Vegetarian White Bean & Yellow Zucchini Chili
with Chunky White Cheddar Croutons
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Show winter you mean business! Nothing drives away cold grey days like the warm hues of a simmering veggie chili. Yellow zucchini streams in a touch of sunshine, sweet pepper adds colour and white beans provide protein, all caught up in a full-bodied tomato base. Check out these crafty oven-hot croutons: cut up a potato-scallion bun, toss with oil, spices and aged white cheddar and bake. Try not to eat them before you get to the table!
We will send you:
- 1 Shallot (or onion)
- 1 Yellow zucchini
- 1 Sweet pepper
- 540ml White kidney beans (canned)
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 30g Grated aged cheddar
- 1 Gourmet potato-scallion bun
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Barley, Milk, Wheat
You will need:
Large pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
15 g
Saturated Fat
4 g
Sodium
1580 mg
Total Carb
80 g
Sugars
13 g
Protein
24 g
Fibre
25 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, core and medium-dice the sweet pepper. Medium-dice the zucchini. Halve, peel and thinly slice the shallot. Drain and rinse the kidney beans. Large-dice the bun.
Start the chili
In a large pot, heat a drizzle of oil on medium-high. Add the shallot, sweet pepper, zucchini, ¾ of the spices and a generous pinch of salt. Sauté, 5 to 6 min., until almost softened.
Make the croutons
Meanwhile, on a lined sheet pan, toss the bun with a drizzle of oil, the remaining spices and S&P. Bake, flipping halfway, 3 to 5 min., until beginning to crisp. Remove from the oven and sprinkle with the cheese. Bake, 3 to 5 min., until the bun is crisp and the cheese is golden. Allow to cool slightly.
Finish the chili
To the pot of vegetables, add the tomato paste. Cook, stirring occasionally, 2 to 3 min., until dark red. Add the demi-glace, kidney beans, 1 cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 5 to 6 min., until the vegetables are tender and the chili has thickened.
Plate your dish
Divide the chili between your bowls. Top with the croutons, a drizzle of oil and freshly cracked black pepper. Bon appétit!
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