A vegetarian chili rich in flavors, gently spiced with La Pimenterie’s Newton sauce. Apples, legumes, simmered vegetables, and warm spices make up this hearty dish, perfect for autumn… or any weeknight.
Ingredients (for 4 servings):
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1 yellow onion, sliced
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2 garlic cloves, minced
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1 red bell pepper, diced
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2 carrots, diced
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1 red apple (such as Cortland), small cubes
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1 can diced tomatoes (796 ml / 28 oz)
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1 can red beans (540 ml / 19 oz), rinsed
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1 can black beans (540 ml / 19 oz), rinsed
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1 tbsp tomato paste
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1 tbsp ground cumin
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1 tbsp smoked paprika
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1–2 tbsp La Pimenterie Newton sauce
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1 cup vegetable broth
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Olive oil, salt, pepper
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(Optional): fresh cilantro, plant-based sour cream, crispy tortillas
Preparation steps:
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In a large pot, sauté the onion and garlic in a drizzle of oil for 5 minutes.
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Add the carrots, bell pepper, apple, cumin, and paprika. Cook for 5 minutes.
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Stir in the tomato paste, beans, diced tomatoes, and broth. Mix well.
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Add the Newton sauce, salt, and pepper. Bring to a boil, then simmer on low heat for 25–30 minutes, stirring occasionally.
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Taste and adjust seasoning or add a bit more Newton sauce when serving, according to tolerance.
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Serve hot, garnished with cilantro, a drizzle of cream, and corn chips.