Vegetarian chili with peanut butter

This, originally Mexican food, will pleasantly surprise you. For 6-8 people, it is necessary: 1 tablespoon of coconut oil, 1/2 onion, peeled and chopped, 1 large red pepper, chopped …20110120-chili-primary-thumb-625xauto-134896
… 1 clove garlic, crushed, 2 carrots, peeled and grated, 2 tablespoons minced hot pepper of powdered, 1 tablespoon of flakes of red chili peppers, sea salt and freshly ground black pepper to taste, 800 g dried tomatoes, 240 g thick juice tomato, white beans 425 g, 425 g red beans, black beans 425 g (if the beans out of a can, wash it and strain it, otherwise you cook and drain), 1 cup of sweet corn, 1 ½ – 2 cups of broth of vegetables (slightly salted) , 1 hot pepper, cleaned of seeds and chopped, 2 tsp dried oregano 2 tsp dried basil, ½ teaspoon cocoa, 2 tablespoons creamy peanut butter, juice of 1 lime (or lemon).

Preparation

In a pot heat the coconut oil over medium heat. Add onion, pepper, garlic and grated carrots, and fry briefly (so that the onion becomes soft and “glassy”). Add ground hot pepper flakes and red hot pepper, sea salt and black pepper. Cover and simmer over low heat 10 minutes, stirring occasionally. Add remaining ingredients, except lime juice / lemon. Stir, cover and simmer 20 minutes. Remove it from the heat, pour the lime juice, stir and serve immediately with rice integral. You can sprinkle the chili with grated cheese, or pour the Greek yogurt.