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Vegetarian Chili

Vegetarian Chili
50 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
1 red Bell pepper
2 tablespoons Olive oil
1 Yellow onion
2 tablespoons Tomato paste
200 grams Kidney beans (canned)
150 grams Soy bean (canned)
1 can corn kernels (225 grams or 8 ounces)
1 can crushed Tomatoes (400 grams or 14 ounces)
1 teaspoon Chili powder
Salt
black, freshly ground Pepper
1 generous pinch Cayenne pepper
400 milliliters Vegetable broth
1 tablespoon minced cilantro leaf
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Preparation steps

1

Rinse pepper, cut in half, remove seeds and ribs and dice. Peel and chop onion.

2

Heat oil in a pan and sauté peppers and onions. Add tomato paste and canned tomatoes (with juice). Bring to a boil.

3

Drain beans and corn and add to pot. Pour in broth and season with salt, pepper, cayenne pepper and chili spices. Slowly bring to a boil. Simmer for about 30 minutes over low heat. Taste, season if necessary and serve sprinkled with cilantro.