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Vegetarian Chili

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Energy: 346 kcal / serving

Instructions

  • 1.   Start by heating olive oil in a sauté pan. Add the minced onion and garlic, then season with salt and pepper. Cook until the garlic and onion are translucent and soft. Wash the zucchini and carrots. Cut the carrots into thin sticks and the zucchini into thin slices. Add them to the sauté pan with the garlic and onion. Cook for about 8 minutes.
  • 2.   Once the zucchini and carrots are cooked, add the packet of chili spices (or half for those who don't like it too spicy), then add the peeled tomatoes, drained corn, and rinsed and drained red beans.
  • 3.   Pour a small glass of water into the sauté pan, mix, and let it cook for about 10 minutes. Once your vegetarian chili is cooked, pour it into shallow plates or large bowls and sprinkle with grated farmhouse cheddar.

Ingredients for servings

  • 1 bag of chili spices con carne
  • 100 g of cheddar
  • 1 corn (medium can)
  • 400 g of canned red bean
  • 800 g of canned peeled tomato
  • 2 carrots
  • 1 onion
  • 2 garlic cloves
  • 2 zucchinis
  • 1 tablespoon of olive oil
  • 1 pinch of salt and pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    346 kcal
    17 %
  • Fat
    14,71 g
    21 %
  • of which saturated
    6,15 g
    31 %
  • Carbohydrates
    32,74 g
    13 %
  • of which sugar
    12,42 g
    14 %
  • Protein
    19,76 g
    40 %
  • Fibers
    13,63 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.