Vegetarian chili

Ingredients for 2 servings:

• 50 g green spelt (whole grains)
• 250 ml vegetable stock
• 1 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s)
• 2 bell peppers, red and yellow or red and green
• 1 small zucchini (approx. 120 g)
• 500 g tomatoes, pureed
• 1 can kidney beans (drained weight 255 g)
• 1 chili pepper(s), dried, chopped
• herb salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with whole green spelt, in a pressure cooker

Cook the green spelt in the vegetable broth in a pressure cooker (2nd ring) for 30 minutes, then remove from the heat and let it swell in a covered pot for about 15 minutes. Drain the liquid in a sieve. Meanwhile, peel and finely dice the onions and garlic cloves, then fry them in hot oil in an uncovered pot. Wash, deseed, and finely dice the bell peppers. Wash the zucchini and slice or chunk them. Add the bell peppers and zucchini to the onions and garlic and sauté for a few minutes, then add the passata. Rinse the kidney beans briefly in a sieve, drain well, and add to the bell pepper mixture along with the green spelt. Add the chopped chili peppers and simmer for a few minutes in an uncovered pot. Season to taste with paprika, salt, and pepper. Of course, the chili can also be prepared in a regular pot. In this case, the cooking time for the green spelt will be longer accordingly.