Vegan Chili

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour

Składniki

1 tbsp. olive oil

2 bell peppers, diced

1 yellow onion, chopped

2 stalks celery, diced

3 cloves garlic, minced

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 (12-oz) bottle Mexican beer such as Modelo

1 large sweet potato, cut into 1/2" cubes

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

1 (28-oz) can diced fire-roasted tomatoes

2 c. vegetable broth

1 avocado, sliced

Lime wedges

thinly sliced scallions

Wskazówki

In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, around 20 minutes.

Serve with the toppings of your choice.

Wartości Odżywcze

• Kalorie: 1940
• Tłuszcz Całkowity: 53 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 7666 mg
• Węglowodany Całkowite: 190 g
• Błonnik Pokarmowy: 101 g
• Cukry Całkowite: 49 g
• Białko: 77 g