Vegetarian chili with Boréale Rousse
VEGETARIAN CHILI WITH BORÉALE ROUSSE
PREPARATION 15 minutes
COOKING TIME 40 minutes
2 tbsp. Olive oil
1 can (796 ml) Red kidney beans, drained and rinsed
150 ml Boréale Rousse beer
1 medium onion, chopped
2 garlic cloves, minced
4 medium tomatoes, peeled, cored and crushed
1 orange pepper, cored and diced
1 zucchini, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 Jalapeño pepper, cored and finely chopped
1 can (341 ml) kernel corn, drained
1 packet BoCoq Gourmet chili spices, fresh coriander, chopped, in sufficient quantities
Optional: sour cream
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- Brown onion and garlic in olive oil for about 5 minutes, stirring often. Add vegetables and Boréale Rousse ale, then cook at medium heat for approximately 30 minutes.
- Add red kidney beans and BoCoq spices, then cook for an additional 5 minutes to heat the beans.
- Serve with a spoonful of sour cream sprinkled with coriander.
This winter comfort food can also be served as a salsa with corn chips on an outdoor terrace in summertime. Simply add grated cheese or sour cream, pairing it with your Boréale of choice.