Vegan Chili Sin Carne
This Texan dish is inspired by Mexican cuisine. The dish is nice to serve with wraps or rice. A garnish of parsley or coriander can also add more variety to the flavor. Adding a can of corn and/or beans can also make it much more rich and filling. This dish is also free from gluten, nuts and soya.
ingredients
| 1 whole | onion finely chopped |
| 1 clove(s) | garlic finely diced |
| 2 whole | red bell peppers diced |
| 2 tbsp | oil |
| 2 tbsp | tomato puree |
| 1 can(s) | red kidney beans |
| 1 dl | vegetable bouillon |
| chili powder to taste | |
| salt & pepper to taste |
- Cook Time: 15-30 min
instructions
1
Heat up the oil in a casserole pan and fry the chopped onion until it is see-through.
2
Add the finely diced garlic and diced bell peppers and let it cook for a few minutes.
3
Then add the tomato paste and chili powder and let it cook for 2 minutes.
4
Rinse the beans and add them to the casserole pan.
5
Add the vegetable bullion and let it simmer until the vegetables are tender. This will take about fifteen minutes.
6
Done! Add salt and pepper to taste and serve!
| Course | Main course |
| Cuisines | American, Mexican |
| Special diets | Gluten-free, No added sugar, Nut-free, Peanut-free, Soya-free |
| Difficulty | Level 1 (easy) |
| Cooking time | 15-30 minutes |
| Season | Autumn, Spring, Summer, Winter |
| Number ingredients | 5-10 ingredients |
| Taste | Spicy |
| Preparation method | Cooking |
| Type of dish | Chili |
| Others | Child Friendly, Supermarket Friendly |
| Campaign | VeggieChallenge |
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