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🍽️ Chili sin Carne with Cashew Rice and Yogurt Dip

493 kcal · 30 min · 4 servings

Ingredients

• red bell peppers 4 pcs
• red onions 2 pcs
• garlic cloves 1 pcs
• oil 2.5 tbsp
• salt pinch
• cayenne pepper pinch
• sweet paprika powder pinch
• tomato paste 2 tbsp
• passata 400 g
• vegetable broth 400 ml
• corn from can 200 g
• kidney beans 200 g
• long-grain rice 300 g
• cashew nuts 50 g
• organic lemons 1 pcs
• plain yogurt 150 g

Instructions

1. 1. Thoroughly wash the bell peppers under running water.
2. 2. Remove the stem and seeds from the bell peppers.
3. 3. Cut the bell peppers into large chunks.
4. 4. Halve the onions and peel them.
5. 5. Peel the garlic cloves.
6. 6. Roughly chop the onions and garlic.
7. 7. Heat 2 tablespoons of oil in a pot over high heat.
8. 8. Add the prepared vegetables to the pot.
9. 9. Season the vegetables with salt, cayenne pepper, and paprika powder.
10. 10. Sauté the vegetables for about 3 minutes.
11. 11. Stir the tomato paste into the vegetables.
12. 12. Fry the tomato paste for about 1 to 2 minutes.
13. 13. Deglaze the mixture with pureed tomatoes and broth.
14. 14. Bring the mixture to a boil.
15. 15. Let the chili simmer gently for about 20 to 25 minutes.
16. 16. Place the corn and beans in a colander.
17. 17. Rinse the corn and beans under cold water.
18. 18. Let the corn and beans drain slightly.
19. 19. Add the corn and beans to the chili after about 15 minutes of cooking time.
20. 20. Let the corn and beans steep briefly in the chili.
21. 21. Bring 700 milliliters of salted water to a boil in a pot.
22. 22. Add the rice to the boiling water.
23. 23. Cook the rice over medium heat for about 12 to 15 minutes.
24. 24. Heat 1 teaspoon of oil in a frying pan over medium heat.
25. 25. Toast the cashew nuts in the pan until golden brown on all sides.
26. 26. Remove the toasted cashew nuts from the pan.
27. 27. Place the cashew nuts on a plate.
28. 28. Roughly chop the cooled cashew nuts.
29. 29. Mix the chopped cashew nuts into the cooked rice.
30. 30. Thoroughly wash the lemon under running water.
31. 31. Halve the lemon.
32. 32. Squeeze the juice out of the lemon.
33. 33. Put 1 tablespoon of lemon juice into a bowl.
34. 34. Mix the lemon juice with the yogurt.
35. 35. Season the yogurt dip with salt and pepper.
36. 36. Season the finished chili with salt and pepper.
37. 37. Add some of the remaining lemon juice to the chili.
38. 38. Plate the chili sin carne.
39. 39. Serve the chili together with the cashew rice.
40. 40. Add the yogurt dip.

Nutrition per serving

• kcal: 493
• Protein: 17 g · Fett/Fat: 19 g · Carbs: 64 g