I run. I eat. I travel.


200g canned white beans

100g canned red beans

50g dried azuki beans

100g red lentils

1 tbs pure unsweetened cocoa powder

2 tbs fine sugar for caramelizing

lemon juice from 1/2 lemon

zest from 1 lemon

2 carrots

2 tbs fresh orange or blood orange juice

1/2 zucchini

1/2 finely chopped onion

2 peeled and finely chopped garlic cloves

200g canned diced tomatoes

30g chopped cashew nuts

1/2 chopped apple

1/2 chopped pear

150g canned corn

1/4 red or yellow chili pepper (or more if not very hot)

1 chopped bell pepper

10 dried dates, chopped

3 tbs tomato paste

1 cup water or vegetable stock

Spices to taste:

freshly ground pepper, dried oregano, sweet paprika powder, ground coriander, ground mustard seeds, chili flakes, star anise, cumin, cardamom, black Urfa pepper, pulbiber

2 bayleaves

1 rosemary sprig


sour cream or yoghurt

Spices to taste: Pulbiber, Black Pepper, Sweet paprika, cilantro seeds, cumin, a tiny bit of sage, 2 bay leaves, 4 cardamom seeds, 1 piece of star anise, oregano, a dash of ras-el-hanout spice blend, chili powder,salt


Dice the carrots and roast them in a pan, when they are browning, add sugar to caramelize.Add the diced zucchini, garlic and the cashew nuts as well as the bell and chili pepper, roast a bit more and set the pan aside.

In a big pot, brown the onions, add the mustard seeds and cocoa powder and then slowly pour in the vegetable stock (careful, it gets steamy).

Add the tomatoes, bayleaves, rosemary, cardamom, dates, tomato paste, corn, all beans and lentils, pear and apple, lemon juice and zest and let it simmer for at least 30 minutes.

Add all other spices and water if needed, wait for another 15 minutes.


For serving, add one scoop of sour cream and enjoy the perfect bad weather food – even if it’s sunny outside 🙂chili


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