Vegetarian Chili with Red Beans and Corn

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 red pepper, diced
• 1 medium carrot, diced
• 1 can (400g) red beans, rinsed and drained
• 1 can (400g) corn, drained
• 1 can (400g) crushed tomatoes
• 1 can (400g) tomato puree
• 1 cup vegetable stock
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1/2 tsp. of smoked paprika
• Salt and freshly ground black pepper to taste
• Chopped fresh cilantro, for garnish
• Lime wedges, for serving

Preparation steps

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
2. Add the chopped garlic, diced red pepper and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
3. Incorporate the kidney beans, corn, crushed tomatoes, tomato puree and vegetable stock. Add chili powder, cumin and smoked paprika. Mix well.
4. Bring to a boil, then reduce heat, cover and simmer for at least 20 minutes (longer for more intense flavors), stirring occasionally.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro and a lime wedge.