Chili beans

Ingredients for 4 servings:

• 1 can kidney beans
• 1 can of corn
• 2 bell peppers, red
• 1 m.-sized onion(s)
• 1 tbsp oil
• 100 ml sauce (tomato-chili, spiciness to taste)
• 1 tsp vegetable broth (instant)
• Salt
• Pepper (freshly ground)
• 150 g crème fraîche
• some cayenne pepper
• Parsley, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian, party, quick to prepare

Rinse the beans and corn in cold water and drain well. Trim, wash, and slice the bell peppers. Peel and dice the onions. Heat oil in a pan. Fry the bell peppers and onions over medium heat for about 5 minutes, stirring occasionally. Add the beans and corn and sauté. Deglaze with 1/8 l water and the tomato-chili sauce and bring to a boil. Season to taste with broth, salt, and pepper. Serve the chili beans with crème fraîche and sprinkle with cayenne pepper. Garnish with parsley, if desired. Serve with tortilla chips or baguette. Drink tip: a cold beer.