Chili and bread

You can serve the chili with rice, bread, or tortillas, or enjoy it on its own.
For extra freshness and balance, add lime juice, avocado pieces, and sour cream.

Ingredients

• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 red bell peppers, diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1 tbsp cocoa powder
• 1/2 tsp chili powder (to taste)
• 1 tbsp olive oil
• 400 g cooked black beans, rinsed
• 200 g cooked lentils (black or brown)
• 1 sweet potato, diced
• 400 g canned tomatoes
• 500 ml vegetable stock
• Up to 200 ml water, as needed
• Salt, to taste
• Fresh parsley, chopped

Method

1. Base
   Heat olive oil in a large pot over medium heat. Add onion and sauté 5–7 minutes until soft and lightly golden.

2. Spices
   Stir in garlic, smoked paprika, cumin, cinnamon, cocoa, and chili. Cook 1–2 minutes until fragrant.

3. Vegetables
   Add bell peppers and sweet potato. Cook about 5 minutes, stirring.

4. Liquids and legumes
   Add tomatoes and vegetable stock. Add water if needed to cover. Stir in beans, lentils, and salt.

5. Simmer
   Cover and simmer 30–40 minutes until the sweet potato is tender and the chili thickens. Adjust seasoning.
   Serve hot with parsley. Tip: even better the next day.

Skillet Spelt Flatbreads

Ingredients

• 200 g spelt flour
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tsp baking powder
• 100 ml water, as needed
• 2 tbsp olive oil

Method

1. Dough
   Mix dry ingredients. Add water gradually to a soft dough. Knead in olive oil.

2. Shape
   Divide into 6–8 pieces. Roll into thin rounds, about 0.5 cm thick.

3. Cook
   Pan-fry 2–3 minutes per side until golden and blistered.

4. Serve
   Best warm, great with chili.