The most important thing when cooking is authentic music, so I recommend something danceable like South American Ska (e.g. Desorden Publico or Ska-P) for cooking and something quieter for food like South American guitar music, folklore or reggae. So, now to the main event!
First wash the chilli peppers, slit open and scrape out the seeds, because they make the whole thing unnecessarily spicy (caution - then wash your hands properly and do not get any of them into the eyes or other mucous membranes). Now cut the pods into strips and finely chop them. Then do the same with the peppers, but the pieces can be bigger. Peel the garlic and onions and cut them into small pieces, sprinkle the garlic with a little salt (don`t ask why, I have no idea, you just do that!).
Now you should slowly dig out a saucepan or large pan with a high rim and add some oil to sauté the pepper pieces and chilli pieces over medium to high heat. Immediately afterwards add the garlic and onions. While it sizzles, you take the tomatoes to your chest, or rather under the knife. Just wash, take out the green and roughly dice. Don`t forget to stir! When the onions are nice and translucent (after about 5-8 minutes) add the tomatoes and let everything boil. Then you can put in all the rest - beans, corn and chickpeas (drain beforehand and remove the can) and the spices.
Now it depends on how much time you have and how crispy you want the vegetables. If you want it to be quick and you want the vegetables to be fresh and crisp, it is enough if you let the whole thing cook for about 5-15 minutes. Personally, I only like it best after simmering for about an hour. In addition, the chilli tastes at least as good after a day or even two.
There is also white bread or tortillas.
Nice variation: forget plates! Halve a loaf of white bread (not a baguette) or rolls, hollow out and fill in the chilli. Especially great at garden parties around the campfire.
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