Le meilleur chili végétalien
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4
portions20
minutes40
minutes300
kcalLe chili végétalien est une alternative délicieuse et savoureuse au chili traditionnel à base de viande. C'est un plat copieux et copieux qui est parfait pour un dîner confortable ou un week-end entre amis et en famille.
Here's a recipe for the best vegan chili:
Ingrédients
- 2 pcs.
Onions, diced
- 6 pcs.
garlic cloves, minced
- 250 g
cooked kidney beans
- 250 g
cooked black beans
- 400 g
Fresh green beans, trimmed and cut into bite-size pieces
- 400 g
chopped tomatoes (canned or fresh)
Directions
In a large pot, heat a tablespoon of oil over medium-high heat. Add the onions and garlic, and cook until soft and fragrant, about 5 minutes.
Add the beans, chopped tomatoes, fresh chili peppers, crushed dried chili peppers, smoked paprika, oregano, soy sauce, tomato puree, ground cumin, and carrots to the pot. Stir everything together.
Add water, Uhhmami Beefísh and Baconísh. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 20-30 minutes, or until the vegetables are tender and the flavors have melded together.
Add salt and black pepper to taste, and adjust the seasoning as needed. If the chili is too thick, add more water or broth to thin it out.
Garnish with fresh thyme leaves and serve hot, with your favorite toppings such as vegan sour cream, or springled Uhhmami Cheeseísh.
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