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.
|1 whole||onion finely chopped|
|1 clove(s)||garlic finely diced|
|2 whole||red bell peppers diced|
|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
Heat up the oil in a casserole pan and fry the chopped onion until it is see-through.
Add the finely diced garlic and diced bell peppers and let it cook for a few minutes.
Then add the tomato paste and chili powder and let it cook for 2 minutes.
Rinse the beans and add them to the casserole pan.
Add the vegetable bullion and let it simmer until the vegetables are tender. This will take about fifteen minutes.
Done! Add salt and pepper to taste and serve!
|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|
|Type of dish||Chili|
|Others||Child Friendly, Supermarket Friendly|