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Veggie Chili
Plat

Veggie Chili

50 minPour 6Nutri-Score A€
par @startwithbeans27 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • olive oil (for sweating the vegetables)Épicerie30 ml
  • celery (diced)Fruits et légumes3 morceaux
  • carrots (diced)Fruits et légumes2 morceaux
  • onion (diced)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • red bell pepper (diced)Fruits et légumes1 morceau
  • salt (pinch, to taste)Épices3 g
  • chili spices (chili powder, cumin, paprika blend)Épices15 g
  • canned black beans (2 cans, rinsed and drained)Épicerie800 g
  • cooked pinto beans (with their cooking liquid (pot liquor))Épicerie400 g
  • vegetable stockÉpicerie480 ml
  • canned tomatoes (28 oz can)Épicerie800 g
  • bay leafÉpices1 morceau

par portion

Nutrition

191kcal

Glucides
29 g
Protéines
10 g
Lipides
4 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Louche

pas à pas

Préparation

  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.
    Étape 1

  2. Add the spices

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

  4. Simmer the chili

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