Ingrédients pour 3 Bean Vegetarian Chili
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, minced (optional)
- 3 garlic cloves, minced
- 4 cups vegetable stock
- 2 (14 1/2 ounce) cans fire roasted diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- salt and pepper, to taste
- 6 corn tortillas
- 1/2 cup shredded sharp cheddar cheese
- 2 avocados, pitted, peeled, and diced
- 1/2 cup chopped green onions
- 2 roma tomatoes, chopped
- 2 tablespoons lemon juice
- 1/4 cup fresh cilantro, chopped (optional garnish)
- 1/4 cup sour cream (optional garnish)
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Comment préparer 3 Bean Vegetarian Chili
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Transfer the onion and garlic to a slow cooker.
- Add the kidney beans, pinto beans, black beans, diced tomatoes (undrained), green bell pepper, red bell pepper, vegetable stock, and brown sugar to the slow cooker.
- Season generously with salt and pepper. Stir well to combine.
- Cover and cook on low for 6-8 hours, or on high for 4-6 hours, or until heated through and flavors have melded.
- While the chili simmers, preheat oven to 425°F (220°C).
- Lightly brush both sides of the corn tortillas with the remaining 1 tablespoon of olive oil.
- Stack the tortillas and cut into 6 wedges.
- Arrange the tortilla wedges in a single layer on a baking sheet.
- Bake for 8-10 minutes, or until golden brown and crispy, flipping halfway through.
- In a medium bowl, combine the chopped tomatoes, avocado, red onion, lime juice, and jalapeño (if using) for the avocado salsa.
- Season the salsa with salt and pepper to taste and drizzle with lemon juice.
- To serve, place the baked tortilla chips around the rim of a bowl. Spoon the chili into the bowl, sprinkle with shredded cheese, and top with a generous serving of avocado salsa.
- Enjoy your delicious and hearty 3-Bean Vegetarian Chili!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
19g
Fat
19g
Carbs
19g
