- 0.5 tsp. salt
- 1 tbsp. olive oil
- 2 onion
- 0.25 tsp. cayenne pepper
- 1 red chilli
- 1 clove of garlic
- 2 tbsp. tomato puree
- 1 dl water
- 0.25 bunch coriander
- 100 g kohlrabi
- 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
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.
- Soups / Casseroles
- 50 mins Preparation/cooking time: ca. 20m + Braise: ca. 30m
- Servings For 4 people
- Nutrition 214 Kcal