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This vegetarian chili recipe, besides being healhty, is pure heat in a bowl: will the aromatic flavour of basmati rice refresh your tongue?
- Vegetarian mince 250 g
- Oil 30 ml
- Shallot 2 each
- Garlic 1 clove
- Carrot 1
- Tomato puree 15 ml
- Red chili 1
- Green chili 1
- Red kidney beans 200 g
- Chickpeas 200 g
- Tomato 200 g
- Vegetable stock 250 ml
- Oregano 5 ml, dried
- Salt To taste
- Pepper To taste, freshly ground
- Cayenne pepper To taste
- Basmati rice 250 g
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Mexican
Cook the rice according to the package instructions.
Peel and finely dice the shallots, carrot and garlic.
Wash, trim and finely dice the peppers.
Heat the oil and brown the vegetarian mince over a fairly high heat.
Add the shallots, carrot, garlic and peppers and fry briefly.
Then stir in the tomato puree and vegetable stock.
Wash and quarter the tomatoes and remove the stem ends.
Add to the sauce with the oregano and simmer for about 20 minutes.
Rinse and drain the red kidney beans and chick-peas and add to the sauce during the last 10 minutes.
Add more stock if necessary.
Finally season to taste with salt, pepper and cayenne pepper and serve with rice.