Chili with Corn and Beans

Ingredients

• 2 red bell peppers
• 2 red onions
• 1 clove garlic
• 4 tbsp olive oil
• 600 g ground beef
• Salt
• black pepper (freshly ground)
• 1 tsp cumin (ground)
• 0.5 tsp cayenne pepper (ground)
• 3 tbsp tomato paste
• 300 ml chicken broth
• 400 ml canned chopped tomatoes
• 400 ml canned kidney beans
• 150 g canned corn kernels
• 4 tbsp Sour cream
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash, trim and dice the bell peppers. Peel and dice the onions and garlic. Heat the olive oil in a large pot and brown the ground beef until crumbly. Once lightly browned, add the onions, peppers and garlic.

2. 2.

   Season with salt, pepper, cumin and cayenne. Add the tomato paste and sauté while stirring. Deglaze with chicken broth, then stir in the chopped tomatoes, corn and drained kidney beans. Simmer covered over medium heat for about 20 minutes. Adjust seasoning with more salt and pepper.

3. 3.

   Serve in deep bowls, top each serving with a spoonful of sour cream, and garnish with coriander leaves.