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🍽️ Cozy Chili with Kidney Beans

255 kcal · 30 min · 4 servings

Ingredients

• 400 g Kidney beans (drained weight; can)
• 400 g Corn (drained weight; can)
• 1 red chili pepper
• 500 g Tomatoes
• 2 Shallots
• 2 Garlic cloves
• 2 tbsp Olive oil
• 250 ml Vegetable broth

Instructions

1. 1. Hold a sieve and rinse the kidney beans and corn under cold running water.
2. 2. Let the water drain from the sieve until the beans and corn are well dried.
3. 3. Wash the fresh chili peppers under running water.
4. 4. Cut the chili peppers in half lengthwise.
5. 5. Remove the seeds and white membranes from the chili peppers.
6. 6. Finely chop the flesh of the chili peppers.
7. 7. Bring a pot of water to a boil.
8. 8. Dip the whole tomatoes briefly into the boiling water.
9. 9. Remove the tomatoes immediately from the water and rinse them under cold water.
10. 10. Peel the skin off the tomatoes.
11. 11. Cut the peeled tomatoes into small cubes.
12. 12. Peel the shallots.
13. 13. Peel the garlic cloves.
14. 14. Finely chop the shallots.
15. 15. Finely chop the garlic.
16. 16. Place the drained kidney beans in a large bowl.
17. 17. Add the drained corn to the bowl.
18. 18. Add the finely chopped shallots to the bowl.
19. 19. Add the finely chopped garlic to the bowl.
20. 20. Add the finely chopped chili peppers to the bowl.
21. 21. Add the tomato cubes to the bowl.
22. 22. Mix all ingredients in the bowl well together.
23. 23. Season the mixture with salt to your liking.
24. 24. Season the mixture with pepper to your liking.
25. 25. Pour the vegetable broth into a Roman pot.
26. 26. Add the vegetable mixture to the Roman pot.
27. 27. Drizzle the chili with a splash of olive oil.
28. 28. Place the pot in a cold oven.
29. 29. Heat the oven to 200 degrees conventional heat.
30. 30. Let the chili cook for about one hour.
31. 31. Taste the chili again at the end.
32. 32. Serve the chili with taco shells if desired.

Nutrition per serving

• kcal: 255
• Protein: 14 g · Fett/Fat: 7 g · Carbs: 33 g