Vegetable-Chili
easy
45 mins
45 mins
Ingredients
- 250 g Cutting beans
- 1 red, yellow and green peppers
- 1 collar Spring onions
- 7-10 Tbsp Salt
- 1 can(s) (425 ml) Kidney Beans
- 1 can(s) (425 ml) Italian white beans
- 2 Garlic cloves
- 1/2 bunch flat leaf parsley
- 200 g Tomatoes
- 4 TABLESPOONS Olive oil
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sambal Oelek
- 7-10 Tbsp dried herbs of Provence
- 600 g baby potatoes
- 2 stem(s) Rosemary
- 7-10 Tbsp fresh herbs
Directions
- 1
Clean, wash and chop the beans, peppers and spring onions. Cook in boiling salted water for 10 minutes, then drain. In the meantime, rinse and drain the kidney beans and bean seeds.
- 2
Peel the garlic and press it through the press. Wash and chop the parsley. Clean, wash and chop the tomatoes. Peel, wash and quarter potatoes. Heat 2 tablespoons of oil and fry the potatoes for about 12 minutes while turning.
- 3
Heat the remaining oil. Sauté garlic in it until golden brown. Fry the prepared vegetables except for the tomatoes in the oil while turning for about 5 minutes. Add the tomatoes and stock. Cook for another 5 minutes. Heat the rest of the beans in it.
- 4
Season everything with salt, pepper, Sambal Oelek and dried herbs. Fold in parsley. Wash the rosemary and pluck the needles from the stalks. Season potatoes with salt and rosemary. Serve chili and potatoes garnished with herbs.
Nutrition Facts
340 kcal
48 g
9 g
15 g
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