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 annosta
Cuisine: american
Ingredients: 2 rkl olive oil; 2 kpl yellow onion chopped; 3 kynsi garlic minced; 2 kpl celery chopped; 1 kpl green bell pepper chopped; 1 kuppi cremini mushroom diced; 1 kpl jalapeño finely chopped, seeds removed for less heat; 2 tl chili powder; 710 ml lager beer; 1 tl hot sauce (valinnainen); 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 kpl zucchini diced; 1 kpl yellow squash diced; 1 kuppi water; 1 tl salt or to taste; 0,5 tl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 45 min
Annoksia: 6
Vaikeustaso: Helppo
Annosta kohti: 363 kcal

Allergeenitiedot: saattaa sisältää seuraavia: selleri. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

2 rklolive oil
2 kplyellow onion, chopped
3 kynsigarlic, minced
2 kplcelery, chopped
1 kplgreen bell pepper, chopped
1 kuppicremini mushroom, diced
1 kpljalapeño, finely chopped, seeds removed for less heat
2 tlchili powder
710 mllager beer
1 tlhot sauce(valinnainen)
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 kplzucchini, diced
1 kplyellow squash, diced
1 kuppiwater
1 tlsalt, or to taste
0,5 tlblack pepper, freshly ground, or to taste

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Noin 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.
Noin 10 min
Kokin vinkki: 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.
Noin 1 min
4
Add the chili powder and stir to coat the vegetables. Cook for another 30 seconds to toast the spice.
Noin 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.
Noin 3 min
Kokin vinkki: 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.
Noin 10 min
7
Add the rinsed and drained kidney beans, pinto beans, black beans, and chickpeas to the pot.
Noin 1 min
Kokin vinkki: 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.
Noin 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.
Noin 1 t
Kokin vinkki: 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.
Noin 1 min

Annosta kohti

Ravintoarvot

30%Pisteet

Kalorit: 362,8kcal
Proteiini: 14,8g
Hiilihydraatit: 55,2g
Rasva: 6,2g
Kuitu: 13,4g
Sokeri: 20g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover chili in an airtight container in the refrigerator.

Uudelleenlämmitys

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