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Chili sin Carne

WORK

15

minutes

WATCH

15

minutes

READY IN

30

minutes

for 4 portions

6oz / 160g

onions (1 piece)

6.5oz / 180g

carrots (3 pieces)

4oz / 120g

green bell peppers (1 piece)

14oz / 400g

diced tomatoes in tomato juice (1 can)

14oz / 400g

canned white beans (1 can)

8.5oz / 240g

canned kidney beans (3/5 can)

10.5oz / 300g

frozen corn

1cup / 240ml

vegetable broth (or any other broth)

2.5tbsp

ketchup

4 cloves

garlic

1/2tsp

salt

1/2tsp

paprika powder (or chili powder for spicy option)

1 dash

pepper

  1. Dice onions. Peel carrots and cut them into slices. Cut green bell pepper into dices.
  2. Put oil into large pan on medium-high heat and add onions. Sauté for 1-2 minutes until they are translucent.
  3. Add carrots and green bell pepper and some water (so that the floor of the pan is covered) and simmer for 5-6 minutes until carrots are starting to get tender.
  4. While simmering, partially drain diced tomatoes, white beans and red beans, taking two-thirds of the liquid out. Press garlic.
  5. Add broth to the pan and reduce heat to medium. Add tomatoes, white and red beans and corn as well as ketchup, garlic, salt and pepper and simmer for 12-14 minutes.
  6. Add paprika or optionally chili at the end, use as much as desired, and serve.

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