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🍽️ Bean and Pepper Chili

228 kcal · 30 min · 4 servings

Ingredients

• 150 g celery stalks (3 stalks)
• 1 yellow bell pepper
• 2 tbsp olive oil
• salt
• 250 g white giant beans (can; drained weight)
• 400 g pizza tomatoes (can)
• 0.5 tsp hot paprika powder
• 0.5 tsp chili powder
• 40 g cilantro (1 bunch)
• 1 pinch raw cane sugar

Instructions

1. 1. Wash the celery, remove tough strings, and slice it into pieces about five millimeters thick.
2. 2. Cut the pepper in half, remove the seeds and inner parts, wash it, and dice the flesh into cubes about one centimeter in size.
3. 3. Heat the olive oil in a pot. Sauté the celery and pepper cubes briefly. Add 50 milliliters of water, season with salt, and let the vegetables cook for five minutes over low heat with the lid on.
4. 4. Rinse the large beans in a sieve under running water and let them drain well.
5. 5. Add the canned tomatoes and the drained beans to the vegetables in the pot. Stir in the paprika powder and chili powder, then bring the mixture to a boil. Let it simmer gently for about five minutes with the lid off.
6. 6. Wash the cilantro, shake off excess water, and pick off the leaves. Set aside a few leaves for garnish and finely chop the rest.
7. 7. Season the dish with salt and a pinch of sugar. Gently fold in the chopped cilantro. Spoon the chili into bowls, garnish with the remaining cilantro leaves, and serve.

Nutrition per serving

• kcal: 228
• Protein: 9 g · Fett/Fat: 11 g · Carbs: 21 g