avec croustilles de maïs
Simple, mais tout simplement délicieux! Chaque bouchée de ce chili à base de haricots, de poivrons et de tomates vous enchantera. Pourquoi ne pas utiliser les croustilles de maïs pour savourer chaque bouchée?
Allergens
Utensils
Tags
Haricots rouges
1 unit(s)
Croustilles de maïs
85 g
Poivron vert
1 unit(s)
Mirepoix
113 g
Oignons verts
2 unit(s)
Fromage cheddar, râpé
0.5 cup
Tomates broyées
369 mL
Crème sure
2 unit(s)
Concentré de bouillon de légumes
1 unit(s)
Assaisonnement mexicain
2 tbsp
Poudre de chipotle
1 tsp
Poivre
0.125 tsp
Sel
0.063 tsp
Huile
1 tbsp
- Core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions.
- Heat a large pot over medium heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix and peppers.
- Cook, stirring often, until veggies start to soften, 4-5 min. Season with salt and pepper.
- Meanwhile, drain and rinse beans.
- Add Mexican Seasoning and 1/8 tsp (1/4 tsp) chipotle powder to the pot with veggies. (NOTE: Reference heat guide.)
- Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, beans, broth concentrate and 3/4 cup (1 1/2 cups) water to the pot. Bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer, stirring occasionally, until chili thickens slightly, 12-15 min.
- Season with pepper, to taste.
- Divide veggie chili between bowls.
- Dollop sour cream over top, then sprinkle with cheese and green onions.
- Serve tortilla chips alongside for dipping.
820
kcal
Calories
35
g
Fat
12
g
Saturated Fat
105
g
Carbohydrate
21
g
Sugar
23
g
Dietary Fiber
32
g
Protein
45
mg
Cholesterol
1700
mg
Sodium
0.5
g
Trans Fat
2150
mg
Potassium
550
mg
Calcium
9
mg
Iron
avec trempette au yaourt et à la feta et petite salade