Chili sin Carne with Legumes and Tomatoes

Name: Chili sin Carne with Legumes and Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 piece onion; 1 piece garlic clove; 200 ml vegetable broth (200 ml water + 2 tsp vegetable broth powder); 800 g kidney beans (large can, drained); 400 g brown lentils (small can, drained); 300 g corn (small can, drained); 400 g chopped tomatoes (small can); 6 pieces fresh cherry tomatoes (chopped); 4 tbsp tomato purée; 1 tsp curry powder; 2 tbsp oregano; 1 tsp chilli powder; 2 tsp paprika powder (sweet); 2 tsp salt; 1 tsp pepper; 1 pot yoghurt or crème fraîche

Main course Savory Vegetarian

Vegetarian chili with kidney beans, lentils, corn, tomatoes and spices, cooked in vegetable broth, served with yoghurt or crème fraîche.

5.0 (1)

Preparation time 40 min (20 min cooking/baking)

Ingredients

4Servings

1 piece onion (40 kcal)
1 piece garlic clove (5 kcal)
200 ml vegetable broth (200 ml water + 2 tsp vegetable broth powder) (30 kcal)
800 g kidney beans (large can, drained) (1016 kcal)
400 g brown lentils (small can, drained) (1412 kcal)
300 g corn (small can, drained) (258 kcal)
400 g chopped tomatoes (small can) (80 kcal)
6 pieces fresh cherry tomatoes (chopped) (30 kcal)
4 tbsp tomato purée (60 kcal)
1 tsp curry powder (6 kcal)
2 tbsp oregano (10 kcal)
1 tsp chilli powder (6 kcal)
2 tsp paprika powder (sweet) (12 kcal)
2 tsp salt
1 tsp pepper (6 kcal)
1 pot yoghurt or crème fraîche (120 kcal)

Nutrition	per serving	per 100 g
Calories	773 kcal	147 kcal
Carbohydrates	128,0 g	24,4 g
Fat	3,2 g	0,6 g
Protein	45,5 g	8,7 g

Allergens & Intolerances

Contains
GlutenLactoseSoyCeleryMustard

Does not contain
NutsEggsSesameFishCrustaceans

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

8 /10

This dish provides a good amount of protein from the pulses, helping you feel full for longer. It is rich in fibre and not too high in calories. The combination of vegetables and lentils makes it a balanced choice.

Preparation steps

Ingredients per step

Peel and finely chop onion and garlic clove.
- onion (1 piece)
- garlic clove (1 piece)
Heat rapeseed oil in a large pot and sauté onion and garlic.
- onion (1 piece)
- garlic clove (1 piece)
Add freshly chopped cherry tomatoes and briefly sweat.
- fresh cherry tomatoes (chopped) (6 pieces)
Add the canned chopped tomatoes to the pot.
- chopped tomatoes (small can) (400 g)
Stir in vegetable broth and tomato purée.
- vegetable broth (200 ml water + 2 tsp vegetable broth powder) (200 ml)
- tomato purée (4 tbsp)
Drain corn, kidney beans and brown lentils and add to the pot.
- kidney beans (large can, drained) (800 g)
- brown lentils (small can, drained) (400 g)
- corn (small can, drained) (300 g)
Add curry powder, oregano, chilli powder, paprika powder, salt and pepper and stir in.
- curry powder (1 tsp)
- oregano (2 tbsp)
- chilli powder (1 tsp)
- paprika powder (sweet) (2 tsp)
- salt (2 tsp)
- pepper (1 tsp)
Simmer with lid closed over medium heat for about 20 minutes, stirring occasionally.
Season chili to taste and adjust seasoning if necessary.
- salt (2 tsp)
- pepper (1 tsp)
Serve with yoghurt or crème fraîche.
- yoghurt or crème fraîche (1 pot)

Notes

Rapeseed oil is mentioned in the recipe text but no quantity is specified; therefore it is not included in the ingredient list.