🌶️ Vegetarian Chili

6 servings · prep 15 min · cook 40 min

Ingredients

• 1 tin kidney beans
• 1 tin black beans
• 1 tin chickpeas
• 800 g chopped tomatoes
• 2 bell peppers
• 2 onions
• 3 garlic cloves
• 200 g corn
• 2 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp oregano
• Oil

Method

1. Fry the onions, peppers and garlic until soft.
2. Add all the spices and toast them 1 min dry: this is what replaces the depth of meat.
3. Pour in the tomatoes, bring to a simmer then add the drained, rinsed pulses.
4. Simmer 30 to 40 min uncovered, stirring now and then.
5. Add the corn 5 min before the end. Even better reheated the next day.

Adapted from Cooking with Coit (YouTube)

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