Chili Sin Carne

Combining carrots, red peppers, tomatoes, and red and black beans, this vegetarian chili is quick to prepare and freezes so it can be easily pulled out when time is short or used in the kids' Thermos lunch box!

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20 min
6
34 min
Freeze for three months.

  • Ingredients

    • 2 tbsp olive oil
    • 1 chopped yellow onion
    • 2 celery stalks, chopped
    • 1 red pepper, chopped
    • 1 large grated carrot
    • 2 cloves garlic, chopped
    • 1 cup tomato sauce
    • 1 can (796 ml) diced tomatoes with juice
    • 1 can (540ml) red beans, rinsed and drained
    • 1 can (540ml) black beans, rinsed and drained
    • 2 bay leaves
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • Salt and pepper from the mill
  • Preparation

    1. In a large saucepan, heat the oil over medium-high heat, then brown the onion and celery for 1 minute.
    2. Add the pepper, carrot, garlic, beans and continue cooking for 3 minutes.
    3. Add remaining ingredients, simmer uncovered for 30 minutes or until chili has thickened. Serve with corn chips.

For the adventurers

Notes and tips

Add ¼ cup nutritional yeast at the end of cooking.