Chili Con Couscous


No this is not an April’s fool! This is a delicious recipe for a vegetarian chili I prepared for my family the other day. Nothing is quite as comforting as enjoying a bowl of chili, especially when you’re in good company. Since in my opinion a chili always tastes better if it had time to rest, I prepared it a day in advance. This way I just had to bring it to the boil the next day – voila our super quickly cooked dinner!

I took the recipe from and adapted it a little bit. I reduced the amount of broth by half for example, because I don’t like a very liquid chili. Otherwise this dish had a very intense taste, I think it was not too much different from the version with meat. Cream and lime juice worked magic to balance the chili taste, and especially the lime juice provided the dish with the special kick πŸ™‚

Ingredients (serves 4):

300 ml tomato juice
150 g couscous
200 g onions
2 cloves garlic
1 small red chili
300 g carrots
400 g peeled tomatoes
250 g small white beans, canned
200 g sweet corn
250 g canned kidney beans
500 ml vegetable broth
80 ml whipping cream
5 tbsp lime juice
100 g creme fraiche
1 tbsp fresh coriander
Olive oil, chili powder, salt, pepper

Bring the tomato juice to the boil in a sauce pan and pour the couscous in. Take the pan off the heat and soak the couscous for about 20 minutes. While you prepare the vegetables come back to the couscous now and then and stir with a fork to keep it fluffy. Chop the onions, peel the carrots and cut them into small pieces. Peel the garlic cloves and prepare a garlic press. Roll the chili to remove the seeds and cut into very small pieces. Pour off the water from the bean/corn cans and wash the beans and corn under clear water.

Heat up some olive oil in a large pot. Press in the garlic and add the onions to braise them lightly. Add the carrots, and after a while the peeled tomatoes and the vegetable broth. Let boil for about 15 minutes keeping the lid on the pot. Add beans, corn and couscous and bring to the boil again. Season with salt, pepper, chili powder and chili. Wait for another 5 minutes while you chop the coriander. Stir the chopped coriander as well as the whipping cream and the lime juice under. Serve with white bread and the creme fraiche.

Tip: Serve with tortillas, fresh cucumber and grated cheese to make some delicious wraps πŸ™‚


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