Vegetarian Chili

A glossy, thick sauce that generously coats tender beans. Aromas of cumin and smoky paprika blend with the sweetness of corn for a hearty, soul-warming dish.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 510
• Protein: 25 g
• Carbs: 68 g
• Fat: 12 g

Ingredients

• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 1 piece Red bell pepper ( small dice )
• 1 piece Green bell pepper ( small dice )
• 1 piece Carrot ( diced )
• 1 piece Apium graveolens ( sliced )
• 500 g Red bean ( cooked and drained )
• 150 g Corn ( drained )
• 400 ml Tomato juice
• 2 tbsp Tomato caviar
• 2 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tbsp Smoked paprika
• 1 tsp Hot pepper en poudre
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Vegetable broth ( prepared )

Instructions

1. Sauté the aromatics

   In a pot, heat the olive oil. Add the onion, garlic, and peppers. Sauté over medium heat until the onions are translucent and the peppers have softened.

2. Toast the spices

   Add the cumin, smoked paprika, and chili powder. Stir for one minute to toast the spices: the aroma should become intense without burning.

3. Deglaze and combine

   Incorporate the tomato paste, tomato juice, and vegetable broth. Add the carrots and celery. Bring to a boil, then lower the heat.

4. Simmer the chili

   Pour in the kidney beans and corn. Simmer over low heat, uncovered, until the sauce reduces and coats the spoon. The vegetables should be tender to the bite.

Chef's tips

• Chili is always better the next day, gently reheated.
• If the sauce is too thin, mash a few beans against the side of the pot to thicken the mixture.

Storage

Keeps for 4 days in the refrigerator in an airtight container or 3 months in the freezer.