Vegan Chili sin Carne with Rice is an easy recipe that’s healthy, plant-based, high-protein, and meat-free
and is super tasty! Alternatively, the same recipe can of course also be cooked with real minced meat.
Ingredients:
120 g (vegan) or mixed mince
2 onions
3-4 cloves of garlic
2 tbsp canola oil
2 red peppers
1 can of kidney beans (drained weight 255 g)
1 can of corn (drained weight 150 g)
500 ml tomato passata
2 tbsp tomato paste
100 ml water or vegetable broth
150 g ajvar
1/2 tsp chili flakes or 1 fresh chilli
1/2 tsp cinnamon
1 tsp baking cocoa powder
1 tbsp smoked paprika powder
1 tsp cumin
1 tsp salt
1 tsp sugar
Preparation:
Peel and finely chop the onions and garlic. Cut the peppers into 0.5 cm cubes. Drain the kidney beans and corn from the can through a sieve. Put aside.
Heat the rapeseed oil in a saucepan. Add onions and garlic and sauté. Now add the tomato paste, paprika cubes, cumin, cinnamon, smoked paprika and cocoa powder. Fry everything together for about 1-2 minutes.
Pour the tomato passata, ajvar and the water or vegetable broth over it. Add the kidney beans and corn and season with the salt, chilli flakes and sugar. Bring the mixture to a boil once. Put the lid on the pot, reduce the heat and then let it simmer for about 30 minutes.
Vegan: In the meantime, bring a pot of water to the boil for the soy mince. Salt well and bring to a boil. Set aside and let soak for five minutes. Drain and squeeze out the excess liquid.
Now add the (cooked soy mince) mince to the pot and stir into the chili. Let the whole thing simmer together over the lowest heat.
Suitable side dishes are rice or baguette.
