Pic by Franzi.
Eating gluten-free means I am hungry all the time! Luckily, this changed with this recipe for Chili sin Carne. It was funny to prepare because it feels like cooking a lentil soup the whole time and then finally it really turns into a… Chili sin Carne. Yummi!
Recipe: Serves 4.
250 g red lentils, 1 can kidney beans, 1 can tinned corn, 2 potatoes (peeled and cut into cubes), butter, 1/2 package sieved tomatoes, chili powder, 2 garlic cloves (minced), 1 onion (minced), 1250 ml vegetable stock, paprika, curry powder, salt, pepper.
Melt the butter in a big pot, roast the minced onions and the garlic. Add potatoes. Rinse the red lentils and add to the potatoes and onions. Add the vegetable stock and cook for app. 25 minutes. Rinse the kidney beans and the corn and add to the lentils. Cook for some more minutes, then add the sieved potatoes. Season with chili, curry powder, paprika, salt and pepper.
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