I love stews; firstly because there are times when you just don’t have enough time, but also because for years I had a kitchen without a dishwasher. By the way, that is about to change today. Now let’s see how quickly I empty it …
You usually eat chili con carne with rice or bread; I still consider it a stew. Oh, and by the way, never proudly tell a Mexican that you ate ‘their’ chili con carne, because they rather see it as ‘Tex-Mex’, a cuisine that you can find in American states bordering Mexico, with Spanish, American and Mexican influences. Because I also don’t want to forget the vegetarians, we are going for a chili today sin carne, without meat.
Heat the oil in a frying pan and sauté the onion, garlic and finely chopped jalapeño – omit the seeds – until soft. Add all the spices and cook for a few more minutes. Then add the lentils, beans, diced tomatoes and puree. Simmer for 15 to 20 minutes until your sauce has the desired consistency. Add the corn towards the end. Serve with a dollop of sour cream and rice, bread or soft tortillas. Also delicious over the tortilla chips from the oven, during an evening of Netflix.
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