This chili looks mouthwatering! First of all, I love that you included lentils in addition to just beans - I feel like lentils are so underrated, but I bet they add so much texture and heartiness to a chili! Also, I've never thought to add miso to chili, but the way you describe it makes it sound like we should've been doing it all along! This looks delicious, Aimee, perfect for a cold winter day!
INGREDIENTS
2 tbsp olive oil
3 cloves of garlic minced
1 large red onion thinly sliced
2 celery stalks finely chopped
2 medium carrots peeled and finely chopped
2 red peppers roughly chopped
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
800 g tinned chopped tomatoes
400 g tin of red kidney beans drained and rinsed
100 g dried red lentils
400 g frozen soy mince
250 ml vegetable stock
OPTIONAL ADD-INS
1 tsp miso paste
2 tbsp balsamic vinegar
A large handful of fresh coriander roughly chopped
INSTRUCTIONS
EASY VEGAN CHILLI SIN CARNE
INGREDIENTS
2 tbsp olive oil
3 cloves of garlic minced
1 large red onion thinly sliced
2 celery stalks finely chopped
2 medium carrots peeled and finely chopped
2 red peppers roughly chopped
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
800 g tinned chopped tomatoes
400 g tin of red kidney beans drained and rinsed
100 g dried red lentils
400 g frozen soy mince
250 ml vegetable stock
OPTIONAL ADD-INS
1 tsp miso paste
2 tbsp balsamic vinegar
A large handful of fresh coriander roughly chopped
INSTRUCTIONS
- Heat the olive oil in a large saucepan.
- Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
- get the full instructions @ wallflowerkitchen.com
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