Chili sin carne

Ingredients for 2 servings:

• 200 g green spelt, crushed
• 2 red bell peppers
• 1 onion(s)
• 3 garlic cloves
• 1 chili pepper(s) (alternatively dried chilies)
• 1 small can of beans (chili beans)
• 1 small can of kidney beans
• 500 ml vegetable stock
• 1 tbsp sour cream
• Parsley, chopped
• salt and pepper
• Cayenne pepper
• Paprika powder
• 1 tbsp oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with green spelt

Finely dice the onions and garlic, and thinly slice the chili pepper. If you like, omit the seeds. Heat 1 tablespoon of oil in a pan and fry the onions and garlic, then add the chili pepper. Add the green spelt and vegetable stock, and let everything swell over very low heat for about 10 minutes, stirring frequently. Wash the peppers and cut into bite-sized pieces. Drain the kidney beans well. Add the pepper pieces, kidney beans, and chili beans with their sauce. Simmer gently over medium heat. Season generously with paprika and the other spices. Stir in the freshly chopped parsley and serve with a dollop of sour cream.