Vegetarian Chili

Peel and quarter the potatoes. Finely dice the onion.

Heat some oil in a large pot and fry the potatoes on all sides until golden brown.

Add the diced onion and briefly fry until translucent.

Deglaze with vegetable broth and canned tomatoes, stir and cover the pot.

Simmer everything over medium heat for about 15 minutes until the potatoes are almost tender.

Strip the rosemary needles and thyme leaves, finely chop the chili pepper and add both to the pot. Season with salt, pepper and a pinch of cinnamon.

Slice the leek into rings. Drain the kidney beans and corn and add them to the chili with the leek.

Let simmer for another 5 minutes. Season with sherry vinegar and 1 tbsp sour cream and serve.