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Time of preparation: 40+ min

Difficulty: easy

Serves 4

For the chilli sin carne


  • 2 red onions

  • 1 tbs tomato paste

  • 1 tsp cacao

  • 2 tsp ground coriander seeds

  • 250 g red beans

  • 3 sweet potatoes

  • 1 bottle tomato puree (690 g)

  • 500 ml water

  • 1 red pepper

  • salt and pepper

Cook the soaked beans and keep the bean water.

Finely chop the onions, water-fry them, season with salt and a little pepper. Add tomato paste, cacao, and coriander seeds, and cook until fragrant. Then add the red beans, evenly cubed sweet potatoes and stir well. Sauté for a couple of minutes. Pour tomato puree and bean water over it. If necessary, add more water. Simmer at low heat until potatoes become soft. Season to taste. A couple of minutes before the dish is finished, add finely chopped peppers.

Chilli goes very well with roasted corn as well as quinoa with fennel.

For the quinoa with fennel and chives


  • 4 fennel bulbs

  • 1 leek

  • 250 g quinoa

  • bunch of chives

  • salt and pepper

Finely slice the fennels and leek. Then roast them at 180 °C until golden-brown. Stir a couple of times and add a little salt. Cook quinoa al dente and let it cool. Make sure you don't overcook it – taste it to check if it is still slightly hard. Mix all ingredients together and season, if necessary. Garnish with finely chopped chives.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.


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