Fiery Mexican Pot

Name: Fiery Mexican Pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g red onions; 2 Garlic cloves; 2 red chillies; 2 TABLESPOONS Oil; 2 TABLESPOONS Sugar; 1 red, yellow and green peppers (approx. 180 g each); 1 can(s) (850 ml) peeled tomatoes; 10 Stem(s) Thyme; 7-10 Tbsp Salt; 1 can(s) (425 ml) Corn with kidney beans; 1 can(s) (425 ml) white beans; 1 (approx. 200 g) Cabanossi; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g red onions
2 Garlic cloves
2 red chillies
2 TABLESPOONS Oil
2 TABLESPOONS Sugar
1 red, yellow and green peppers (approx. 180 g each)
1 can(s) (850 ml) peeled tomatoes
10 Stem(s) Thyme
7-10 Tbsp Salt
1 can(s) (425 ml) Corn with kidney beans
1 can(s) (425 ml) white beans
1 (approx. 200 g) Cabanossi
7-10 Tbsp Parsley

Directions

1
Peel and finely dice the onions and garlic. Carve the chilli lengthwise, remove seeds and cut into cubes. Heat oil in a pot. Sauté onions, garlic and chilli in it. Sprinkle with sugar and caramelise over medium heat for about 5 minutes.
2
Quarter the peppers, remove the seeds, wash and cut into pieces. Add the peppers to the onions and sauté. Chop the tomatoes in the tin with a long knife. Deglaze vegetables with tomatoes and 500 ml water.
3
Wash half the thyme, dab dry and add. Season with salt, bring to the boil, cover and cook over medium heat for about 20 minutes. Meanwhile drain the corn with kidney beans and white beans, rinse briefly and drain.
4
Cabanossi cut into slices. 10 minutes before the end of the cooking time add the beans and cabanossi to the soup. Wash the remaining thyme, dab dry and chop finely. Remove thyme stalks from the soup and stir in chopped thyme.
5
Season soup with salt and serve garnished with parsley.