Bean-Red Pepper Chili

Ingredients

• 150 g celery sticks (3 stalks)
• 1 yellow bell pepper
• 2 tbsp olive oil
• Salt
• 250 g white giant beans (canned; drained weight)
• 400 g pizza tomatoes (canned)
• 0.5 tsp hot paprika powder
• 0.5 tsp chili powder
• 40 g coriander (1 bunch)
• a pinch raw cane sugar

Instructions

1. 1.

   Wash, trim and, if necessary, split the celery sticks into about 5 mm thick slices.

2. 2.

   Halve the bell pepper, remove seeds, wash and cut into roughly 1 cm cubes.

3. 3.

   Heat olive oil in a pot. Sauté the celery and pepper pieces. Add 50 ml water, season with salt, cover and simmer over low heat for 5 minutes.

4. 4.

   Meanwhile rinse the giant beans in a sieve and drain.

5. 5.

   Add the pizza tomatoes and beans to the pot with the celery. Stir in paprika and chili powders, bring to a boil, then reduce heat and let it gently bubble uncovered for about 5 minutes.

6. 6.

   In the meantime wash coriander, shake dry and pluck the leaves; set aside a few and chop the rest.

7. 7.

   Season the vegetables with salt and a pinch of sugar. Fold in the chopped coriander. Serve the chili garnished with fresh coriander leaves.