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🍽️ Chili con Carne with Tortilla Chips

360 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 2 carrots
• 2 celery stalks
• 800 g kidney beans (2 cans)
• 2 red chili peppers
• 2 tbsp oil
• salt
• pepper (from the mill)
• cayenne pepper
• 5 tbsp tomato paste
• 600 ml vegetable broth

Instructions

1. 1. Peel the onions, garlic, and carrots.
2. 2. Wash the celery thoroughly.
3. 3. Rinse the kidney beans in a colander under cold water.
4. 4. Let the beans drain well.
5. 5. Wash the peppers.
6. 6. Remove the stem and the inside of the peppers.
7. 7. Remove all white membranes inside as well.
8. 8. Cut the peppers into fine cubes.
9. 9. Dice the onions into fine cubes.
10. 10. Dice the carrots into fine cubes.
11. 11. Dice the celery stalks into fine cubes.
12. 12. Heat the oil in a large pot.
13. 13. Add the onions and peppers to the pot.
14. 14. Sauté the vegetables over medium heat for 2 minutes.
15. 15. Add the beans to the pot.
16. 16. Pour in the vegetable broth.
17. 17. Season with salt.
18. 18. Season with pepper.
19. 19. Season with cayenne pepper.
20. 20. Press the garlic into the pot.
21. 21. Stir in the tomato paste.
22. 22. Mix everything well.
23. 23. Let the chili simmer for 5 to 6 minutes.
24. 24. Taste the chili with salt and pepper.
25. 25. Serve the chili on tortilla chips.

Nutrition per serving

• kcal: 360
• Protein: 25 g · Fett/Fat: 7 g · Carbs: 46 g