Chili sin carne with chipotle pepper<<
Soup-owner Jamie and chef Thomas once ordered a vegetarian chili dish at a restaurant and were truly fascinated by its special full flavour. After this experience they went on a mission to find the ultimate ingredient. This brought them eventually to a chili-farm which is specialized in dried and smoked chili peppers in Devon, England.
Serves 4 people
- 1 hot and smoky chipotle morita (dried chili, online available, or use chipotle-powder)
- 350 g dried kidney beans, soaked overnight in a large dish of water
- 1,5 l water
- 2 bay leaves
- 50 ml olive oil
- 1 medium-sized onion, finely chopped
- ½ carrot, diced
- 2 cloves garlic, minced
- ½ Spanish red chili, finely chopped
- 1 tsp. paprika powder
- 2 tsp. cumin powder
- 50 g tomato paste
- 1 green bell pepper, roasted, diced
- 1,5 lime, juice
- sea salt
- sour cream
- spring onions
Soak the chipotle-chili in hot water until soft and rinse the softened kidney beans in a colander. Put them in a pan and add water until they are completely covered. Bring to a boil on high heat with a teaspoon of sea salt, the bay leaves and chipotle. Remove possible foam. The beans are ready when soft, takes approx. 75-90 minutes.
Fry the onion, carrot, garlic and red chili with a pinch of sea salt. Add the paprika powder and cumin and stir shortly. Stir in the tomato paste and add the kidney beans. Add the cooking water and extra tap water if necessary until fully covered. Bring to a boil again and boil gently until you have a creamy texture. Then stir in the green bell pepper and season the soup with lime juice and sea salt.
Put the soup in bowls and garnish with sour cream, spring onions and coriander.