- For the spicy chili
- 2 small Carrots
- 2 Onions
- 1 Garlic clove
- 2 green Pepperoncini (drained)
- 4 tablespoons Vegetable oil
- 250 grams mixed ground meat
- 1 packet frozen Herbes de Provence
- 100 milliliters Tomato juice
- 1 can Red Beans
- Cayenne pepper
- For the dip
- 1 ripe Avocado
- Lemon juice
- 50 grams Feta cheese
- 2 tablespoons Yogurt (0.1% fat)
- 1 Shallot
For the chili: Peel the carrots and cut into small pieces. Peel the onions and garlic and chop finely. Cut the peppers into rings.
Heat the oil in a large skillet and sauté the ground meat, carrots, onions and garlic. Add the peppers and herbs. Stir in the tomato juice and cook down until all liquid evaporates.
Strain the red beans, rinse and then mix into the chili. Simmer over low heat for 5-8 minutes. Season with salt and cayenne pepper.
For the dip: Cut the avocado in half, pit and scoop out the flesh. Mash with the lemon juice then mix in the crumbled feta and yogurt. Purée then season with salt and pepper. Peel the shallot, finely chop and mix in. Serve the chili with a dollop of dip.