Chili con Queso
Delicious vegetarian chilli

Chili con Queso

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  • Cook: 20 min
  • Servings: 4


  • 1 tbsp olive oil
  • 2 red onions , finely chopped
  • 2 cloves garlic , finely chopped
  • 1 x 400 g tins of kidney and white beans
  • 2 x 400 g tins of plum tomatoes
  • 3 tsp grounded chili
  • 4 tsp grounded cumin
  • 2 tsp salt
  • black pepper , to taste
  • 25 g dark chocolate 70%
  • 1 package Apetina® Queso Fresco , diced
  • 1 red pepper , chopped
  • 1 yellow pepper , chopped
  • 100 ml sour cream
  • 1 handful of fresh parsley chopped


Add in different veggeis and beans to your liking


Serve with rice and tortilla chips

A delicious vegetarian chili with fried queso fresco making for a filling and flavourful meal.

Heat olive oil in a saucepan. Add onion and garlic and cook over medium heat until soft, about 5 minutes while stirring.

Add beans, tomatoes, grounded spices, salt, pepper and cook for another 5 minutes. Add chocolate and stir till melted. Add red and yellow pepper. Season to taste with salt and pepper.

Heat olive oil in a frying pan. Fry queso fresco at medium to high heat 5-10 minutes or till surface is golden.

Add fried queso fresco to the chili and serve with rice, nachos, cremefraiche and parsley.


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