Chili Sin Carne

Kidney beans, black beans, tomato, corn, spices with rice and sour cream.

Ingredients

• 720g (3 cans)Kidney beans (canned, drained)
• 480g (2 cans)Black beans (canned, drained)
• 800g (2 cans)Canned chopped tomatoes
• 285g (1 can)Corn (canned, drained)
• 300g (2 medium)Onion
• 300g (2 large)Bell pepper
• 4 cloves (~12g)Garlic
• 2 tbsp (28g)Olive oil
• to tasteCumin, chili powder, smoked paprika, oregano, salt

Instructions

1. Dice onions and bell peppers. Mince garlic.
2. Heat olive oil in a large pot over medium heat. Sauté onions 5 min until soft.
3. Add garlic, cumin, chili powder, smoked paprika. Cook 1 minute until fragrant.
4. Add bell peppers, cook 3 minutes.
5. Add canned tomatoes, drained kidney beans, black beans, and corn.
6. Stir well, bring to a simmer. Cook 20 minutes on low, stirring occasionally.
7. Season with salt, oregano, more chili to taste.
8. Cook rice separately according to package.
9. Serve stew over rice, topped with rømme and grated cheese.
10. Portion remaining stew into containers for next-day lunch and kveldsmat.