Spicy veggie and chili

INGREDIENTS

• ½ tsp black pepper
• 1 tsp olive oil
• 2 onions
• 1 green bell pepper
• 1 red bell pepper
• 3 cloves of garlic
• 2 cups shiitake mushrooms
• 19 oz can of chickpeas
• 19 oz kidney beans
• ½ cup bulgur
• 3¼ cups canned tomatoes
• 1 cup salsa
• 1 tbsp chili powder
• 1 tsp dried basil
• ½ tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• 1 tbsp cocoa powder
• 1 tsp granulated sugar
• 1 cup corn

TOOLS

• 1 knife
• 1 soup pot
• 1 lid
• 1 wooden spoon
• 1 mortar
• 1 pestle
• 1 colander
• 7 bowls

Peel and chop onions, then slice shiitake mushrooms.

Peel garlic.

Mince garlic with a mortar and pestle.

Rinse chickpeas and kidney beans in a colander, then drain them.

Destalk green and red bell peppers, then chop them. Next, chop canned tomatoes.

Heat olive oil in a pot over low heat. Stir in onions, bell peppers, garlic, and mushrooms with a wooden spoon. Cook for 5 minutes, then add chickpeas, kidney beans, bulgur, tomatoes, and salsa to the pot. Mix in water, chili powder, basil, oregano, cumin, sugar, cocoa powder, and pepper. Cover the pot and let it simmer on low heat for 10 minutes, then remove the lid. Finally, add corn and cook for 2 minutes, then turn off the heat.

Divide spicy veggie and chili into bowls.

It’s ready to be served !