For the vegetable chili, prepare the soup. Peel garlic and onions and chop finely together with chili. Heat oil in a pan and sauté garlic, onions and chili.
Dice the peppers and tomatoes and add them to the pan with the kidney beans as well. Stir-fry for 2-3 minutes, season with salt and pepper and deglaze with soup.
Crush the cumin and sprinkle in along with paprika powder and marjoram to taste. Simmer the vegetable chili for another 10 minutes.
Preparation Tip:
For variety, try the vegetable chili with finely chopped smoked tofu, which makes the chili extra rich.
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