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Vegetarian chili, cheese, fresh cilantro, cumin, yogurt and sour cream

Végétarien, Cheese, Vegetables and Fruits

A delicious vegetarian version of chilli con carne full of color and sure to make you happy!

Ingredients

Recipe for 4

Vegetarian chilli

540 Ml
Red beans
1 Unit(s)
Onion
3 Clove(s)
Garlic
1 Unit(s)
Red pepper
2 Large
Carrot
2 Sprig(s)
Celery
1 Unit(s)
Red hot chili
250 Ml
Corn
8 Unit(s)
Italian tomatoes
125 Ml
Vegetable stock
1 Tbsp
Chilli powder
1 Tsp
Cumin powder
1 Tsp
Oregano
250 Ml
Old cheddar
5 Sprig(s)
Fresh cilantro
100 Ml
Plain greek yogurt 0%
50 Ml
Sour cream
1 Unit(s)
Lime
  • Salt and pepper
  • Olive oil

Preparation time: 45 min

  • Preparation

    Rinse and strain the kidney beans and corn.

    Peel and mince the garlic.

    Seed and cut the red pepper into small cubes.

    Peel and cut the carrots into small cubes.

    Peel and cut the celery into small cubes.
    Remove the seeds and mince the hot chilli.

    Remove the seeds from the tomatoes and cut into small cubes.
    Prepare the vegetable broth.

    Grate the cheddar cheese.

    Clean and chop the cilantro.
    Cut the limes into quarters.

  • Vegetarian chilli

    Place half of the kidney beans in a food processor and break them down a bit.  Set aside.

    In a sauce pot, sweat the onion without caramelizing.  Add the garlic, pepper, carrots, celery and hot chilli.  Cook for 3-4 minutes.

    Add the kidney beans, corn, tomatoes, vegetable broth as well as the spices and oregano.

    Bring to a boil, and simmer for roughly 40 minutes, making sure that the vegetables are cooked through and the sauce has thickened.

    Season to taste and enjoy!

  • Plating

    In a nice bowl or sombrero plate, place a nice helping of the chilli.  Garnish with the cilantro, cheese and lime wedges.

Depending on your taste, you can always play around with the spices.  Just be careful not to add to much as it will unbalance the dish.

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