Vegetarian Chili

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large pot

2. Step 2

   Chop the onion, bell peppers, and carrots. Add them to the pot and cook, stirring occasionally, until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Carrot, 200.0 gr Onion, 300.0 gr Red Bell Pepper

   Cookware: Chef Knife, cutting board, large pot, wooden spoon

3. Step 3

   Mince the garlic, add it to the vegetables, and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Garlic

   Cookware: Chef Knife, cutting board, large pot, wooden spoon

4. Step 4

   Stir in the chili powder, cumin, smoked paprika, oregano, and tomato paste. Cook until the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 18.0 gr Chili Powder, 2.0 gr Dried Oregano, 6.0 gr Ground Cumin, 5.0 gr Smoked Paprika, 60.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Drain and rinse the kidney beans and black beans. Add them to the pot with the tomatoes, corn, vegetable stock, salt, and black pepper, then bring to a boil over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 800.0 gr Canned Tomato, 250.0 gr Corn, 2.0 gr Ground Black Pepper, 480.0 gr Kidney Bean, 9.0 gr Salt, 500.0 ml Vegetable Stock

   Cookware: colander, large pot, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the vegetables are tender and the chili thickens.

   Timer: 30 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat. Juice the lime, chop the cilantro, and stir both into the chili before serving.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: Chef Knife, cutting board, large pot, wooden spoon