Chili sin Carne with Sour Cream and Flatbread

Ingredients

• 2 onions
• 2 cloves garlic
• 1 green bell pepper
• 400 g cherry tomatoes
• 2 tbsp olive oil
• 0.5 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato paste (30 g)
• 400 g chopped tomatoes (canned)
• Salt
• 400 g kidney beans (canned; drained)
• 400 g white beans (canned; drained)
• 200 g corn kernels (canned; drained)
• 1 handful coriander (5 g)
• 1 Organic Lime
• 4 whole wheat tortillas
• 4 tbsp Greek yogurt (80 g)
• smoked paprika powder

Instructions

1. 1.

   Peel the onions and garlic and dice them finely. Halve, deseed, wash, and dice the bell pepper. Wash and halve the tomatoes.

2. 2.

   Heat the oil in a pot. Sauté the onions, garlic, and bell pepper in it for 3 minutes over medium heat. Sprinkle with cayenne pepper, cumin, and coriander, add the tomato paste and simmer for 2 minutes over medium heat.

3. 3.

   Then add the cherry tomatoes, chopped tomatoes and 250 ml of water, salt everything and let it simmer gently for about 15 minutes.

4. 4.

   Meanwhile, rinse and drain the beans and corn. Wash, dry, and roughly chop the coriander. Wash and slice the lime.

5. 5.

   Add the beans and corn to the pot and cook for 5 minutes. In the meantime, toast the tortillas in the oven with the grill function and remove them.

6. 6.

   Taste the chili and serve it in bowls. Top with 1 tbsp of yogurt each, dust with smoked paprika powder, sprinkle with coriander and serve with lime wedges. Serve with crispy tortillas.