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Vegan Chili
Par celia de Flers
Vegan Chili Recette
Par Celia de Flers
Temps de préparation:
15 minutes
Temps de cuisson:
75 minutes
Portions:
6-8 Servings
Ingrédients
- 2 cups pinto beans
- 2 cups diced tomatoes
- 6 cups vegetable stock
- 1 large yellow onion
- 1 yellow pepper
- 1 red pepper
- 1 green pepper
- 1 tbsp ground cumin
- ¼ cup fresh cilantro
- 3 tbsps olive oil
- 1 tsp maple syrup
- Sea salt, to taste
- Black pepper, to taste
- Brown rice or quinoa (optional)
Instructions
- Bring olive oil to medium heat in heavy-bottom pot.
- Slice onions and cook for five minutes, or until caramelized.
- Slice peppers and add, cooking for five more minutes.
- Add tomatoes and beans and cook for five minutes, combining well.
- Add cumin, maple syrup, sea salt, and black pepper and stir well.
- Pour six cups vegetable stock over top, turn to high heat, and bring to boil.
- Once stock comes to a boil, reduce to low heat, cover, and simmer for an hour.
- Wash cilantro, pat dry, chop, and use as garnish.
- Serve as-is or over brown rice or quinoa.
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