Vegetable Chili

Chili is a spicy Mexican dish. In the classic version (chili con carne), ground meat is the main ingredient. This version is vegetarian. Bright fresh vegetables, aromatic spices, tomatoes, two types of beans, corn, and, of course, the “culprit” behind the dish’s name — a hot chili pepper. The dish can be served with rice, quinoa, or, for example, nacho chips 

Ingredients

• 1 Medium Carrot

• 3 Celery Stalks

• 1 Medium Onion

• 1 Zucchini

• 1 Sweet Bell Pepper

• 1 Small Chili Pepper

• 4 Garlic Cloves

• 1 Can Tomatoes in Their Own Juice (800 ml)

• 1 Can White Beans (540 ml)

• 1 Can Red Kidney Beans (540 ml)

• 1 Can Corn (340 ml)

• 1/2 Cup Boiling Water (120 ml)

• 1 tsp Cumin

• 1/2 tsp Oregano

• A Pinch of Cayenne Pepper

• A Pinch of Chili Flakes

• Salt, Black Pepper to Taste

• Cilantro

Steps

1. Dice the carrot, celery and onion and sauté in a pan with vegetable oil over medium heat, stirring, for 5 min

2. Dice the zucchini and sweet bell pepper and add to the pan

3. Finely chop the chili pepper and garlic and add to the vegetables. Continue cooking for another 5 min

4. Dice the tomatoes and add to the dish along with their juice

5. Season with the spices, salt and pepper

6. Rinse the beans. Add the beans and corn and stir to combine. The liquid should cover the vegetables. If there is not enough liquid, add 1/2 cup boiling water

7. Cover and simmer for 15–20 min

8. Sprinkle with finely chopped cilantro before serving

9. Serve as a main dish or a side dish. It is especially delicious with a spoonful of sour cream