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🍽️ Vegetable Chili with Rice

402 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 500 g tomatoes
• 2 small zucchini
• 1 small eggplant
• 1 large onion
• 3 tbsp olive oil (30 g each)
• 4 tbsp tomato paste
• 2 cans kidney beans (400 g each; drained weight)
• 1 can corn (285 g; drained weight)
• 3 stalks parsley
• 200 g rice
• 400 ml vegetable broth
• salt
• black pepper
• 1 pinch cayenne pepper
• 1 tsp chili powder

Instructions

1. 1. Wash the bell peppers and remove the seeds.
2. 2. Halve the bell peppers and cut them into small cubes.
3. 3. Pour boiling water over the tomatoes.
4. 4. Shock the tomatoes under cold water to loosen the skin.
5. 5. Peel off the skin of the tomatoes.
6. 6. Quarter the tomatoes and remove the core.
7. 7. Dice the tomatoes.
8. 8. Wash the zucchini and the eggplant.
9. 9. Chop the zucchini and the eggplant into small pieces.
10. 10. Peel the onion.
11. 11. Chop the onion finely.
12. 12. Heat the oil in a large pot.
13. 13. Sauté the onions in the oil over medium heat.
14. 14. Add the tomato paste and half of the diced tomatoes.
15. 15. Blend the mixture until smooth.
16. 16. Pour the kidney beans and corn into a sieve.
17. 17. Rinse them under running water.
18. 18. Let them drain well.
19. 19. Wash the parsley.
20. 20. Shake off excess water from the parsley.
21. 21. Pluck the leaves from the stems.
22. 22. Chop the parsley finely.
23. 23. Cook the rice in a pot according to the package instructions.
24. 24. Add the kidney beans, corn, and vegetables to the pot with the tomato sauce.
25. 25. Pour in the broth.
26. 26. Season with salt, pepper, cayenne pepper, and chili powder.
27. 27. Bring everything to a slow boil.
28. 28. Simmer over low heat for 12 to 15 minutes.
29. 29. Serve the chili sin carne with rice in small bowls.
30. 30. Sprinkle with the chopped parsley.

Nutrition per serving

• kcal: 402
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 60 g