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Vegetarian Chili https://www.metro.ca/userfiles/image/recipes/chili-vegetarien-6179.jpg PT50M PT2H00M PT4H50M
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.
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10 oz (300 g) dry red kidney beans 2 oz (60 g) carrot 2 oz (60 g) onion 1 garlic clove 1 bouquet garni water
Vegetarian Chili

Vegetarian Chili

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  • Gluten-free
  • Lactose-free
4
servings
0:50
Preparation
2:00
COOKING
4:50
TOTAL TIME

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Ingredients

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  • 10 oz
    (300 g)
    dry red kidney beans
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  • 2 oz
    (60 g)
    carrot
  • 2 oz
    (60 g)
    onion
  • 1
    garlic clove
  • 1
    bouquet garni

  • water
  • Garnish

  • 2 lb
    (1 kg)
    seeded canned tomatoes
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    796 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    extra virgin olive oil
  • 1 cup
    (250 mL)
    minced onion
  • 1/4 cups
    (150 g)
    red pepper strips 1 in. (2.5 cm)
  • 1/4 cups
    (150 g)
    green pepper strips 1 in. (2.5 cm)
  • 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
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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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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