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Vegetarian Chilli with Beans
Latin

Vegetarian Chilli with Beans

Two kinds of bean simmered with smoked paprika and cumin until it darkens and thickens. No one misses the beef.

Total
40 min
Prep
10 min
Cook
30 min
Serves
4
  • vegetarian
  • cheap
  • healthy
  • meal-prep

Ingredients

For 4 servings

  • black beans2½ cup
  • kidney beans2½ cup
  • white rice2 cup
  • canned diced tomatoes2 can
  • bell pepper2 piece
  • yellow onion1½ piece
  • carrot2 piece
  • garlic8 clove
  • chili powder4 tsp
  • ground cumin4 tsp
  • smoked paprika3 tsp
  • tomato paste4 tbsp
  • sour cream6 tbsp
  • olive oil4 tbsp
  • salt2 tsp

You'll need

skillet · pot · cutting board

Method

  1. Cook the rice according to the packet.

    15 min · boil

  2. Dice the onion, pepper and carrot small and soften them in oil, 8 minutes.

    8 min · saute

  3. Add garlic, chilli powder, cumin and paprika and fry a minute.

    1 min · saute

  4. Stir in the tomato paste and let it darken for a minute before adding liquid.

    1 min · saute

  5. Add the tomatoes and both drained beans with a splash of water. Simmer 18 minutes uncovered.

    18 min · simmer

  6. Crush a ladleful of the beans against the side of the pan to thicken it, then season again — chilli always wants more salt.

    2 min · simmer

  7. Serve over the rice with a spoonful of sour cream.

    2 min · rest

Serving suggestion

Grated cheese and sliced spring onion on the table lets everyone finish their own bowl.

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