Fresh chili sin carne with spinach and endive

• Extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 6 cloves garlic, thinly sliced
• 2 red peppers, seeded and finely chopped
• 2 jalapeños, seeded and finely chopped
• 4 teaspoons The Spice Club Chili Con Carne Mix
• 1 head of endive, washed and coarsely chopped
• 2 x 400g cans cannellini beans, drained and rinsed
• 1 liter vegetable or chicken stock
• Parmesan cheese
• 200 g spinach, washed and coarsely chopped

For the garnish:

• Sour cream or Greek yogurt
• Crumbled tortilla chips

Step 1: Fry onions and garlic

• Heat the olive oil and butter in a large saucepan over medium heat. Add the finely chopped onion and garlic and cook until soft, about 5 minutes.

Step 2: Add peppers and spices

• Add the chopped peppers and jalapeños. Stir in The Spice Club Chili Con Carne mix and cook for another 2 minutes.

Step 3: Add vegetables and beans

• Add the chopped endive and spinach and cook until they start to wilt. Stir in the drained cannellini beans.

Step 4: Add broth

• Add the stock and bring to a boil. Let it simmer on low heat for 20 minutes.

Step 5: Serving

• Season the chili with Parmesan cheese, and salt and pepper if desired. Serve with a dollop of sour cream or yogurt, crumbled tortilla chips, and additional Parmesan cheese if desired.