Chilli Vegetarian
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g carrot (s)
- 100 g canned kidney beans
- 30 g onion (s)
- salt and pepper
- 20 g couscous or bulur
- 1 pinch garlic
- 1 pinch (s) chili powder
- 1 pinch (s) paprika powder, noble sweet
- 100 g canned tomato (s)
- 1 teaspoon vegetable oil or olive oil
- 50 g bell pepper (s)
- 100 ml vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Mix the vegetable stock. Peel and dice the onion, garlic and carrots. Wash, core and dice the peppers. Drain the beans.
- Heat the oil in a saucepan and sweat the onions and garlic until translucent. Add the peppers and carrots and sweat them too. Roast the couscous briefly and deglaze everything with the canned tomatoes and the stock. Add the beans and let the chilli simmer for about 30 minutes on low heat with the lid closed.
- Season with salt, pepper, paprika powder and chili powder, extend with a little water if necessary and serve with bread.
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