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Le Chaudron recipe

Chili vegetarien aux haricots

Vegetarian bean chili

⏱ 60 minServes 6Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 400 g (14 oz)canned kidney beans
  • 400 g (14 oz)canned black beans
  • 400 g (14 oz)canned crushed tomatoes
  • 200 g (7 oz)canned sweet corn
  • 1red bell pepper
  • 1green bell pepper
  • 2yellow onions
  • 5 clovesgarlic
  • 2carrots
  • 2 tbsptomato paste
  • 500 ml (2 cups)vegetable stock
  • 200 ml (¾ cup)dark beeroptional
  • 3 tbspolive oil
  • 2 tbspchili powder
  • 2 tspground cumin
  • 1 tspsmoked paprika
  • 1 tspdried oregano
  • 1 tspunsweetened cocoa powder
  • 1bunch of fresh cilantro
  • 1lime
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 400 g (14 oz) canned kidney beans
  • 400 g (14 oz) canned black beans
  • 400 g (14 oz) canned crushed tomatoes
  • 200 g (7 oz) canned sweet corn
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 yellow onions
  • 5 cloves garlic
  • 2 carrots
  • 2 tbsp tomato paste
  • 500 ml (2 cups) vegetable stock
  • 200 ml (¾ cup) dark beer optional
  • 3 tbsp olive oil
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp unsweetened cocoa powder
  • 1 bunch of fresh cilantro
  • 1 lime
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven1 chef’s knife1 wooden spoon1 fine strainer1 cutting boardDried oreganoGround cuminBlack peppercorns

03 — Method

  1. Drain and rinse the kidney and black beans well under cold water.
  2. Finely dice the 2 yellow onions. Remove the germ from the 5 garlic cloves and chop them. Peel the 2 carrots and cut into 5 mm (¼ in) dice.
  3. Seed the red and green bell peppers and cut into 1 cm (⅜ in) dice.
  4. Heat 3 tbsp of olive oil in the large cast-iron Dutch oven over medium heat and cook the onions for 6 minutes until golden. Add the garlic and cook 1 minute, stirring constantly.
  5. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano and unsweetened cocoa (the secret to depth). Toast for 1 minute over low heat, stirring.
  6. Stir in the tomato paste and cook 2 minutes. Add the carrots and peppers and cook for 5 minutes.
  7. Add the chopped tomatoes, hot vegetable stock and dark beer (optional). Season and bring to a simmer. Stir in the beans and drained corn.
  8. Simmer uncovered over low heat for 45 minutes, stirring now and then, until thick. Adjust the seasoning and serve with fresh cilantro and lime wedges.

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CategoryMain dishes