Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 red pepper (s)
- 400 g potato (s)
- 1 onion (s)
- oil
- Parsley, frozen or fresh
- 1 can kidney beans
- 1 can corn, 425 g
- 500 g tomatoes, passed
- 700 ml vegetable stock
- salt and pepper
- Paprika powder
- 1 teaspoon caraway seeds
- 150 g millet
Print Recipe
Pin Recipe Instructions
- Wash, clean and dice the peppers. Peel and dice the potatoes and onion. Drain the kidney beans and corn, rinse the kidney beans.
- Heat the oil in a saucepan and sauté the onion in it. Then add peppers and potatoes and cook for 2-3 minutes.
- Add kidney beans, corn, tomato sauce and vegetable stock. Season to taste with the spices. Now add the washed millet and let everything simmer for about 15 minutes.
- Garnish with frozen parsley or chopped fresh parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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