Cooking: Chili Sin Carne

This is the vegetarian version of chili con carne.

Ingridiends:

150 g	unripe spelt grains or just bulgur
600 ml	vegetable stock
3	onions
3	cloves garlic
800 g	canned tomatos
300 g	canned corn
300 g	canned kidney beans
3 Tbsp	oil
1 teaspoon	paprika powder
2 teaspoons	tomato purée
2 teaspoons	cummin, grounded
1	chili
2	capsicum

Cook the unripe spelt grains with the vegetable stock for about 30 minutes.
Pour the stock into a bowl and put it aside.

Chop the onions and the garlic into small pieces.
Heat oil in a deep pan and sauté the onions until soft add the garlic and cook for 2 more minutes.
Dice the capsicum mean while.
Add the grains and fry it for a short time.
Now add the rest, tomato purée, paprika powder, cummin, tomatos, corn and the beans.
Simmer it for 20 minutes.
Add as much of the stock as you like.