Potato – Chili light

Ingredients for 4 servings:

• 2 cans kidney beans
• 1 can of corn
• 1 large can of tomatoes
• 4 large potatoes, possibly more
• 1 bell pepper(s), finely or coarsely diced
• 1 onion(s), diced
• 2 garlic cloves, finely diced
• 4 tbsp tomato paste
• 1 tsp oil
• 1 tsp cumin
• salt and pepper
• Paprika powder
• chili powder
• 1 pinch(s) of sugar
• n. B. water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

particularly low in fat, vegan and suitable for WW

Peel the potatoes and dice them into small cubes. Chop the tomatoes as well. Reserve any remaining tomato juice from the can. Gently heat the oil (low heat) in a large pot and add the diced onions. Sauté for a few minutes over low heat with the lid closed (!) until translucent, stirring occasionally. Add the finely diced garlic and diced bell peppers and fry gently with the lid closed. Add the potatoes, tomatoes, and tomato juice. Increase the heat to medium to allow the mixture to cook slightly. Add about 200 ml of water and simmer for 6-10 minutes (with the lid on). Add the drained corn and kidney beans, along with the liquid from the can. Stir in the tomato paste. Add a little more water if necessary to achieve a typical chili sauce consistency. Season to taste with salt, a little pepper, paprika, cumin, chili powder, and a pinch of sugar. If the potatoes aren’t cooked yet, continue simmering until tender. Serve the potato chili with bread.