Vegan Chili sin Carne

  • 4 persons
  • 60 min
4
60’

Ingredients
4

  • 1 onion
  • 1 green pepper
  • 1 cloves of garlic
  • 1 chili pepper
  • 750 ml (canned) sieved tomatoes
  • 2 cans of kidney beans (400 g)
  • 1 can of borlotti beans (400 g)
  • 1 tbsp of tomato puree
  • 1 tl smoked paprika powder (spicy)
  • 2 tbsp of oregano
  • pepper and salt
  • olive oil
  • 1 cube of vegan chocolate
  • 200 ml Provamel Soya Alternative to Cream
  • Finely chopped red onion
  • Fresh coriander
  • Mexican tortillas

preparation
60 min

  1. Heat a tbsp of olive oil in a thick bottomed cooking pot. Finely chop the onion, garlic, chili and pepper and bake in the olive oil. Add the sieved tomatoes and tomato puree after 5 mins. Season with oregano, paprika powder, pepper and salt. Let it simmer for 20 mins. over a low heat.
  2. Garnish with the soya cream, chopped red onion, coriander and serve with the tortillas.

IT IS RECOMMENDED THAT YOU UPDATE YOUR BROWSER TO VIEW THIS PAGE.