FRIJE

Instructions

• 1.   Pickles (optional): Squeeze the juice of the lime into a bowl. Add 1 pinch of salt and 1 tsp of red wine vinegar per person. Cut the red onion in half and finely slice it. Add it to the bowl, mix well, and let it rest while you prepare the chili (stirring occasionally to ensure that all the onion is soaked).
• 2.   Slice the yellow onion and dice the orange bell pepper (or red... or carrots) into small cubes. Mince the garlic. Drain the red beans (or black beans) and corn.
• 3.   In a thick-bottomed pot, heat a little oil. Add the yellow onions and bell pepper and sweat them for a few minutes.
  Add the garlic, paprika, cocoa, oregano, and tomato paste.
  Add the ground beef and cook for an additional 1 to 2 minutes.
• 4.   Finally, add the crushed tomatoes and beans. Reduce the heat and simmer for about 12 to 13 minutes.
• 5.   Drizzle the chili with 1 tsp of black balsamic vinegar per person and continue cooking for 3 minutes, stirring. Season with salt and pepper.
  Cut the avocado in half, remove the pit and skin, then slice the flesh.
• 6.   Optional: Stir in half of the Greek yogurt into the chili and/or add a glass of water if necessary. Adjust the seasoning if needed. Mix well.
• 7.   Serve hot with the remaining Greek yogurt on top (or a tablespoon of sour cream) (optional, but useful if the dish is spicy) and the avocado slices.
  You can garnish the chili by adding some pickled red onions and freshly chopped cilantro on top.

Notes & Suggestions

• To vary, replace the red beans with black beans and to mellow the bell pepper, use carrots instead!

Nutritional information *