Vegetarian Black Bean Chili

Vegetarian Black Bean Chili
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 2

    cloves garlic, minced

  • 1

    onion, chopped

  • 1

    carrot, chopped

  • 1

    jalapeño, seeded and minced

  • 1

    sweet pepper, chopped

  • 3

    large tomatoes, chopped

  • 2*19 oz
    (2*540 mL)

    black beans, drained and rinsed

  • 1 Tbsp.
    (15 mL)

    chili powder

  • 1 tsp.
    (5 mL)

    ground cumin

  • 1 tsp.
    (5 mL)

    rosemary

  • 1 tsp.
    (5 mL)

    Salt

  • 1 cup
    (250 mL)

    grated cucumber

Preparation

In a large saucepan, heat oil over medium heat.

Add garlic, onion, carrot, jalapeño and green pepper, and cook, stirring often, until softened, about 5 minutes.

Stir in tomatoes, beans, chili powder, cumin and rosemary, and bring to boil.

Reduce heat and simmer, uncovered, for 20 minutes. Season with salt.

Serve garnished with cucumber.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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