Bean Chili with Yoghurt and Pickled Red Onion

Serves 4

1 large yellow onion, peeled coarsely chopped

3 peeled garlic cloves, sliced

2 carrots, peeled and chopped

1 tablespoon butter

1 tablespoon olive oil

1/2 teaspoon red chili flakes

1 tablespoon dried thyme

1 tablespoon smoked paprika

2 red peppers, seeded and chopped

1 can black beans

1 can kidney beans

1 can crushed tomatoes

1 cup beer

1/2 cup chili sauce

2 tablespoons honey

1 tablespoon soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper

Pickled red onion

2 red onions, peeled and thinly sliced

1/2 cup white vine vinegar

3/4 water

1/4 cups sugar

For serving

fresh cilantro

1 cup greek yoghurt

1.In a large pot sauté onion, garlic and carrots in butter and oil until the onions goes soft.

2.Add spices and peppers and cook for 2 minutes.

3.Add the rest of the ingredients and let the chili simmer for 40-60 minutes.

4.Bring vinegar, water and sugar to a boil and simmer until the sugar has resolved, cool.

5. Add the red onion to a bowl and add the vinegar. Let soak for 30 minutes.

6.Serve the chili with red onion, yoghurt and cilantro.

Photography  by Lisa Bjorner