Chili with Kidney Beans

Ingredients

• 400 g kidney beans (drained weight; canned)
• 400 g corn (drained weight; canned)
• 1 red chili pepper
• 500 g tomatoes
• 2 shallots
• 2 Garlic cloves
• 2 tbsp olive oil
• 250 ml vegetable broth

Instructions

1. 1.

   Drain and rinse the beans and corn in a sieve, then let them drain.

2. 2.

   Briefly blanch the tomatoes in boiling water, cool, peel, and dice finely.

3. 3.

   Peel and finely chop the shallots and garlic; mix with the remaining vegetables and chili. Season with salt and pepper to taste.

4. 4.

   Place the broth in a Dutch oven. Add the vegetable mixture and olive oil, cover, and put it in a cold oven. Bake at 200 °C (180 °C fan‑forced; gas: level 3) for about an hour. Taste the chili with kidney beans and serve with taco shells if desired.