Preparation time20’
Cooking time25’
Level of difficultyMedium
2 tablespoons olive oil
1 medium onion, finely chopped
½ teaspoon garlic, melted
½ teaspoon chili powder
1 teaspoon chili chipotle or chili flakes
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon cumin
½ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper
1 tablespoon tomato puree
1 red pepper, without spores, finely chopped
1 large carrot, finely chopped
250 gr. water, in which we dissolve 1 cube of vegetable broth
100 gr. (1 package) tomato juice
1 tablespoon worcestershire sauce
300 gr. black beans, baked
To serve:
1 avocado, sliced, preserved in lemon
vegan grated cheese
coriander leaves
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, the garlic, the chili powder, the chili chipotle, the paprika, the oregano, the cumin, the cinnamon, salt and pepper. Cook for 1-2 minutes. Add the tomato paste, the peppers and the carrots. Cook for another 2 minutes.
2. Add the water with the broth, the tomato juice, the worcestershire sauce and the beans. Let the mixture simmer for 1 minute. Cover the pot and simmer over medium to low heat for 20 to 30 minutes.
3. Serve the chili in a bowl with avocado, grated cheese, coriander leaves and soft, hot bread!
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