Vegetarian Chili

Instructions

1. Step 1

   On the cutting board, chop the onion and bell pepper and mince the garlic with the chef's knife.

   Cookware: Chef Knife, cutting board

2. Step 2

   Rinse the black bean and kidney bean in the colander and drain them thoroughly.

   Cookware: colander

3. Step 3

   Heat the olive oil in the Dutch oven over medium heat, then add the onion and bell pepper. Cook, stirring with the wooden spoon, until softened and lightly translucent.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: Dutch oven — medium heat, wooden spoon — stirring

4. Step 4

   Add the garlic and cook over medium heat, stirring, until fragrant but not browned.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 clove Garlic

   Cookware: Dutch oven — medium heat, wooden spoon — stirring

5. Step 5

   Add the tomato with its juices, vegetable broth, black bean, kidney bean, chili powder, and cumin. Bring to a simmer over medium heat, then reduce to low and simmer uncovered until thickened and the vegetables are tender.

   Timer: 25 min (scalable)

   Ingredients used: 480.0 gr Black Bean, 8.0 gr Chili Powder, 5.0 gr Cumin, 480.0 gr Kidney Bean, 800.0 gr Tomato, 500.0 ml Vegetable Broth

   Cookware: Dutch oven — low heat, wooden spoon — stirring

6. Step 6

   Stir in the salt at the end, taste, and serve the hot chili from the Dutch oven.

   Ingredients used: 4.0 gr Salt

   Cookware: Dutch oven, wooden spoon — stirring