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Le Chaudron recipe
Chili vegan
Vegan bean chili
⏱ 50 minServes 6Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)cooked kidney beans
400 g (14 oz)cooked black beans
400 g (14 oz)tomatoes, chopped
1onion
2 clovesgarlic
1red bell pepper
1 tbspsmoked paprika
1 tbspground cumin
1 tspmild chili powder
2 tbspolive oil
- 400 g (14 oz) cooked kidney beans
- 400 g (14 oz) cooked black beans
- 400 g (14 oz) tomatoes, chopped
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp mild chili powder
- 2 tbsp olive oil
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
- Chop the onion and garlic. Seed the red bell pepper and dice small.
- Rinse the kidney and black beans well under cold water to remove the canning liquid.
- Heat the olive oil in a large Dutch oven over medium heat until shimmering.
- Sweat the onion 5 minutes until translucent, then add the pepper. Cook 5 more minutes.
- Add the garlic and spices (smoked paprika, cumin, mild chili). Cook 1 minute to bloom them.
- Add the tomatoes and drained beans. Stir well.
- Cover and simmer 30 minutes over low heat, stirring now and then, until thickened.
- Taste and adjust salt and pepper. Serve in 6 bowls, ideally with rice or warm tortillas.
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