1. Prepare the vegetables:
Peel and finely dice the onion. Remove the seeds from the red and green bell peppers and cut them into small cubes. Finely chop the garlic.
2. Prepare the beans:
Place the canned kidney beans in a colander, rinse them thoroughly under running water and let them drain well.
3. Sauté the vegetables:
Heat the olive oil in a large pot. Add the onion, bell peppers and garlic and sauté over medium heat for about 4–5 minutes until the vegetables soften and become fragrant.
4. Simmer the chili:
Add the corn kernels. Pour in the strained tomatoes (passata) and stir in the vegetable bouillon powder. Mix well and let the chili simmer gently for 10–15 minutes so the flavors can develop.
5. Add the beans:
Stir the rinsed kidney beans into the chili and let everything simmer for another 5 minutes so the flavors can combine.
6. Season the chili:
Season with salt, pepper, chili powder, oregano and a splash of lemon juice. Bring to a brief boil and serve hot.
Nutritional Information (approx. per serving)
- Calories: 300 kcal
- Protein: 15 g
- Carbohydrates: 38 g
- Fat: 9 g
- Fiber: 11 g
