Vegan Chili Recipe

Here’s a traditional Mexican meal adapted for vegans. It’s hot and full of flavours. Who can guess what the secret ingredient is?

Products(for 2):

1 can white beans

1 can of red kidney beans

1 can of chick peas

1 cаn of diced tomatoes

1 average onion

5 cloves of garlic

1-2 red chili peppers

1/2 teaspoon of  dried coriander

1 pinch of cinnamon

1 pinch of cocoa

1 pinch of cumin

3 tbsp olive oil

black pepper and paprika

1 teacup of basmatti rice

The chili

Dice the onion, the garlic and the chilli(s), heat the olive oil in a pan, add the cumin, the black pepper and the paprika and stir. Put in the diced vegetables to fry and let them soften for about 3-5 minutes.

 

Now pour in the can of tomatoes, stir well and lower the heat. Let it simmer for another 5-7 minutes.

Open the cans of beans and chickpeas and pour out the liquid. Put them in the pan, add the coriander and the cocoa, mix and cook on low heat for 10 more minutes until it’s almost dry.

The rice

Put it in a pot with 3 times its volume of water, boil until just a tiny bit of liquid remain (don’t forget to stir), remove from the hot plate, cover it and leave for 15 minutes.

Serve together (see pic).

Vegan is Good and easy!

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