Vegetarian chili

Ingredients for 1 servings:

• 100 g carrot(s)
• 100 g kidney beans from the can
• 30 g onion(s)
• salt and pepper
• 20 g couscous or bulgur
• 1 pinch of garlic
• 1 pinch of chili powder
• 1 pinch(s) sweet paprika powder
• 100 g tomatoes from the can
• 1 tsp vegetable oil or olive oil
• 50 g bell pepper(s)
• 100 ml vegetable broth, instant

Instructions

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

Stir in the vegetable stock. Peel and dice the onion, garlic, and carrots. Wash, deseed, and dice the bell peppers. Drain the beans. Heat the oil in a saucepan and sauté the onions and garlic until translucent. Add the bell peppers and carrots and sauté them as well. Briefly roast the couscous and deglaze everything with the canned tomatoes and stock. Add the beans and simmer the chili on low heat with the lid on for about 30 minutes. Season to taste with salt, pepper, paprika, and chili powder, adding a little water if necessary. Serve with bread.