29 June, 2011

Chilli sin carne

Long time, no blog! Today I finished my last exam of the season, and I am now free. Free to sit in the sun, should I so desire. Free to watch tv without feeling quilty. Free to roam the streets of Copenhagen, and free to cook food; glorious, glorious food!

Tonight, I had a scrumptious vegetarian chili, served with a tomato salsa and guacamole. Rice would have been delicious, but alas, I can allow myself no such luxuries! Two months of time consuming exams have led me to buy slightly too many take away pizzas, and as of yesterday, I am officially cutting down on carbs. Now let's see how long it lasts...

The photo is terrible, but a chilli is surprisingly hard to photograph, and I was too hungry to mess about.

Chilli sin carne:

Makes enough for about 4 people.

1 tbsp vegetable oil, I used olive
1 large onion, finely chopped
1 clove of garlic, finely chopped
2 tins of tomato
1 red and 1 green pepper, diced
2 sticks of celery, diced
1 tin of red kidney beans, rinsed and drained
1 tin of borlotti beans (or another type of beans, whichever you prefer)
1 tsp cocoa powder
1 tsp ground cinnamon
1 tsp ground cumin
4 tsp samba oelek
1 bay leaf
Salt and pepper

Sauté the onion and garlic in a bit of oil until soft and translucent. Add the two tins of tomato and about a tin of cold water. Add the diced peppers, celery, beans and spices, and bring to a boil. Season with salt and pepper, and leave to simmer for about 30 minutes, while you prepare whatever you want with it: Rice, bulgur, a salad, tortillas, guacamole, creme fraiche  - anything you like. Remember to fish out the bay leaf before serving :)

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