Vegetarian Chili sin Carne with Grünkern (Chili De Frijoles)
A simple and healthy vegetarian chili made with the German grain, Grünkern. Easily substituted with spelt, freekeh or other grain of choice.
3small yellow onions,chopped
1 1/2tablespoonsdried oregano
pinchof cayenne pepper
1x 400 g can organic chopped tomatoes
1x 400 g can kidney beans
1fresh red chilideseeded and membrane removed, thinly sliced
1square dark chocolate (70% cacao) (10 g)
1/2teaspoonsea salt,or to taste
freshly ground pepper,to taste
To garnish (optional)
fresh herbs such as flat-leaf parsley or cilantro
sprinkling of chili flakes for extra heat
In a large non-stick saucepan heat the oil over medium-high heat. Add the onion and garlic and sauté until the onion is transparent, about 6-7 minutes.
Add the red pepper and carrot and sauté for 3-4 minutes. Add the spices and stir for 1 minute.
Next add the chopped tomato, Grünkern and water. Bring to a simmer, reduce heat slightly and cook for 30 minutes.
Add the kidney beans and fresh chili, cook for 2-3 minutes, then add the chocolate, and season with salt and pepper. Stir until chocolate melted and well combined.
Serve into bowls. Garnish with fresh parsley or cilantro and serve with a wedge of lime.
I added the fresh chili at the end as I like it’s fresh flavors. But if you prefer you can add it along with the red pepper and carrots. This will mellow it’s flavor. Be sure to remove the white membranes along with the seeds, unless you like things spicy. This is where the heat is.
I serve the lime on the side, but you could also squeeze a whole lime in with the Chili sin Carne before serving. For me, lime is a must, as it adds the perfect amount of fresh and brightly flavored acidity.
I like to serve this over blanched spinach.
When reheating leftovers you may want to add a little more water, as the Grünkern will soak up some of the liquid as it sits.