Heat the oil in a large heavy pan and add the onions. Fry until lightly golden. Add the chili, paprika, cumin and about a tablespoon of the palm sugar. Watch the heat at this stage to prevent the sugar and spices burning.
Stir in the beans and mix well. Add garlic, tomatoes and stock and stir well.
Simmer partially covered for around 40 minutes stirring occasionally to prevent sticking.
Once some of the liquid has reduced, add the tomato paste to thicken the chili. Add salt to adjust the seasoning and finally add palm sugar to adjust the depth. Add a little at a time stirring and tasting to get the flavour right. You may need a little more or less depending on your taste.
You could substitute palm sugar with muscavado sugar but the palm sugar has a caramel / fudge flavour which adds more to the flavour.
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 44.1mg||14 %|
|Sodium 544mg||19 %|
|Potassium 557.2mg||15 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 38.3g|
|Protein 5.9g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 198
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