Chili sin Carne with Rice

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 500 g tomatoes
• 2 small zucchini
• 1 small eggplant
• 1 large onion
• 3 tbsp Olive oil (30 g)
• 4 tbsp tomato paste
• 2 cans kidney beans (400 g each; drained weight)
• 1 can corn (285 g; drained weight)
• 3 sprigs parsley
• 200 g rice
• 400 ml Vegetable broth
• Salt
• black pepper
• 1 pinch cayenne pepper
• 1 tsp chili powder

Instructions

1. 1.

   Clean, wash, halve the bell peppers and cut into cubes. Boil tomatoes briefly, cool, peel, quarter, seed, and dice.

2. 2.

   Heat oil in a large pot. Sauté onion over medium heat. Add tomato paste and half of the tomatoes, then blend finely.

3. 3.

   Drain kidney beans and corn in a sieve, rinse, let drain. Wash parsley, shake dry, pluck leaves, and finely chop.

4. 4.

   Cook rice according to package instructions. Meanwhile add beans, corn, and vegetables to the pot. Pour in broth, season with salt, pepper, cayenne, and chili powder; bring to a gentle boil and simmer over low heat for 12–15 minutes.

5. 5.

   Serve Chili sin Carne with Rice in bowls and sprinkle with parsley.