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人分
Cuisine: american
Ingredients: 2 大さじ olive oil; 2 個 yellow onion chopped; 3 片 garlic minced; 2 個 celery chopped; 1 個 green bell pepper chopped; 1 カップ cremini mushroom diced; 1 個 jalapeño finely chopped, seeds removed for less heat; 2 小さじ chili powder; 710 ml lager beer; 1 小さじ hot sauce (お好みで); 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 個 zucchini diced; 1 個 yellow squash diced; 1 カップ water; 1 小さじ salt or to taste; 0.5 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 45 分
人数: 6
難易度: 簡単
1人分: 363 kcal

アレルゲン情報： セロリを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

2 大さじolive oil
2 個yellow onion, chopped
3 片garlic, minced
2 個celery, chopped
1 個green bell pepper, chopped
1 カップcremini mushroom, diced
1 個jalapeño, finely chopped, seeds removed for less heat
2 小さじchili powder
710 mllager beer
1 小さじhot sauce(お好みで)
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 個zucchini, diced
1 個yellow squash, diced
1 カップwater
1 小さじsalt, or to taste
0.5 小さじblack pepper, freshly ground, or to taste

調理器具

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

作り方

手順

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
約1 分
2
Add the chopped onion, celery, green bell pepper, and mushrooms to the pot. Sauté for 8-10 minutes until the vegetables have softened.
約10 分
調理のヒント： 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.
約1 分
4
Add the chili powder and stir to coat the vegetables. Cook for another 30 seconds to toast the spice.
約1 分
5
Pour in the beer and optional hot sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
約3 分
調理のヒント： 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.
約10 分
7
Add the rinsed and drained kidney beans, pinto beans, black beans, and chickpeas to the pot.
約1 分
調理のヒント： 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.
約3 分
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.
約1 時間
調理のヒント： 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.
約1 分

1人分

栄養情報

30%スコア

カロリー: 362.8kcal
たんぱく質: 14.8g
炭水化物: 55.2g
脂質: 6.2g
食物繊維: 13.4g
糖類: 20g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover chili in an airtight container in the refrigerator.

温め直し

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