Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 red bell pepper, diced
– 1 carrot, diced
– 400g can of diced tomatoes
– 400g can of kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 400ml vegetable broth
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, cooking for about 5 minutes until it becomes soft.
3. Stir in garlic, bell pepper, and carrot. Cook for another 5 minutes.
4. Pour in diced tomatoes, kidney beans, vegetable broth, chili powder, and cumin. Mix well.
5. Bring the chili to a boil, then reduce heat to low and simmer for 20 minutes.
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