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🍽️ Vegetarian Chili

279 kcal · 30 min · 4 servings

Ingredients

• 175 g bulgur
• 275 ml tomato juice
• 3 onions
• 3 large garlic cloves
• 180 g small carrots (3 small carrots)
• 150 g mushrooms
• 2 bell peppers (1 red, 1 yellow)
• 50 g sun-dried tomatoes (packed in oil)
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tbsp ground cumin
• 3 tbsp tomato paste
• 400 ml classic vegetable broth
• 800 g peeled tomatoes (can)
• 425 g kidney beans (can)
• 425 g white beans (can)
• 1 bunch cilantro
• 125 g sour cream
• salt
• pepper
• cayenne pepper

Instructions

1. 1. Put the bulgur into a bowl.
2. 2. Bring the tomato juice to a boil in a small pot.
3. 3. Pour the hot tomato juice over the bulgur.
4. 4. Stir the bulgur and juice together.
5. 5. Cover the bowl with a plate.
6. 6. Let the bulgur swell for 20 minutes.
7. 7. Peel the onions and cut them into fine cubes.
8. 8. Peel the garlic clove and chop it finely.
9. 9. Clean, wash and peel the carrots.
10. 10. Cut the carrots into fine cubes.
11. 11. Clean the mushrooms.
12. 12. Chop the mushrooms finely.
13. 13. Halve the bell peppers.
14. 14. Remove the seeds from the bell peppers.
15. 15. Wash the deseeded bell peppers.
16. 16. Cut the bell peppers into fine cubes.
17. 17. Drain the pickled tomatoes.
18. 18. Cut the pickled tomatoes into fine cubes.
19. 19. Heat the oil in a pot.
20. 20. Sauté the onions and garlic for 2 minutes over medium heat until translucent.
21. 21. Add the carrots and mushrooms to the pot.
22. 22. Sauté the vegetables while stirring for about 3 minutes.
23. 23. Stir in chili, cumin and tomato paste.
24. 24. Sauté the spices and tomato paste for 2 minutes.
25. 25. Add the vegetable broth to the pot.
26. 26. Crush the tomatoes directly in the can with a knife.
27. 27. Add the crushed tomatoes to the pot.
28. 28. Add the dried tomatoes to the pot.
29. 29. Add the swollen bulgur to the pot.
30. 30. Add the pepper cubes to the pot.
31. 31. Stir all ingredients well.
32. 32. Bring the mixture to a boil.
33. 33. Cook the chili over low heat for about 15 minutes.
34. 34. Stir the chili frequently while cooking.
35. 35. Put the kidney beans in a sieve.
36. 36. Put the white beans in the same sieve.
37. 37. Rinse the beans thoroughly under running water.
38. 38. Let the beans drain.
39. 39. Add both types of beans to the pot.
40. 40. Gently mix the beans with the chili.
41. 41. Heat the beans in the chili for 1 to 2 minutes.
42. 42. Season the chili with cayenne pepper.
43. 43. Season the chili with salt.
44. 44. Wash the coriander.
45. 45. Shake the coriander dry.
46. 46. Pluck the coriander leaves.
47. 47. Chop the coriander leaves.
48. 48. Decide on a serving style.
49. 49. Option A: Stir the sour cream directly into the chili.
50. 50. Sprinkle the chili with the chopped coriander.
51. 51. Option B: Mix the sour cream with the coriander.
52. 52. Season the cream-coriander mixture with salt and pepper.
53. 53. Serve the cream-coriander mixture separately with the chili.

Nutrition per serving

• kcal: 279
• Protein: 12 g · Fett/Fat: 6 g · Carbs: 40 g