Spicy Bean Chili with Corn and Red Wine

Cut the green bell pepper into cubes of approx. 1 cm. Roughly chop the onions and garlic. Slice the chili pepper lengthwise and cut into fine strips.

Heat the olive oil in a pot over medium heat. Add bell pepper cubes, onions, and chili, and sauté for approx. 3 minutes, stirring frequently. Reduce the heat, add cayenne pepper, paprika powder, and the cinnamon stick, and roast for another 2 minutes, stirring constantly.

Stir in the tomato paste and roast for 1 minute. Add cumin and oregano, mix briefly, then add the garlic and continue stirring for half a minute. Deglaze with red wine, bring to a boil, and simmer for 2 minutes.