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Veggie Chili
Hoofdgerecht

Veggie Chili

50 minVoor 6Nutri-Score A€
van @startwithbeans27 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • olive oil (for sweating the vegetables)Voorraadkast30 ml
  • celery (diced)Groente en fruit3 stukken
  • carrots (diced)Groente en fruit2 stukken
  • onion (diced)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit3 stukken
  • red bell pepper (diced)Groente en fruit1 stuk
  • salt (pinch, to taste)Kruiden en specerijen3 g
  • chili spices (chili powder, cumin, paprika blend)Kruiden en specerijen15 g
  • canned black beans (2 cans, rinsed and drained)Voorraadkast800 g
  • cooked pinto beans (with their cooking liquid (pot liquor))Voorraadkast400 g
  • vegetable stockVoorraadkast480 ml
  • canned tomatoes (28 oz can)Voorraadkast800 g
  • bay leafKruiden en specerijen1 stuk

per portie

Voedingswaarden

191kcal

Koolhydraten
29 g
Eiwitten
10 g
Vetten
4 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Blender
  • Soeplepel

stap voor stap

Bereiding

  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.
    Stap 1

  2. Add the spices

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

  4. Simmer the chili

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