Steaming, spicy and full of fragrant paprika: this vegetarian chili is comfort food in a pan. The beans give a firm bite, the tomatoes provide freshness and the whole thing gets a warm glow from chili powder. A dish that smells like coziness and tastes like one more spoonful. Perfect for evenings when you want something savory without complicated steps.
Because everything is vegetable-based, this chili is a good fit for days when you want to avoid cow's milk. You don't use cream or cheese, just pure vegetables and spices. Handy if you also want to cook lactose-free, as long as you check the label of the diced tomatoes. Serve with rice or tortillas and taste at the end to see if the salt and acid are nicely balanced.
Preparation
Step 1: Frying the base
Heat the oil in a frying pan over medium-high heat. Sauté the onion and garlic until glazy and fragrant. Stir gently so they don't brown, which keeps the flavor mild and sweet.
Step 2: Add bell pepper
Add the pieces of red bell bell pepper and fry for a few minutes until they soften slightly. The aroma now becomes nice and spicy and fresh at the same time.
Step 3: Add beans and tomato
Add the kidney beans, diced tomatoes and chili powder to the pan. Stir well so that everything blends into a thick sauce. Let simmer gently.
Step 4: Let simmer
Turn the heat down to low and let the chili simmer for about 20 minutes. Stir occasionally so that nothing sticks. The sauce may thicken slightly and the flavors will blend nicely.
Step 5: Tasting and serving
Season to taste with salt and pepper. Serve the chilli hot, with rice or tortillas if desired. A squeeze of lime juice makes it extra fresh.
Nutritional values per person
- 🥦 Vegetables: 140 g
- 🍚 Carbohydrates: 50 g
- 💪 Protein: 18 g
- 🥑 Grease: 8 g
- 🌾 Fiber: 9 g
- 🧂 Salt: 1.0 g
- 🔥 Energy: 500 kcal
Tips & label
Add a pinch of smoked paprika for a deeper flavor.
Delicious with slices of avocado or a spoonful of vegetable yogurt as a topping.
With diced tomatoes, check for added flavorings or milk ingredients.
Store leftovers in the refrigerator for up to three days or freeze portions for later.
Use a wooden spoon and stir frequently so that the sauce does not stick to the bottom.
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