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Veggie Chili
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Veggie Chili

50 Min.Für 6Nutri-Score A€
von @startwithbeans27 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • olive oil (for sweating the vegetables)Vorräte30 ml
  • celery (diced)Obst & Gemüse3 Stücke
  • carrots (diced)Obst & Gemüse2 Stücke
  • onion (diced)Obst & Gemüse1 Stück
  • garlic (minced)Obst & Gemüse3 Stücke
  • red bell pepper (diced)Obst & Gemüse1 Stück
  • salt (pinch, to taste)Gewürze3 g
  • chili spices (chili powder, cumin, paprika blend)Gewürze15 g
  • canned black beans (2 cans, rinsed and drained)Vorräte800 g
  • cooked pinto beans (with their cooking liquid (pot liquor))Vorräte400 g
  • vegetable stockVorräte480 ml
  • canned tomatoes (28 oz can)Vorräte800 g
  • bay leafGewürze1 Stück

pro Portion

Nährwerte

191kcal

Kohlenhydrate
29 g
Eiweiß
10 g
Fett
4 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Standmixer
  • Schöpfkelle

Schritt für Schritt

Zubereitung

  1. Sweat the vegetables

    • Heat the olive oil in a pot over medium heat.
    • Add the celery, carrots, onion, garlic and red bell pepper with a pinch of salt.
    • Sweat until softened, about 5 minutes.
    Schritt 1

  2. Add the spices

    • Stir the chili spices into the softened vegetables.
    • Cook briefly until fragrant.
    Schritt 2

  3. Add beans, stock and tomatoes

    • Add the rinsed black beans and the pinto beans with their cooking liquid.
    • Pour in the vegetable stock and the canned tomatoes.
    • Drop in the bay leaf and stir well.
    Schritt 3

  4. Simmer the chili

    • Bring to a simmer, then cook uncovered until the broth thickens.
    • Stir occasionally.
    Schritt 4

  5. Blend to thicken

    • Ladle about 1.5 cups of the chili into a blender and blend until smooth.
    • Stir the blended mixture back into the pot.
    • Remove the bay leaf and simmer a few more minutes before serving.
    Schritt 5
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