Vegetable Chili Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

PORTIONS : 6


INGREDIENTS

  • 500 ml (2 cups) cooked red beans *
  • 798 ml (28 ounces) canned tomatoes
  • 4 stalks celery, chopped
  • 3 medium carrots, diced
  • 2 diced parsnips
  • 1 diced red onion
  • 2 chopped coloured peppers
  • 10 ml (2 tsp) cider vinegar
  • Salt and pepper, to taste
  • 5 ml (1 tsp) oregano
  • 5 ml (1 tsp) basil
  • 1 ml (1/4 tsp) cayenne powder

PREPARATION

  1. Mix all the ingredients together in a large saucepan.
  2. Bring to a boil, cover and simmer for 30 minutes over low heat.
  3. Remove lid and cook for 20 to 30 minutes, until the mixture thickens.
  4. Delicious with good fresh bread! **
Vegetable Chili Recipe by Cuisine l'Angélique

A comforting dish, perfect for cold days!


TIP

* I really like having red beans cooked in advance, which I freeze in 2-cup servings, so I can easily prepare this delicious chili for my whole family! You can also double the recipe to freeze some of it and always have a meal already on hand.

** For fresh bread, you can’t go wrong with our delicious La Miche Angélique or Le Campagnard!

You can also prepare this recipe in a conventional oven with La Merveilleuse all-purpose flour. You can use the same method that is explained in the burger bun recipe to make delicious buns or your daily bread!

 

NUTRITION FACTS

150 Calories

Per portion

  • 2 %Fat: 1 g
  • Saturated 0,1 g
    1 %Trans 0 g
  • Polyunsaturated: 0,3 g
  • Omega-6: 6 g
  • Omega-3: 0 g
  • Monounsaturated: 0,1 g
  • Cholesterol: 0 mg
  • 10 %Sodium: 240 mg
  • 11 %Carbohydrate: 32 g
  • 32 %Fibres: 8 g
  • Sugars: 8 g
  • Protéines: 7 g
  • 100 %Vitamin A
  • 160 %Vitamin C
  • 8 %Calcium
  • 25 %Iron
  • 35 %Manganese
  • 25 %Potassium
  • 20 %Thiamin