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Le Chaudron recipe
Chili végétarien aux trois haricots
Three-bean vegetarian chili
⏱ 45 minServes 6Easy310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)cooked kidney beans
250 g (9 oz)cooked black beans
250 g (9 oz)cooked white beans
400 g (14 oz)tomatoes, chopped
2bell peppers
1onion
2 clovesgarlic
1 tspcumin
- 250 g (9 oz) cooked kidney beans
- 250 g (9 oz) cooked black beans
- 250 g (9 oz) cooked white beans
- 400 g (14 oz) tomatoes, chopped
- 2 bell peppers
- 1 onion
- 2 cloves garlic
- 1 tsp cumin
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat a drizzle of oil in the Dutch oven and cook the chopped onion and garlic until translucent.
- Add the diced bell peppers and cook for 5 minutes, stirring often, until soft but not browned.
- Stir in the cumin and toast for 1 minute, then add the chopped tomatoes and a large glass of hot water.
- Add the three kinds of drained beans, season with salt and pepper and stir well to coat everything in sauce.
- Simmer the chili covered over low heat for 25 minutes, stirring now and then so it doesn’t stick.
- Adjust the seasoning at the end and serve hot, sprinkled with fresh chopped cilantro if you like.
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