Chili Sin Carne

Peel the onions and chop finely. Peel the garlic as well and press it through the garlic press.

Heat oil in a 9 liter pot and sweat the onions and garlic in it until colorless. Add chili powder, cumin, cinnamon sticks and tomato paste, pour water and chop the canned tomatoes directly into the pot.

Peel, dice and add carrots. Halve peppers, remove seeds and white walls and chop into small cubes and add as well. Bring everything to a boil and cook over medium heat, stirring frequently, for about 10 minutes.

Meanwhile, peel the potatoes and grate them into the pot. Clean the mushrooms and slice finely. Rinse the corn and beans in cold water and add to the stew along with the peas and mushrooms. Let everything simmer for another 20 minutes.

Season to taste with salt, pepper and bouillon cube. Wash and clean the spring onions and cut them into fine rings. Serve the chili sin carne garnished with onion rings and crème fraîche.

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