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Chili sin carne

Ingredients (for 4 people):

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 carrot, diced
  • 1 can (400 g) chopped tomatoes
  • 1 can (400 g) kidney beans, drained and rinsed
  • 1 can (400 g) of corn, drained
  • 1 tsp cumin
  • 1 tsp paprika powder (smoked or sweet)
  • 1 tsp chili flakes (to taste)
  • 1 tsp oregano
  • Salt and pepper to taste
  • 500 ml vegetable broth
  • 1 tbsp tomato paste
  • Fresh coriander or parsley (optional, for garnish)

Preparation:

  1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and carrot and sauté for 5–7 minutes, until softened and the onion is translucent.

  2. Add the bell peppers: Add the diced bell peppers and sauté for another 5 minutes. They should soften but still retain some bite.

  3. Add the spices: Now add cumin, paprika, chili flakes, and oregano. Stir everything well and let the spices sauté for 1–2 minutes to release their aroma.

  4. Add the tomatoes and broth: Put the tomato paste and chopped tomatoes into the pot. Stir everything well and then add the vegetable broth. Let the chili simmer over low to medium heat for about 20 minutes to allow the flavors to meld.

  5. Add the beans and corn: Now add the kidney beans and corn and let the chili simmer for another 10 minutes. If needed, you can add more broth or water, depending on how thick or thin you like the chili.

  6. Seasoning: Season the chili with salt, pepper and perhaps a little more chili to taste.

  7. Serving: Serve the chili sin carne hot and garnish with fresh coriander or parsley, if you like. It goes well with rice, bread, or simply as a hearty dish on its own.

Perfectly suited to:

  • Brandstifter “Immer Grün” – the fine acidity and the green jalapeños give your chili a subtle hint of freshness.
  • Firestarter “Hitze Welle” – simply for even more chili flavor.

Tip:

You can also prepare the chili in advance, and it often tastes even better the next day once the flavors have had time to meld. Plus, it freezes really well!

Enjoy your meal – and don't forget: If Brandstifter sauces are too spicy, you're too sweet. 😉

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