Enjoy the chili on its own, with rice, bread, tortillas, or your favorite side. For extra freshness, squeeze some lime juice on top or add slices of avocado.
Ingredients:
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 red bell peppers, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon cocoa powder
- 1/2 teaspoon chili powder (or to taste)
- 1 tablespoon olive oil
- 400 g cooked black beans (or canned, rinsed)
- 200 g cooked black or brown lentils
- 1 sweet potato, diced into small cubes
- 1 can of peeled tomatoes (400 g)
- 500 ml vegetable broth
- 200 ml water (if needed)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Prepare the base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and slightly golden.
Add the spices:
Stir in the minced garlic, smoked paprika, cumin, cinnamon, cocoa powder, and chili powder. Cook for 1–2 minutes until fragrant.
Cook the vegetables:
Add the diced red bell peppers and sweet potato. Mix well and cook for 5 minutes.
Add the liquids and legumes:
Pour in the canned tomatoes and vegetable broth. Add 200 ml of water if needed to cover all the ingredients. Stir in the cooked black beans and lentils. Season with salt to taste.
Cook the chili:
Cover the pot and let it simmer on low to medium heat for about 30–40 minutes, until the sweet potato is tender and the sauce has thickened. Stir occasionally and add more water if necessary.
Finish and serve:
Once the chili is cooked, taste and adjust the seasoning if needed. Serve hot, garnished with freshly chopped parsley.
Recipe for skillet flatbreads with spelt flour
Ingredients:
- 200 g spelt flour
- 1 teaspoon cumin
- 1/2 teaspoon paprika powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 100 ml water (adjust as needed)
- 2 tablespoons olive oil (for the dough and cooking)
Instructions:
Prepare the dough:
In a large bowl, mix the spelt flour, cumin, paprika powder, smoked paprika, salt, and baking powder. Gradually add water while mixing until a smooth and soft elastic dough forms. If the dough is too sticky, add a bit more flour. Finally, knead in 1- 2 tablespoon of olive oil.
Shape the flatbreads:
Divide the dough into 6–8 equal portions. Roll out or flatten each piece with your hands into thin flatbreads (about 0.5 cm thick).
Cook in a skillet:
Heat a skillet over medium heat and lightly brush it with olive oil. Place a flatbread in the skillet and cook for 2–3 minutes on each side, until golden brown and bubbles form on the surface. Repeat for all flatbreads.
Serve:
These flatbreads are best served warm. Pair them with soups, salads, stews, or enjoy them with spreads.
