Three bean chili con carne

This is just about as good as the chili I make with lambs mince. You can use any type of beans you like. I added fresh corn, it gives a lovely crunch and a sweetness that adds an additional layer to the flavors of the dish.

Serves 4

Ingredients:

100g chickpeas

100g kidney beans

100g butter beans

2 fresh corn on the cob (or 1 jar of corn)

1 red or yellow bell pepper

2 tinned tomato (800ml)

2 tbsp tomato paste

2 tbsp oil - avocado

2 yellow onions

3 garlic cloves

2 tsp raw cacao powder

150ml red wine

1 red chilli or 2 tsp dried chilli (5 drops of tabasco as a last resort)

1 cinnamon stick

1,5 tsp ground cumin

1,5 tsp ground coriander

pepper + salt

Instructions

1. Chop the onions and chilli, fry in a thick bottomed pan with the oil, till the onions have turned slightly soft and glazy.

2. Add the spices, pepper, salt and the garlic, fry for about 3min.

3. If using minced meat, add now, fry in the spices till brown. Till cooked through.

4. Add the wine + stock, allow this to simmer so that the alcohol can evaporate. This will take approx 3-5min.

5. Add the tinned tomato and paste, corn, bell pepper + the beans.

6. Now allow this to cook on a low heat for up to an hour, the longer the better (in fact it will taste even better the day after). Keep on eye on it, giving it an occasional stir.

7. Before serving, stir in the cacao powder.

Serve with some sour cream, maybe some corn tortillas on a bed of (brown) rice. Heaven!