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Veggie Chili
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Veggie Chili

50 minServes 6Nutri-Score A€
from @startwithbeans27 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oil (for sweating the vegetables)Pantry30 ml
  • celery (diced)Produce3 pieces
  • carrots (diced)Produce2 pieces
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • red bell pepper (diced)Produce1 piece
  • salt (pinch, to taste)Spices3 g
  • chili spices (chili powder, cumin, paprika blend)Spices15 g
  • canned black beans (2 cans, rinsed and drained)Pantry800 g
  • cooked pinto beans (with their cooking liquid (pot liquor))Pantry400 g
  • vegetable stockPantry480 ml
  • canned tomatoes (28 oz can)Pantry800 g
  • bay leafSpices1 piece

per serving

Nutrition

191kcal

Carbs
29 g
Proteins
10 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Ladle

step by step

Method

  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.
    Step 1

  2. Add the spices

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

  4. Simmer the chili

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