Vegetable Chili

Total time: 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 214 Kcal, 7g Protein, 29g Carbohydrates, 4g Fat


  • 2 onion
  • 1 clove of garlic
  • 1 red chilli
  • 100 g kohlrabi
  • 1 tbsp. olive oil
  • 2 tbsp. tomato puree
  • 1 tin red kidney beans (ca. 400 g)
  • 1 tin corn kernels (ca. 285 g)
  • 1 tin chopped tomatoes (ca. 400 g)
  • 3 dl red wine
  • 1 dl Water
  • 0.5 tsp. salt
  • 0.25 tsp. cayenne pepper
  • 0.25 bunch coriander


  • Chop the onions, garlic and seeded chilli peppers and dice the kohlrabi. Heat the oil in a large pan, and sauté the onions, garlic, chillis, kohlrabi and tomato puree for approx. 3 minutes.
  • Rinse and drain the beans and corn and add the tomatoes. Add the wine and water and season.
  • Cover and cook on low heat, stirring occasionally, for approx. 30 minutes. Finely chop the coriander and sprinkle on the chili before serving. Serving suggestion: Serve with flatbread or baguette.

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