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🍲 Smoked Paprika Chickpea Chili con Carne

485 kcal · 35 min · 4 servings

Ingredients

• 2 Stk Chili peppers (fresh)
• 2 Stk Red onions
• 4 Stk Garlic cloves
• 1 Dose (400 g) Kidney beans (canned)
• 1 Dose (400 g) Chickpeas (canned)
• 1 Dose (800 g) Crushed tomatoes (can)
• 2 TL Smoked paprika (ground)
• 1 TL Cumin (ground)
• 2 EL Olive oil
• 1 TL Salt
• 1 Handvoll Fresh coriander leaves

Instructions

1. 1. Remove the stems from the chili peppers. Find out how spicy they are and chop them finely. Be careful not to touch your eyes or face before washing your hands.
2. 2. Dice the red onions into small cubes and finely chop the garlic.
3. 3. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 3 minutes until soft and fragrant.
4. 4. Add the chopped chili peppers, smoked paprika, and cumin. Stir for 1 minute until the spices are fragrant.
5. 5. Drain and rinse the kidney beans and chickpeas. Add them to the pot along with the crushed tomatoes.
6. 6. Season with salt. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
7. 7. Sprinkle the fresh coriander leaves over the chili before serving.

Nutrition per serving

• kcal: 485
• Protein: 24 g · Fett/Fat: 18 g · Carbs: 62 g