CHILI SIN CARNE

(serves 4-6)

2-3 onions
3-4 cloves of garlic
olive oil
1 large sweet potato
3 tins (400g) of tomatoes
100ml uncooked green lentils
1tbsp balsamico
1-1,5tsp salt
a few pinches of black pepper
2-3tsp ground cumin (juustokumina)
a good pinch of ground chili powder
400g precooked kidneybeans
half a lemon

greek/turkish yoghurt
flat leaf parsley/coriander
salted tortilla chips


Chop the onions and garlic cloves and fry them in a large pan/casserole on low or medium heat slowly, for about 10-15mins (I never really timed this) stirring them frequently so they won't burn, till they're really soft and somewhat caramelized. In this way the onions become really, really tasty (one of my latest discoveries! Slowly fried sweet onions make a wonderful base for omelets too, and...)! Chop the sweet potato into small cubes and add to the pan when the onions are done and fry for a few minutes. Add the tinned tomatoes (if you're using whole, squeeze them with your hands over the pan), lentils, balsamico and some of the cumin, chili, salt and pepper. Season this dish to your taste; keep tasting throughout the cooking and add more spices if desired. All I'm saying is that a lot of cumin needs to go in, a lot. (And enough salt!) Rinse the kidneybeans and add them when the sweet potatoes are done (I haven't timed this either but it takes quite some time, maybe somewhere around 30 minutes.. And if they don't seem to soften enough, and the stew is thick already, add some boiling water). Last, just before serving, squeeze the juice of half a lemon in and taste once more if it needs any more spices.

Serve with a dollop of yoghurt and crunched tortilla chips and lots of flat leaf parsley sprinkled on top. This chili goes really nice with new potatoes too, or rice, if you wish.

Don't eat alone, enjoy in good company!

The chili keeps in the fridge for about 5 days and freezes well too. (I also made corn flat bread to go with this on the basis of my potato flat bread, using only corn flour.)