Chili sin carne

Ingredients

• Red kidney beans (cooked, drained)480 g
• Sweet corn (drained)150 g
• Canned peeled tomatoes400 g
• Red bell pepper200 g
• Yellow onion100 g
• Extra virgin olive oil30 g
• Garlic1 clove
• Ground cumin1 tsp
• Fresh chili pepper5 g
• Smoked paprika1 tsp
• Fine salt6 g
• Vegetable broth200 ml

Allergens

None of the 14 main allergens in the ingredients.
May contain traces of: Celery.

Method

1. Clean the onion and bell pepper, dicing them into uniform 1 cm cubes.
2. In a heavy-bottomed saucepan, heat the extra virgin olive oil and sauté the onion and crushed garlic for 5 minutes over medium heat (approx. 140°C).
3. Add the bell pepper and sauté for 7 minutes, stirring frequently for even cooking.
4. Add the cumin, smoked paprika, and chopped chili (remove seeds for less heat) and toast for 1 minute.
5. Add the canned peeled tomatoes, crushing them coarsely with a spoon, and season with salt.
6. Pour the red kidney beans, corn, and hot vegetable broth into the saucepan.
7. Bring to a boil, then lower the heat and simmer for about 25 minutes with a half-closed lid.
8. Remove the lid during the last 5 minutes of cooking to let the sauce reduce until thick and hearty.
9. Let the chili rest for 5 minutes before serving to allow the flavors to meld together.