Chili with Chips

Ingredients

• 2 onions
• 2 Garlic cloves
• 2 carrots
• 2 Celery stalks
• 800 g kidney beans (2 cans)
• 2 red peppers
• 2 tbsp oil
• Salt
• black pepper (freshly ground)
• Cayenne pepper
• 5 tbsp tomato paste
• 600 ml Vegetable Broth

Instructions

1. 1.

   Peel onions, garlic, and carrots. Clean and wash celery. Rinse kidney beans in a sieve under cold water and drain well. Wash, clean, seed, remove white membranes from peppers, and dice finely.

2. 2.

   Dice onions finely. Dice carrots and celery stalks similarly. Heat oil in a large pot. Add onions and peppers and sauté over medium heat for 2 minutes. Add beans and pour in vegetable broth. Season with salt, pepper, and cayenne pepper. Squeeze garlic into the pot and stir in tomato paste. Mix well and simmer for 5-6 minutes. Taste and adjust seasoning with salt and pepper. Serve on tortilla chips. Pair with guacamole and sour cream.