1. Let the dried beans soak in water overnight (8-12h). Rinse with water before using and let drain.

2. Peel and finely chop the onion and garlic cloves. Peel and then finely dice the carrot. Slit the chili pepper lengthwise, remove the seeds, and then finely chop. Peel and coarsely dice the potatoes.

3. Add the olive oil to a large pot and heat up. Sauté the chopped onions, garlic, and diced carrots for several minutes until soft and almost translucent. Add chopped chili and sauté as well for a minute or so. Add tomato paste and chili powder, stir and then let everything cook and brown for 1-2 minutes. Deglaze with the vegetable broth and chunky tomatoes. Bring to a boil, then add the diced potatoes and drained beans and stir in. Reduce heat slightly, cover, and let simmer for about 40-45 minutes – stirring occasionally. After 30 minutes, you can add the drained corn (optional) and continue cooking. Season the finished chili with chili flakes, salt, and pepper to taste, then serve with some bread.