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Cookware

Chilli Con Carne with Rice and Avocado

Item No. REC5069EU
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By Katarina
Total Time
1h 0m
Easy
2
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Ingredients

  • 1 onion
  • 3 cloves of garlic
  • 7oz carrots
  • 3.5oz celery
  • 1 tbsp cumin powder
  • 4 tbsp olive oil
  • 8.75oz Pardina lentils
  • 1 tbsp tomato paste
  • 1 tbsp smoked paprika powder (hot)
  • 2 bay leaves (small)
  • 2 cans of tomatoes (chunky, 400g each)
  • 1l vegetable broth
  • 5-10g chocolate (dark 70%)
  • salt
  • pepper
  • 1 can of kidney beans
  • 1 can of corn
  • 2 green peppers (diced)
  • 1 small avocado
  • 1 cup of sour cream

Instructions

Step 1
Finely dice onions and garlic. Peel carrots, clean celery and cut into small cubes.

Step 2
Heat oil in a large pot. Saute onions and garlic in it over medium heat for 3 min. Add carrots and celery and sauté for 2 min. Add the lentils and sauté for 1 min. Add tomato paste, cumin, smoked paprika and bay leaf and saute briefly while stirring.

Step 3
Pour in tomatoes and broth, bring to a boil, cover and cook over medium heat for 40-45 min.

Step 4
Stir stew occasionally and add a little broth towards the end of cooking time if it is too thick.

Step 5
Add green bell pepper cubes.

Step 6
Chop chocolate and melt in lentil chili. Season the lentil chili with salt and pepper. Add the drained, rinsed kidney beans and corn kernels and heat briefly