Fast surfer chili

Name: Fast surfer chili
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) Corn; 1 Onion; 2 Garlic cloves; 1–2 red chillies; 250 g Kabanossi; 2 TABLESPOONS Olive oil; 1-2 TABLESPOONS Tomato paste; 2 packages (500 g each) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS roasted salted peanuts (canned); 4 Stem(s) Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) Corn
1 Onion
2 Garlic cloves
1–2 red chillies
250 g Kabanossi
2 TABLESPOONS Olive oil
1-2 TABLESPOONS Tomato paste
2 packages (500 g each) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS roasted salted peanuts (canned)
4 Stem(s) Parsley

Directions

1
Pour beans and corn into a sieve, rinse briefly and drain. Peel onion and garlic and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings.
2
Remove the skin from the Kabanossi and cut the sausage into slices.
3
Heat the oil in a pot. Fry onion, garlic and chilli in it. Add the sausage. Stir in tomato paste and sweat briefly. Deglaze with tomatoes. Bring to the boil and simmer for 3-4 minutes. Season with salt, pepper, 1 pinch of sugar and paprika.
4
In the meantime, roughly chop the nuts. Wash parsley, shake dry and chop leaves. Mix with the nuts. Add beans and corn to the chili and bring to the boil. Season with salt and pepper. Serve sprinkled with the nut-parsley mix.
5
Baguette tastes good with it.