White chili sin carne

Name: White chili sin carne
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 3 Garlic cloves; 2 red peppers; 2 Chillies; 1 (330 ml) pale ale; 2 TEASPOONS Vegetable broth (instant); 1 potty Coriander; 4 TABLESPOONS White wine vinegar; 2 can(s) (425 ml each) broad beans; 7-10 Tbsp Salt; 7-10 Tbsp dried oregano; 7-10 Tbsp smoked paprika powder; 2-4 Tbsp Lime juice

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
3 Garlic cloves
2 red peppers
2 Chillies
1 (330 ml) pale ale
2 TEASPOONS Vegetable broth (instant)
1 potty Coriander
4 TABLESPOONS White wine vinegar
2 can(s) (425 ml each) broad beans
7-10 Tbsp Salt
7-10 Tbsp dried oregano
7-10 Tbsp smoked paprika powder
2-4 Tbsp Lime juice

Directions

1
Peel and finely dice the onions and garlic. Clean, wash and finely dice the peppers. Clean chillies, carve lengthwise, remove seeds, wash and cut into thin rings.
2
Boil up beer, 400 ml water, onions, garlic, paprika and chillies. Stir in broth and simmer covered for about 5 minutes.
3
Wash coriander, shake dry, pluck leaves from the stems. Finely puree vinegar and coriander with a hand blender, except for a little for garnishing.
4
Pour the beans into a sieve and rinse with cold water. Add beans and coriander puree to the soup, bring to the boil and simmer for about 10 minutes.
5
Season soup to taste with salt, 1/2 tsp. oregano, 1 tsp. paprika and lime juice. Arrange white chili and garnish with remaining coriander leaves. Roasted tortilla flat cakes taste good with it.