Chili con Couscous

It also works without: In this colorful, aromatic chili with couscous, turnip, corn and coriander no one misses meat.

Ingredients for 4 servings
• 300 ml of tomato juice
• 150g couscous
• 200g onions
• 2 garlic cloves
• 200 g Swede
• 200 g carrots
• 1 can of peeled tomatoes (400g) red kidney beans
• 1 can (250 g)
• 1 can of small white beans (250 g)
• 1 can of gold corn, (185 g)
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 l. Vegetable stock
• 80 ml cream
• Salt, Pepper
• 5 tablespoons lime juice
• 15 stalks coriander
• 200 g crème fraîche

Time: 35 min plus cooking time 10 minutes

Preparation

1. Boil tomato juice briefly, pour over the couscous. Leave aside to swell for 20 minutes. Fluff with a fork, gradually crumbly. Finely dice the onions and garlic. Rutabaga and carrots, peel, cut into 1/2 cm cubes. Crush tomatoes with juice with hands rough, thereby removing the stem approaches. Kidney beans, kidney beans and corn in a colander cold rinse and drain well.


2. Heat the olive oil in a large pot, sauté onions and garlic until translucent. Turnips, carrots, chili and cumin admit sauté briefly. Admit boil, cover and cook over medium heat 15 minutes with tomato juice and vegetable stock. Then stir in the beans, corn and couscous, briefly boil and cook for another 5 minutes. Stir in cream and season with salt, pepper and lime juice. Cut coriander with the tender stems coarsely. Chili served with crème fraiche and cilantro.

Nutritional information per serving: 437 kcal
• 16 g protein
• 27 g fat
• 29 g carbohydrates