DinnerMain Course

Veggie Veggie Chili

Name: Veggie Veggie Chili
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6 portioner
Cuisine: american
Ingredients: 2 spsk. olive oil; 2 stk. yellow onion chopped; 3 fed garlic minced; 2 stk. celery chopped; 1 stk. green bell pepper chopped; 1 kop cremini mushroom diced; 1 stk. jalapeño finely chopped, seeds removed for less heat; 2 tsk. chili powder; 710 ml lager beer; 1 tsk. hot sauce (valgfrit); 255 g canned kidney beans rinsed and drained; 255 g canned pinto beans rinsed and drained; 255 g canned black beans rinsed and drained; 255 g canned chickpeas rinsed and drained; 800 g canned diced tomatoes undrained; 425 g tomato purée; 170 g tomato paste; 1 stk. zucchini diced; 1 stk. yellow squash diced; 1 kop water; 1 tsk. salt or to taste; 0,5 tsk. black pepper freshly ground, or to taste

A hearty, one-pot chili loaded with four types of beans and a variety of fresh vegetables. This recipe makes a generous batch, perfect for feeding a group or for meal prepping, as it tastes even better the next day.

En original opskrift af Forkin

Tid i alt: 1 t. 45 min.
Portioner: 6
Sværhedsgrad: Nem
Pr. portion: 363 kcal

Allergenoplysninger: kan indeholde selleri. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2 spsk.olive oil
2 stk.yellow onion, chopped
3 fedgarlic, minced
2 stk.celery, chopped
1 stk.green bell pepper, chopped
1 kopcremini mushroom, diced
1 stk.jalapeño, finely chopped, seeds removed for less heat
2 tsk.chili powder
710 mllager beer
1 tsk.hot sauce(valgfrit)
255 gcanned kidney beans, rinsed and drained
255 gcanned pinto beans, rinsed and drained
255 gcanned black beans, rinsed and drained
255 gcanned chickpeas, rinsed and drained
800 gcanned diced tomatoes, undrained
425 gtomato purée
170 gtomato paste
1 stk.zucchini, diced
1 stk.yellow squash, diced
1 kopwater
1 tsk.salt, or to taste
0,5 tsk.black pepper, freshly ground, or to taste

Udstyr

stirring spoon · colander · large pot · cutting board · knife · can opener

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the chopped onion, celery, green bell pepper, and mushrooms to the pot. Sauté for 8-10 minutes until the vegetables have softened.
Ca. 10 min.
Kokkens note: Don't rush this step; building a flavorful base is key to a good chili.
3
Stir in the minced garlic and chopped jalapeño and cook for about 1 minute until fragrant.
Ca. 1 min.
4
Add the chili powder and stir to coat the vegetables. Cook for another 30 seconds to toast the spice.
Ca. 1 min.
5
Pour in the beer and optional hot sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Ca. 3 min.
Kokkens note: Use a gluten-free beer if you need to make the recipe gluten-free.
6
Let the mixture simmer for about 10 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
Ca. 10 min.
7
Add the rinsed and drained kidney beans, pinto beans, black beans, and chickpeas to the pot.
Ca. 1 min.
Kokkens note: Rinsing canned beans removes excess sodium and starchy liquid.
8
Add the diced tomatoes, tomato purée, tomato paste, zucchini, yellow squash, and water. Stir everything together until well combined.
Ca. 3 min.
9
Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, stirring occasionally to prevent sticking.
Ca. 1 t.
Kokkens note: A longer simmer time will result in a deeper, more developed flavor.
10
Stir in the salt and black pepper. Taste and adjust seasoning as needed before serving.
Ca. 1 min.

Pr. portion

Næringsindhold

30%Score

Kalorier: 362,8kcal
Protein: 14,8g
Kulhydrat: 55,2g
Fedt: 6,2g
Kostfibre: 13,4g
Sukker: 20g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover chili in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop or in the microwave until hot.