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Quick Vegetarian Bean Chili

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Quick Vegetarian Bean Chili

The perfect quick vegetarian bean chili recipe with a picture and simple step-by-step instructions.

  • 2 Pc. Carrots
  • 1 Pc. Clove of garlic
  • 500 g Sieved tomatos
  • 3 tbsp Tomato paste
  • 1 Can Kidney beans, 400 g
  • 1 Can Black beans, 400 g
  • 1 tsp Miso paste
  • 1 tsp Smoked paprika powder
  • 1 Msp Chilli flakes
  • Salt and pepper
  1. Coarsely grate the carrots and finely chop the garlic. In principle, you can now simply put all the ingredients in a saucepan, stir well and bring to a boil. I usually let it simmer over a low heat for about 10 minutes without a lid, then the sauce becomes nice and creamy.
  2. The sauce goes well with many dishes and is a great side dish. The bean chilli also tastes great with rice, quinoa, couscous and bulgur. Since it’s so easy to freeze, I usually make double the amount.
Dinner
European
quick vegetarian bean chili

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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