Toppings
Serve the chilli in bowls, garnish with the toppings.
| Serve with: | Vegan cornbread. |
|---|---|
| Tip: | Make the bean chilli the night before, allow to cool, leave to infuse in the fridge and reheat the following day for a more intense flavour. |
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