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Quick vegetarian chili pot

updated

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Ingredients for 1 servings:

  • 2 onions
  • 1 ½ bell peppers, color doesn’t matter
  • olive oil
  • 4 potatoes
  • 1 can kidney beans
  • 1 can beans (chili)
  • 1,200 g tomatoes, from the can
  • 1 can corn kernels
  • Tomato paste
  • 1 tsp sugar
  • salt and pepper
  • chili powder

Instructions

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

Peel and chop the onions, trim and dice the bell peppers. Heat olive oil in a saucepan and sauté the onions and bell peppers. Peel the potatoes and dice them as well. Cook in a separate pan until tender. Add the canned tomatoes to the bell peppers and onions. Drain the kidney beans, chili beans, and corn and add them as well. Add the potatoes and bring everything to a boil. Add tomato paste, sugar, salt, pepper, and chili to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Gâteau de Payerne à la Marquise

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