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 soy.
- Cooking Time: 15 minutes
- Total Time: 15 minutes
Ingredients
Servings:
4
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1 wholeonion finely chopped
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1 clove(s)garlic finely diced
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2 wholered bell peppers diced
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2 tbspoil
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2 tbsptomato puree
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1 can(s)red kidney beans
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1 can(s)sweetcorn
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1 dlvegetable bouillon
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chili powder to taste
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salt & pepper to taste
Instructions
-
Heat up the oil in a casserole pan and fry the chopped onion until it is see-through.
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Add the finely diced garlic and diced bell peppers and let it cook for a few minutes.
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Then add the tomato paste and chili powder and let it cook for 2 minutes.
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Rinse the beans and sweetcorn and add them to the casserole pan.
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Add the vegetable bouillon and let it simmer until the vegetables are tender. This will take about fifteen minutes.
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Done! Add salt and pepper to taste and serve!
