Vegetarian-Chilli
Gluten Free | Institutional | Kids | Vegan

Vegetarian chilli

Ingredients:

Vegetarian chilli

  • 175 g of cooked white beans
  • 175 g of cooked red kidney beans
  • 10 g smooth olive oil
  • 200 g onion
  • 450 g dried onion
  • 4 g salt
  • 200 g of pear tomato
  • 100 g carrot
  • 100 g of zucchini
  • 1 g of dried oregano
  • 1 g ground cumin
  • 1 g dried thyme
  • 2 g chili powder
  • 250 g of mineral water
  • 30 g cornstarch
  1. Peel and cut the onion and garlic in mirepoix (1 cm cubes). Wash and cut the tomato, carrot and zucchini in mirepoix. Sauté the onion in oil together with the garlic. Season .
  2. Add the tomato, carrot and zucchini. Cook it for 5 minutes. Add the cooked beans and spices (oregano, cumin, thyme and chili). stir In a bowl dilute the cornstarch in the water. Add the mixture of water with cornstarch in the chilli. Cook over low heat and stirring for 20 minutes. Serve
Main Course
Gluten Free, Institutional, Kids, Vegan

Method:

Vegetarian chilli

  • 175 g of cooked white beans
  • 175 g of cooked red kidney beans
  • 10 g smooth olive oil
  • 200 g onion
  • 450 g dried onion
  • 4 g salt
  • 200 g of pear tomato
  • 100 g carrot
  • 100 g of zucchini
  • 1 g of dried oregano
  • 1 g ground cumin
  • 1 g dried thyme
  • 2 g chili powder
  • 250 g of mineral water
  • 30 g cornstarch
  1. Peel and cut the onion and garlic in mirepoix (1 cm cubes). Wash and cut the tomato, carrot and zucchini in mirepoix. Sauté the onion in oil together with the garlic. Season .
  2. Add the tomato, carrot and zucchini. Cook it for 5 minutes. Add the cooked beans and spices (oregano, cumin, thyme and chili). stir In a bowl dilute the cornstarch in the water. Add the mixture of water with cornstarch in the chilli. Cook over low heat and stirring for 20 minutes. Serve
Main Course
Gluten Free, Institutional, Kids, Vegan

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