A winter evening classic revisited with a touch of ApothicAri. Fire Vinegar awakens the flavors and adds subtle depth to this rich and comforting dish. Delicious in a vegetarian version or with ground beef, depending on your mood!
Preparation time: 15 minutes
Yield: 4 to 6 servings
Ingredients
- 1 onion, chopped
- 2 garlic cloves, minced
- 400 g ground beef or textured vegetable protein, to be browned at the beginning with the onion and garlic
- 1 red bell pepper, diced
- 1 carrot, finely diced
- 2 tablespoons olive oil
- 1 tablespoon ApothicAri Fire Spice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (29.5 oz) diced tomatoes
- 1 can (540 ml) red kidney beans, rinsed and drained
- 1 cup corn kernels
- 1 to 2 tablespoons of ApothicAri Fire Vinegar ( to taste)
- Salt and pepper to taste
Preparation
- In a large saucepan, sauté the onion and garlic in olive oil over medium heat.
- Add the bell pepper, carrot, and spices. Cook for 3 to 4 minutes to coat them well.
- Add the ground beef or textured vegetable protein (TVP) and cook until browned.
- Add the tomatoes, beans, and corn. Bring to a boil, then reduce the heat.
- Simmer for 25 to 30 minutes over low heat.
Tip: Serve with rice, fresh cilantro, avocado, cheese, or a spoonful of Greek yogurt. For a spicier chili, add a dash of Fire Vinegar or fire spices just before serving.