Chili without Carne (vegetarian chili)
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Chili without Carne (vegetarian chili)

  • Preparation 15 min
  • Cooking time 30 min
  • For 4 servings

Ingrédients

    • 2 carrots 
    • 2 courgettes/zucchini 
    • 1 red onion 
    • 1 clove of garlic 
    • 1 red bell pepper 
    • 2 tomatoes 
    • 400 g canned tomato puree (425 ml) 
    • 3 tbsp. tablespoon olive oil 
    • 400 g canned pre-cooked chickpeas (425 ml) 
    • 500 g canned pre-cooked red kidney beans (525 ml) 
    • 0,5 L water 
    • 1 tsp. ground cumin 
    • 1 tsp. paprika 
    • 1 tbsp. brown sugar 
  • Peel and chop the garlic. Peel the carrots and onion and dice. Rinse and dice the 
    courgettes/zucchini and the pepper, having seeded it. Rinse the tomatoes and cut into pieces. 
  • Heat the olive oil in a frying pan and sauté the onion and garlic for about 2 minutes, or until they become translucent. Add the diced vegetables except the tomatoes and cook for about 5 minutes on a medium heat. Add the paprika, cumin and brown sugar. 
  • Then add the drained red beans and chickpeas. Sauté for 2 minutes. Then add the tomato puree, the chopped tomatoes and the water. Mix well, bring to the boil, cover and simmer over low heat for about 10 minutes. Add salt and pepper. 
  • Preheat the oven to 230°C (440°F) in grill mode. 
  • Pour the chili mixture into four Gratin Bowls, place 5-6 plain tortillas in each bowl and sprinkle with cheddar cheese and chopped green chili pepper. Leave under the grill for 5 minutes. 
  • Sprinkle with chopped coriander and serve hot with lime wedges.