Vegetarian Bean and Kidney Bean Dish with Chipotle Chili
4 servings
375 minutes
This aromatic vegetarian dish of beans and legumes with chipotle chili combines the rich flavor of legumes, the tartness of tomatoes, and the spicy heat of smoked chipotle pepper. European cuisine has adapted traditional American and Mexican motifs to create a hearty and warming dish perfect for cool evenings. Slow cooking allows the flavors to deeply infuse, creating a harmonious balance between rich spiciness and the soft creamy texture of beans. Serving with cheese or sour cream adds tenderness and completeness to the dish. It pairs excellently with crusty bread or rice and is ideal for a vegetarian diet, providing a rich source of plant protein. A true delight for lovers of spicy flavors and cozy home meals.
1
Mix all ingredients in a slow cooker. Set on low heat and cook for 6 hours.
- Canned black beans: 400 g
- Canned white beans: 400 g
- Canned tomatoes: 400 g
- Canned Jalapeno Peppers: 100 g
- Onion: 3 heads
- Finely chopped garlic: 6 cloves
- Chili powder: 2 tablespoons
- Sweet paprika: 1 tablespoon
- Dried cilantro (coriander): 1 tablespoon
- Ground black pepper: 0.5 teaspoon
- Chipotle pepper: 1 teaspoon
2
Serve with cheese or sour cream.