Chili végétarien express

Express vegetarian chili

This recipe is for you, who is cooking for one person and does not want to make a mega batch of chili. It is also for you who wants a vegetarian option of this comforting classic. The recipe is also quite economical. We rely on toppings to add texture and additional freshness.


Servings: 2 to 4

Preparation: 10 minutes

Cooking: 25 minutes


Ingredients :

  • 2 tbsp extra virgin olive oil
  • ½ red onion, finely chopped
  • 2 tsp smoked paprika
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 3/4 tsp ground cumin
  • ¼ tsp chili flakes
  • 100 g diced cherry tomatoes
  • ¼ cup tomato paste
  • 1 cup of water
  • 1 can (540 ml) red beans (Si Facile or Clic), drained and rinsed
  • 1 can (540 ml) black beans (Si Facile or Clic), drained and rinsed
  • 1 tsp kosher salt
  • Pepper from the mill
  • ¼ cup finely chopped fresh cilantro

Toppings:

  • 1 avocado, diced
  • Fresh coriander leaves
  • Grated cheddar cheese
  • Sour cream or Greek yogurt
  • Limes in quarters
  • Homemade or store-bought corn chips


Steps:

  1. Heat a large skillet or saucepan over medium heat and add a drizzle of olive oil. Add the red onion and sauté for 2-3 minutes until translucent. Stir in the smoked paprika, chili powder, garlic powder, cumin and chili flakes. Stir and cook for 1 minute to release the flavors.
  2. Add cherry tomatoes and tomato paste. Stir and cook for 2-3 minutes. Add drained kidney beans and water. Stir, bring to a boil, then reduce heat to low. Simmer for about 10-15 minutes, stirring occasionally, until slightly thickened.
  3. Taste and adjust salt, pepper or spices as needed. Add chopped cilantro at the end of cooking.
  4. Serve in large bowls and garnish with avocado slices, shredded cheese, sour cream or Greek yogurt and fresh cilantro.



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