Fry the fresh vegetables and chillies in a little oil in a large pan until soft. Note the different cooking times (so start with the carrots first).
Drain the corn and kidney beans, rinse the kidney beans with water, add to the remaining vegetables and cook briefly.
Add the tomato paste and the creme fraiche and heat again for about 10 minutes. Also suitable as a filling for tortillas, otherwise rice goes well with it.