Chili sin carne
A hearty vegan chili with kidney beans, black beans and smoky paprika, served with rice and lime.
- 35 minTime
- 20 minHands-on
- 4Portions
- ≈ 37 krper portion
- 620kcal per portion
Ingredients for 4 portions
- 2 tbspRapeseed oil
- 2Yellow onions, chopped
- 3 clovesGarlic, chopped
- 2Carrots, finely diced
- 1Bell pepper, red, in pieces
- 1Chili, seeded and finely chopped
- 2 tspCumin
- 1 tbspPaprika, smoked if you have it
- 1 tspOregano
- 2 tbspTomato paste
- 800 gCrushed tomatoes, 2 cans
- 1 cubeVegetable stock
- ≈ 2 dlWater
- 400 gKidney beans, 1 can, rinsed
- 400 gBlack beans, 1 can, rinsed
- to tasteSalt
- to tasteBlack pepper
On the side
- 3 dlRice
- 1Lime, in wedges
- ½Coriander, pot (optional)
Method
- Chop the onions and garlic. Dice the carrots finely and cut the pepper into pieces. Seed and finely chop the chili.
- Fry the onion, carrot and pepper in the oil in a large pot for about 5 minutes. Add the garlic, chili, cumin, paprika, oregano and tomato paste and fry for another minute.
- Add the crushed tomatoes, water and stock cube. Rinse the beans, stir them in and bring to a boil.
- Simmer the chili under a lid on low heat for 15 minutes, stirring now and then.
- Cook the rice according to the package while the chili simmers.
- Season with salt and pepper. Serve with rice, lime wedges and coriander.
The cost is estimated from Swedish grocery prices.
