Vegetarian chili

Ingredients for 4 servings:

• 250 g dried black beans (or about 400 g from a can)
• 3 clove(s) garlic, chopped
• 3 onions, chopped
• 1 bell pepper(s), green, diced
• 1 bell pepper(s), red, diced
• 3 tomatoes, skinned, pitted, diced (or 1/2 can chopped tomatoes)
• 2 tbsp olive oil
• 400 g eggplant(s), diced
• 200 g zucchini, diced
• 200 g carrot(s), thinly sliced ​​or finely diced
• 1 tbsp tomato paste
• ½ tsp cumin, ground
• 1 tsp paprika powder
• ½ tsp, leveled chili powder
• 500 ml vegetable stock
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

à la Argentina

Soak the dried beans the day before and cook them for about an hour the next day, until they are still firm but cooked through. Discard the water and drain the beans well. Heat olive oil in a heavy pot and sauté the prepared onions, garlic, and diced bell peppers until softened. Now add the prepared eggplant, zucchini, and carrots. Stir and fry until everything takes on a golden color. Then add the beans, diced tomatoes, spices, and tomato paste, and stir well. Pour in the vegetable stock and simmer gently for about 10-15 minutes, until everything is soft. Add a little more stock if needed. Season the finished dish generously with salt and pepper. Argentinians refine this dish with chimichurri.