Vegetable and Bean Chili

Instructions

1. Step 1

   Open the diced tomato cans with the can opener. Place the cooked, rinsed, and drained beans in the colander, and dice the onion and bell pepper and mince the garlic on the cutting board.

   Ingredients used: 480.0 gr Black Bean, 480.0 gr Kidney Bean

   Cookware: can opener, Chef Knife, colander, cutting board

2. Step 2

   Heat the olive oil in the large pot over medium heat, then add the onion and bell pepper. Cook for 8 minutes, stirring with the wooden spoon, until softened and slightly translucent.

   Timer: 8 min (scalable)

   Ingredients used: 1.0 piece Bell Pepper, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large pot — medium heat, wooden spoon

3. Step 3

   Add the garlic, chili powder, and ground cumin to the softened vegetables. Stir over medium heat for 2 minutes, until the garlic is fragrant and the spices coat the vegetables.

   Timer: 2 min (scalable)

   Ingredients used: 16.0 gr Chili Powder, 4.0 clove Garlic, 5.0 gr Ground Cumin

   Cookware: large pot — medium heat, wooden spoon

4. Step 4

   Add the diced tomato with its juices, vegetable broth, and the drained kidney bean and black bean to the large pot. Bring to a gentle simmer, then simmer for 25 minutes over low heat, stirring occasionally, until thickened and the vegetables are tender.

   Timer: 25 min (scalable)

   Ingredients used: 800.0 gr Diced Tomato, 500.0 ml Vegetable Broth

   Cookware: large pot — low heat, wooden spoon

5. Step 5

   Stir in the salt near the end, taste, and adjust the chili by stirring until the seasoning is evenly distributed. Serve when hot and thick enough to mound slightly on the wooden spoon.

   Ingredients used: 4.0 gr Salt

   Cookware: large pot — stovetop, wooden spoon