Main courses

Vegetarian chili - chili sin carne

Name: Vegetarian chili - chili sin carne
Prep time: 80 min
Total time: 80 min
Ingredients: 4 tbs Rapunzel olive oil, nativ extra; 1 onion, chopped; 4 garlic cloves, finely chopped; 2 large carrots, cubed (ca. 200 g); 3 celery, cubed; 2 red paprika, cubed; 800 g Rapunzel tomatoes peeped in the can; 400 g Rote kidney beans in the can; 400 g Rapunzel beans black; 1 tbs chili flakes; 1 tsp cayenne pepper; 1 tsp Rapunzel seasalt, Atlantic; Rapunzel Parboiled Rice long natural; Guacamole

BerlinKitchen

80 Min.

Only 1 portion

Vegan

Info

Perptime 80 Min.

Ingredients

Portions

4 Olive oil extra virgin
1 onion, chopped
4 garlic cloves, finely chopped
2 large carrots, cubed (ca. 200 g)
3 celery, cubed
2 red paprika, cubed
800 g Peeled tomatoes canned
400 g Red Kidney beans canned
400 g Black beans
1 tbs chili flakes
1 tsp cayenne pepper
1 Atlantic sea salt fine
Parboiled rice brown wholemeal
Guacamole

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Drain the kidney beans in a strainer. Prepare black beans according to instructions on the packaging. In a large soup pot heat the olive oil, add the onions and fry for about 2 minutes until they become glassy. Add the garlic, carrots, celery and peppers and fry for 5 minutes. Now add the cayenne pepper and chili flakes and stir with a wooden spoon until the aromas unfold. Add tomatoes and beans and simmer for about 25 minutes. In the meantime prepare the rice according to the instruction on the packaging. Serve with rice and guacamole cream.