Vegetarian Chili
| Preparation: | 50 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 2 h |
| Total: | 4 h 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010 |
Recipe ingredients
- 10 oz. (300 g) dry red kidney beans
- 2 oz. (60 g) carrots
- 2 oz. (60 g) onion
- 1 garlic clove
- 1 bouquet garni
- Water
- Garnish
- 2 lb. (1 kg) seeded canned tomatoes
- 1/4 cup (60 mL) Irresistibles extra virgin olive oil*
- 1 cup (250 mL) minced onions
- 1 1/4 cups (150 g) 1-in. (2.5-cm) red pepper strips
- 1 1/4 cups (150 g) 1-in. (2.5-cm) green pepper strips
- 2 garlic cloves, chopped
- 2 hot peppers, chopped
- 1/2 tsp. (2 mL) Irresistibles ground cumin*
- 1/2 cup (125 mL) vegetable broth*
- Salt and pepper to taste
- Chopped fresh coriander to taste
Preparation
Pick over beans and soak them for 24 hours.
Combine beans with next five ingredients (carrots, onion, garlic, bouquet garni and water, cover and cook until tender but still a little firm.
Drain tomatoes, reserving juice, and cut ⅓-in. (8-mm) cubes.
Cook onions in oil without colouring.
Add red and green peppers , garlic, hot peppers and cumin.
Add cubed tomatoes.
Add beans and vegetable broth. Add a little reserved tomato juice. Salt and pepper.
Cover and cook over low heat approximately 20 minutes.
Five minutes before the end, add coriander.
Serve with tacos and lime juice.
Suggestion
Do not salt the cooking water for dry vegetables or they will take longer to cook.
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* We recommend Selection and Irresistibles products.
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