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Le Chaudron recipe
Chili du vampire aux haricots noirs
Vampire black bean chili
⏱ 60 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)ground meat
400 g (14 oz)cooked black beans
500 g (18 oz)tomato sauce
2red bell peppers
2onions
1 tspcumin
1 tspmild chili powder
- 400 g (14 oz) ground meat
- 400 g (14 oz) cooked black beans
- 500 g (18 oz) tomato sauce
- 2 red bell peppers
- 2 onions
- 1 tsp cumin
- 1 tsp mild chili powder
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
- Slice the onions and dice the red bell peppers, then sauté in the Dutch oven with a little oil until soft and lightly golden.
- Add the ground meat and brown it, breaking it up with a wooden spoon, then stir in the cumin and mild chili.
- Add the tomato sauce and a glass of water and slowly bring to a simmer, stirring.
- Drain and rinse the black beans, add to the chili, cover and simmer over low heat about 30 minutes until thickened.
- Adjust the salt and chili to taste, and reduce a few minutes uncovered if too runny.
- Serve hot in bowls with a little rice or tortillas.
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