Chili sin Carne with Rice
A hearty, vegan Chili sin Carne with kidney beans, black beans, corn, and bell pepper, served with fluffy rice.
- 50 min
- 795 kcal / serving
- easy
- vegan
- Protein
- 29.5 g
- Fat
- 13 g
- Carbs
- 131.1 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 tbsp rapeseed oil
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika powder
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 can chopped tomatoes (400 g each)
- 1 can kidney beans (drained weight 250 g each)
- 1 can black beans (drained weight 250 g each)
- 1 can corn (drained weight 150 g each)
- 200 ml vegetable stock
- 150 g rice
- Salt
- Pepper
Method
- Peel and finely dice the onion and garlic. Wash the bell pepper, core it, and cut into small cubes.
- Heat the rapeseed oil in a large pot. Sauté the onion and garlic over medium heat for 3-4 minutes until translucent.
- Add the bell pepper cubes and cook for another 5 minutes. Stir in the cumin, chili powder, smoked paprika powder, and oregano, and toast for 1 minute until fragrant.
- Add the tomato paste and fry briefly. Pour in the chopped tomatoes and vegetable broth.
- Drain and rinse the kidney beans, black beans, and corn, then add them to the chili. Stir everything well and bring to a boil.
- Reduce the heat and let the chili simmer covered for about 15-20 minutes until slightly thickened. Stir occasionally.
- Meanwhile, cook the rice according to package instructions.
- Season the chili with salt and pepper to taste. Serve hot with the cooked rice.
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