Lunch · American
Two-Bean and Corn Vegetarian Chili
Chili with red kidney beans, white beans, corn, bell pepper and tomato.
- per serving
- 558 kcal
- Protein
- 26 g
- Total time
- 50 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Slice the 60 g of onion, chop the 5 g of garlic and cut the 90 g of bell pepper into 1 cm dice. Chop the 200 g of tomato.
Heat the 12 g of oil in a saucepan and cook the onion, garlic and pepper for 5 minutes over medium heat.
Add the tomatoes, the 1 g of chili and 100 ml of water; simmer half covered for 15 minutes.
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