Chili sin Carne

Ingredients

• 300 g carrots
• 1 onion
• 2 Garlic cloves
• 300 g kidney beans (drained weight; canned)
• 2 stalks celery
• 1 green bell pepper
• 1 yellow bell pepper
• 250 g corn (canned)
• 1 sprig thyme
• 1 stem oregano
• 2 tbsp olive oil
• 400 g diced tomatoes (canned)
• 200 ml vegetable broth
• Salt
• Cayenne pepper

Instructions

1. 1.

   Peel carrots, onion and garlic. Dice carrots into small cubes and finely chop onion and garlic. Rinse beans in a sieve and drain well.

2. 2.

   Wash, trim and slice celery into thin strips. Halve bell peppers, remove seeds, wash and dice. Drain corn in a sieve. Wash thyme and oregano, shake dry, pluck leaves and finely chop.

3. 3.

   Heat oil in a pot and sauté onion with garlic until translucent. Add carrots, celery and bell pepper and cook for 2–3 minutes. Pour in tomatoes and broth, season with salt and pepper, and simmer over medium heat for about 20 minutes.

4. 4.

   Add beans, corn, thyme and oregano and simmer for another 5 minutes. Season chili sin carne with salt and cayenne pepper and serve.