Vegetables – Chili

Ingredients for 4 servings:

• 1 onion(s)
• 3 garlic cloves
• 300 g carrot(s)
• 1 red bell pepper(s)
• 1 red chili pepper(s)
• 1 bunch parsley or coriander
• 3 tbsp vegetable cream, reduced calorie
• 2 cans kidney beans
• 1 can of corn
• 500 g tomatoes, pureed
• 250 ml vegetable stock
• salt and pepper
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onion and garlic. Slice the carrots. Halve the bell pepper, remove the seeds, and roughly dice. Finely slice the chili and roughly chop the parsley. Heat the vegetable cream and sauté the vegetables. Add the beans, chickpeas, sweetcorn, tomato puree, and vegetable stock. Bring to a boil while stirring. Season with salt, pepper, and sugar. Simmer for about 15 minutes, stirring occasionally. Serve sprinkled with parsley. Serve with ciabatta.