Vegetarian chili
easy
40 mins
40 mins
Ingredients
- 1 Onion
- 2–3 Garlic cloves
- 175 g Celery
- 2 red peppers (about 250 g each)
- 1 red chilli pepper
- 4 stems Thyme
- 1 can (425 ml) white beans
- 1 can (425 ml) Kidney beans
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Noble sweet paprika
- 1 pinch Sugar
- 1 TABLESPOON Tomato paste
- 400 ml Vegetable broth
- 2 cans (425 ml each) chunky tomatoes
- 150 g Bulgur
- 7-10 Tbsp 1 chilli pepper
Directions
- 1
Peel and finely chop the onion. Peel garlic and chop finely. Clean, wash and chop the celery. Clean, wash and chop the bell peppers. Clean, wash and cut the chillies into rings. Wash thyme, shake dry and pluck leaves from the stalks.
- 2
Pour the beans into a sieve, rinse with cold water and drain well. Heat the oil in a pot and fry the onion and garlic. Add paprika, celery, approx. 2/3 of the thyme and chilli, steam briefly. Season with salt, pepper, paprika and sugar. Add tomato paste, sweat briefly, deglaze with stock and tomatoes, bring to the boil and simmer covered for 6-7 minutes.
- 3
In the meantime prepare Bulgur according to the instructions on the packet. Add the beans to the chilli, heat up, season again with salt and pepper. Serve the chili with bulgur, sprinkle with remaining thyme and garnish with chili pepper if desired. Baguette tastes good with it.
Nutrition Facts
360 kcal
54 g
7 g
18 g
Categories & Tags
vegetarianMore Delicious Recipes
