English
Vegan chilli
with red beans and cayenne pepper
A delicious stew of onion, eggplant, zucchini, tomato and corn with a spicy touch of chilli. Served with basmati rice.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
celery, soya
Ingredients
Onion
Eggplant
Zucchini
Plum tomato
Red pepper
Italian pepper
Cooked corn
Dried chilli
Garlic
Fresh parsley
Basmati rice
Vegetable broth
Cooked red beans
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3648
872
17
3
156
14
20
29
0
58
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Chop the onion, eggplant, zucchini and peppers into medium-size pieces. Drain and wash the beans. Finely chop the garlic. Chop the dried chilli and set aside. Grate the tomato.
2.
Heat 1 tablespoon of oil in a frying pan and sauté the onion until it is transparent. Add the garlic and dried chilli (first try 1/6 of the chilli, you can always add more later) together with the tomatoes, vegetable broth and 175ml of hot water. Bring it to a boil. Add the rest of the vegetables and the corn. Let it cook for 20 minutes over medium heat without letting it boil too aggressively until the vegetables are tender. Add the beans and season to taste.
3.
Place the rice in a small pot and add 1 part of water for 1 part of rice. Cover the pot and bring it to a boil. Once the water boils, turn off the heat and keep it covered for 5-10 minutes. Take the lid off and stir the rice.
4.