Chili sin carne with brown rice
Chili sin carne is a warm and spicy vegetarian meal that can be enjoyed all year round. You can vary the toppings as you like. Chili sin carne can easily be made in larger portions and frozen. The recipe meets the whole grain label requirements.
Ingredients
Chili sin carne
- 3 small onions
- 2 tbsp. olive oil
- 4 cloves garlic
- 1 tsp. ground coriander
- 2,5 tsp. ground cumin
- 1 tsp. cinnamon
- 1 tsp. paprika
- 1 tbsp. tomato paste
- 2 cans chopped tomatoes
- 1 red chili
- 2 dl red lentils
- 4 dl water (add more if needed)
- 2 cans kidney beans
- 2 dl vegetable broth
- 2 carrots
- 2 red bell peppers
- 1 can corn
- 20 g dark chocolate
- 1 tsp. salt
- pepper according to taste
Sides
- Brown rice or oat rice
- Fresh coriander
- Lime
- Chopped red onion
- Avocado
Instructions
- Add oil to a heavy-bottomed pot or large frying pan.
- Finely chop the onion and garlic. Add the onion to the pan and sauté until translucent, then add the garlic and chopped red chili.
- Add the spices (coriander, cumin, paprika, and cinnamon) and sauté them for a couple of minutes.
- Drain the kidney beans in a colander.
- Chop the carrots and bell pepper and add them to the pot before adding the tomato paste, chopped tomatoes, kidney beans, and red lentils – remember to rinse the red lentils before using them.
- If needed, add 100 ml of water to the mixture if it’s too dry. Bring it to a boil, then add the vegetable broth, corn, and salt.
- Let everything simmer covered for at least 30 minutes, but preferably longer.
- Before serving, add the dark chocolate and taste once more, seasoning with salt and pepper. Serve with whole-grain rice or oat rice, lime, avocado, and chopped red onion.