Vegetarian Chili

Vegetarian Chili
  • 4 servings
  • 0:50 Preparation
  • 2:00 Cooking
  • 4:50 Total Time

Ingredients

Add all
  • 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)

    extra virgin olive oil

  • 1 cup
    (250 mL)

    minced onions

  • 1/4 cups
    (150 g)

    1 in. (2.5 cm) red pepper strips

  • 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)

    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 1/3-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.

Source: Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010

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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© Société des alcools du Québec, 2007