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Veggie Chili
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Veggie Chili

50 minPara 6Nutri-Score A€
de @startwithbeans27 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • olive oil (for sweating the vegetables)Despensa30 ml
  • celery (diced)Frutas y verduras3 piezas
  • carrots (diced)Frutas y verduras2 piezas
  • onion (diced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • red bell pepper (diced)Frutas y verduras1 pieza
  • salt (pinch, to taste)Especias3 g
  • chili spices (chili powder, cumin, paprika blend)Especias15 g
  • canned black beans (2 cans, rinsed and drained)Despensa800 g
  • cooked pinto beans (with their cooking liquid (pot liquor))Despensa400 g
  • vegetable stockDespensa480 ml
  • canned tomatoes (28 oz can)Despensa800 g
  • bay leafEspecias1 pieza

por ración

Nutrición

191kcal

Carbohidratos
29 g
Proteínas
10 g
Grasas
4 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Batidora de vaso
  • Cucharón

paso a paso

Preparación

  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.
    Paso 1

  2. Add the spices

    • Stir the chili spices into the softened vegetables.
    • Cook briefly until fragrant.
    Paso 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.
    Paso 3

  4. Simmer the chili

    • Bring to a simmer, then cook uncovered until the broth thickens.
    • Stir occasionally.
    Paso 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.
    Paso 5
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