Spicy Red Bean Chili

with avocado and feta dip
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Spicy Red Bean Chili
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the spicy chili
2
small Carrots
2
1
2
green Pepperoncini (drained)
4 tablespoons
250 grams
1 packet
100 milliliters
1 can
Red Beans
For the dip
1
ripe Avocado
50 grams
2 tablespoons
1

Preparation steps

1.

For the chili: Peel the carrots and cut into small pieces. Peel the onions and garlic and chop finely. Cut the peppers into rings.

2.

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. 

3.

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.

4.

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.