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🍽️ Vegetable Chili with Yogurt and Crispy Flatbread

439 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 1 green bell pepper
• 400 g cherry tomatoes
• 2 tbsp olive oil
• 0.5 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato paste (30 g)
• 400 g chopped tomatoes (can)
• salt
• 400 g kidney beans (can; drained weight)
• 400 g white beans (can; drained weight)
• 200 g corn kernels (can; drained weight)
• 1 handful coriander (5 g)
• 1 lime
• 4 whole wheat tortilla wraps
• 4 tbsp Greek yogurt (80 g)
• smoked paprika

Instructions

1. 1. Peel the onions and garlic and cut them into small cubes. Cut the bell pepper in half lengthwise, remove the seeds, wash it, and cut it into cubes as well. Wash the tomatoes and cut them in half.
2. 2. Heat the oil in a pot. Fry the cubes of onions, garlic, and bell pepper in it for 3 minutes over medium heat. Sprinkle with cayenne pepper, cumin, and coriander, add the tomato paste, and let it simmer for 2 minutes over medium heat.
3. 3. Now add the cherry tomatoes, the chunky tomatoes, and 250 milliliters of water. Season with salt and let everything simmer for about 15 minutes over low heat.
4. 4. Rinse the beans and corn under running water and let them drain well. Wash the coriander, shake it dry, and chop it roughly. Wash the lime and cut it into wedges.
5. 5. Add the beans and corn to the pot and let them cook for 5 minutes. Meanwhile, briefly toast the tortillas in the oven using the grill function and remove them.
6. 6. Taste the chili again and serve it in bowls. Top each with one tablespoon of yogurt, sprinkle with smoked paprika, garnish with fresh coriander, and serve with the lime wedges. Serve the crispy tortillas on the side.

Nutrition per serving

• kcal: 439
• Protein: 21 g · Fett/Fat: 13 g · Carbs: 59 g