Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegetarian chili con carne vegetable chili and rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This meatless (aka vegan) chili proves that you can still enjoy your favourite meals, but in a new, animal friendly way. The lentils and beans ensure the chili is hearty and filling, while the peppers, onion and corn give it that real chili con carne feel. An easy, delicious and meat-free chilli con carne recipe that is perfect for making ahead and freezing. Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice.
Vegetarian Chili Con Carne Vegetable Chili and Rice is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Vegetarian Chili Con Carne Vegetable Chili and Rice is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have vegetarian chili con carne vegetable chili and rice using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Chili Con Carne Vegetable Chili and Rice:
- Take 1 piece Koya tofu
- Make ready 1 packet Red kidney beans (dry pack)
- Take 1 Canned tomatoes
- Prepare 1 ◇Onion
- Take 1 small ◇Carrot
- Take 1 ◇Green pepper
- Take 70 grams ◇Lotus root
- Prepare 1 to 2 tablespoons Olive oil
- Make ready 1 ★Soup stock cube
- Make ready 2 tbsp ★Ketchup
- Get 1 tbsp ★Japanese worcestershire-style sauce
- Make ready 2 tbsp ★Chili powder
- Get 1 dash of each ★Salt and pepper
- Prepare 4 servings Cooked brown rice (white rice)
Make it vegan/dairy free: This chili recipe is vegan as written. Just be sure to choose vegan/dairy free toppings, such as avocado and tortilla chips. This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it.
Steps to make Vegetarian Chili Con Carne Vegetable Chili and Rice:
- Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes).
- Mince the rehydrated tofu in a food processor. (If you don't have a food processor, mince with a knife).
- Mince the ◇ vegetables in a food processor. If you use lotus root, add to the food processor at the end to roughly chop it. It's tasty when it has a crunchy texture.
- Heat the olive oil in a pan and stir-fry the ◇ ingredients. When they are wilted, add the freeze-dried tofu from Step 2, and mix lightly.
- Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and it's done.
- Pour it over warm brown rice and serve. It's also delicious with some cheese to taste.
- It's also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki".
This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice In a small bowl, whisk together the flour, corn meal, and water until smooth. Chili con carne with a healthy twist. Try our simple healthy twist on a family classic, chilli con carne.
So that’s going to wrap this up with this special food vegetarian chili con carne vegetable chili and rice recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
