Vegetarian Chili Sin Carne

Ingredients

• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 bell peppers (red and yellow), diced
• 2 carrots, diced small
• 2 cans peeled tomatoes (à 400 g), coarsely chopped
• 2 tbsp tomato paste
• 1 can kidney beans (400 g), drained and rinsed
• 1 can black beans (400 g), drained and rinsed
• 1 can corn (200 g), drained
• 200 ml vegetable broth
• 1.5 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp chili flakes (or more to taste)
• 1 tsp dried oregano
• 0.5 tsp ground cinnamon
• Salt and pepper to taste
• Juice of 1 lime
• Splash of olive oil
• Sour cream, fresh cilantro and lime for garnish

Instructions

1. 1

   Heat a splash of oil in your multicooker on the sauté function (or in a frying pan). Sauté the onion and garlic for about 3 minutes until soft and fragrant.Add the bell peppers and carrot and cook for another 2 minutes. Stir well so everything gets a bit of color.Add the chopped tomatoes, tomato paste, kidney beans, black beans, corn, vegetable broth, chili flakes, cumin, smoked paprika, oregano, ground cinnamon, salt and pepper. Stir everything well.Set the multicooker to the slow-cook setting (low, 6 to 8 hours) or the slow-cook setting on high (3 to 4 hours). Put the lid on and let the chili do its thing.Taste at the end and season with extra salt, pepper or chili flakes as desired. Stir in a small splash of lime juice just before serving for a fresh touch.Serve the chili sin carne with rice, tortilla chips or a piece of bread. Garnish with sour cream, fresh cilantro and a lime wedge.