Chili without meat is such a treat! Adding Jarlsberg® makes it complete – and very sweet.
Ingredients
- 150 g Jarlsberg® Original
- 1 yellow onion
- 3 cloves garlic
- 1 red chili pepper
- 1 tsp cumin
- 1,5 tsp smoked paprika powder
- 1 tsp oregano
- 3 tbsp tomato paste
- 400 g canned tomatoes
- 3 dl water
- 10 g vegetable bouillon
- 250 g sweet potato
- 2 peppers
- 2 carrots
- Salt and pepper
- 200 g beans (such as black, white or kidney beans)
- 100 g corn
- Fresh cilantro
- Fresh parsley
- Nacho chips
Topping:
Here is how you do it
Finely chop the onion, garlic and chili. Measure all the spices and put them in a small bowl. Peel the sweet potato and carrot and cut them into small cubes. Slice the peppers into smaller pieces. In a large saucepan, start by sweating the onion and garlic in a little oil until soft and translucent. Add the chili pepper and spices. Stir well, then add the tomato paste and canned tomatoes. Add the water and bouillon and bring to a boil. Add the vegetables. Allow to simmer over low heat until the sweet potato and carrot are completely tender. Season with salt and pepper and add the beans towards the end of cooking. For a spicier dish, add a little extra chili powder or cayenne pepper. Serve the chili with corn, fresh herbs and nachos chips. Top with lots of shredded Jarlsberg®.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.
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