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Recipe: Great Veggie Chili

This recipe serves about 4 people.

What you need:

• a few potatoes (6-8 larger ones)
• a few carrots (about 3)
• a big onion
• garlic
• 2 cans of chopped tomatoes
• one bell pepper
• a can of kidney beans
• a little bit rice
• red wine
• sugar
• parsley
• cinammon
• smoked chipotle peppers
• nutmeg
• caraway
• vegetable stock

At first chop the onions into medium sized pieces, do the same with the carrots. Chop the garlic in smaller pieces take one or two cloves depending on how much garlic you like. Chop as much chipotles as you think are good. I’d recommend two. Now heat up some olive oil and fry the chopped vegetables a little bit. Now add as much red wine to cover it all and add some sugar, caraway, salt and black pepper. Now let it boil until the red wine is almost gone.

Meanwhile cut the potatoes into medium sized cubes (dont remove the skin!) and add them as soon as the red wine is gone, now add as much vegetable stock until the potatoes are not completely covered. Add the cans of chopped tomatoes to cover the potatoes. Now cook that for about 30 minutes and stir from time to time to keep the chili from scorching.

Now cut the bell pepper into short slices and put it aside. Wash the kidney beans and get a cup of rice.

After 30 mins check if the potatoes are soft enough to eat them (the still have to be somewhat firm).

If the potatoes are good, add the rice, the pepper, the beans, a little bit of parsley, some nutmeg and a little bit of cinnamon (seriously!) and cook it on low heat for another 30 minutes.

Afterwards check if something is missing and add spices if needed.

Now wait for the chili to cool down. Ideally you should leave it for a night and then re-heat it the next day (add some water if neccessary).

If you want that extra ground meat feeling, get a veggie burger pattie and chop it into small pieces. Then fry it with some red pepper powder and add it.

That’s it, enjoy your meal!