Chili sin Carne (Vegetarian)

Zutaten

• ✓2 tbsp Olive oil
• ✓2 medium Onions
• ✓2 cloves Garlic cloves
• ✓1 medium Red bell pepper
• ✓1 medium Yellow bell pepper
• ✓2 medium Carrots
• ✓2 x 400g cans Kidney beans (canned)
• ✓1 x 400g can Chopped tomatoes (canned)
• ✓1 x 400g can Corn (canned)
• ✓1 tbsp Chili powder
• ✓1 tsp Cumin
• ✓0.5 tsp Sweet paprika powder
• ✓0.25 tsp Cayenne pepper
• ✓1 tsp Dried oregano
• ✓to taste Salt
• ✓to taste Black pepper
• ✓100 ml Vegetable broth
• ✓optional Fresh cilantro
• ✓optional Sour cream / vegan alternative

Zubereitung

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the onions until translucent (approx. 5 minutes). Add the garlic, bell peppers, and carrots and cook for another 5-7 minutes until the vegetables are slightly softened.

2. 2

   Add the chili powder, cumin, paprika powder, cayenne pepper (if using), and oregano. Stir and toast for about 1 minute until the spices are fragrant.

3. 3

   Add the drained kidney beans, chopped tomatoes, corn, and vegetable broth. Stir well and bring to a boil.

4. 4

   Reduce the heat, cover with a lid, and let the chili simmer for at least 20-25 minutes to allow the flavors to meld. Stir occasionally.

5. 5

   Season with salt and pepper to taste. If the chili is too thick, add a little more vegetable broth or water.

6. 6

   Serve hot, optionally garnished with fresh cilantro and a dollop of sour cream (or a vegan alternative).