Serves : 4
Preparation time: 5 minutes
Cooking time : 4 to 6 hours
Ingredients
- 250 ml (1 cup) onion, chopped
- 60 ml (4 tablespoons) olive oil
- 500 ml (2 cups) shiitakes, chopped, stems removed
- 15 ml (1 tbsp) vegetable stock concentrate
- 250 ml (1 cup) red wine
- 500 ml (2 cups) kidney beans
- 30 ml (2 tbsp.) paprika
- 30 ml (2 tbsp.) cumin
- 30 ml (2 tbsp.) chili powder
- 4 garlic cloves, minced
- 60 ml (4 tbsp) ginger, chopped
- 250 ml (1 cup) yellow bell pepper
- 500 ml (2 cups) tomato coulis
- Salt and pepper to taste
Topping
- Cooked white rice
- Cheddar cheese, grated
- Chives, chopped
Preparation
- In slow cooker, set on high, sauté onion in olive oil.
- Add mushrooms, knorr broth and continue browning for 2 minutes.
- Add red wine, beans, paprika, cumin, chili spices, garlic, ginger, yellow bell pepper, tomato coulis, cover with water to the level of the vegetables, cover and cook for 4 to 6 hours at medium temperature. Check seasoning.
- Serve with white rice, grated cheese and chives.
