Colorful chili

Ingredients for 2 servings:

• 2 bell peppers, colored
• 2 chili peppers (more or less if needed)
• 4 large tomatoes
• 2 cloves garlic
• 1 large onion(s)
• 1 can beans, thick
• 1 small can of corn
• 1 small can of chickpeas (I don’t like them!)
• Cumin, ground
• vegetable broth
• salt and pepper
• Oil for sautéing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

vegan, can be produced in large quantities and absolutely simple

The most important thing when cooking is authentic music, so I recommend something danceable like South American ska (e.g., Desorden Publico or Ska-P) for cooking, and something more relaxed like South American guitar music, folk music, or even reggae for eating. Now, for the main event! First, wash the chili peppers, slit them open, and scrape out the seeds, as they make the whole thing unnecessarily spicy (be careful – be sure to wash your hands thoroughly afterwards and don’t get any of it in your eyes or on other mucous membranes). Now cut the peppers into strips and finely chop them. Do the same with the bell peppers, but the pieces can be larger. Peel and finely chop the garlic and onions, sprinkle the garlic with a little salt (don’t ask why, I have no idea, it’s just what you do!). Now you should slowly get out a pot or large frying pan with high sides and add a little oil to sauté the bell peppers and chili pieces over medium to high heat. Immediately afterward, add the garlic and onions. While that’s sizzling, take the tomatoes to task, or rather, under the knife. Simply wash them, remove the green parts, and roughly dice them. Don’t forget to stir! When the onions are nice and translucent (after about 5-8 minutes), add the tomatoes and bring everything to a boil. Then you can add everything else—the beans, corn, and chickpeas (drain them and remove the can first), as well as the spices. Now it all depends on how much time you have and how crunchy you want the vegetables. If you’re in a hurry and want the vegetables to still be fresh and crunchy, simmering for about 5-15 minutes is enough. Personally, I find it tastes best after about an hour of simmering. The chili tastes just as good after a day or even two. Serve with white bread or tortillas. A nice variation: Forget the plates! Cut a loaf of white bread (not baguette) or rolls in half, hollow it out, and fill it with chili. It’s especially great at garden parties around the campfire.