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🫘 Roasted Pepper White Bean Chili

410 kcal · 45 min · 4 servings

Ingredients

• 1 Dose (400 g) Chickpeas (can)
• 1 Dose (400 g) White beans (can)
• 2 Stk Red bell pepper
• 1 Stk Onion
• 1 Dose (400 g) Tomatoes (can)
• 2 TL Paprika powder (sweet)
• 1 TL Cumin
• 2 EL Olive oil
• 1 Bund Parsley

Instructions

1. 1. Preheat the oven to 200 degrees. Cut the bell peppers into quarters, remove the seeds, and place them on a baking sheet. Drizzle with some olive oil and roast them for 20 minutes until soft.
2. 2. Finely chop the onion. Open the cans with chickpeas and white beans, rinse them, and let them drain.
3. 3. Heat olive oil in a large pot. Sauté the onions for 5 minutes until translucent.
4. 4. Add the chopped roasted peppers, beans, tomatoes from the can, and paprika powder and cumin. Stir well.
5. 5. Simmer the chili over medium heat for 15 minutes to allow the flavors to meld.
6. 6. Chop the parsley and stir it in. Serve the soup hot with a piece of rustic bread.

Nutrition per serving

• kcal: 410
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 52 g