Vegan Chili

Vegan Chili

Vegan Chili Recette

Par Celia de Flers
Temps de préparation: 15 minutes
Temps de cuisson: 75 minutes
Portions: 6-8 Servings


  • 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)


  • 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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