Chili sin carne (VEGAN)
We can actually eat chili every day and there are so many variations possible. For example, one person likes pineapple or apple in it, while the other likes it without fruit. Here's one of the variations that we really like ourselves. And of course you are completely free to add a pineapple.
Porties: portions
Ingrediënten
- 1 red onion
- 1 white onion
- 1 clove garlic (optional)
- 5 dried tomatoes
- 1 red pepper
- 1 chilli pepper
- 2 tbsp tomato paste
- 250 ml vegetable stock
- 400 gr lentils from jar or dried
- 400 gr kidney beans from jar or dried
- 400 gr canned tomato cubes
- 1 tsp cumin seeds (nice to toast first)
- 2 tsp oregano
- 1 tsp spicy paprika powder
- 100 ml water
- olive oil
- pepper and salt
Instructies
- Fry the finely chopped onions in a dash of olive oil, after a few minutes add the finely chopped garlic and chili pepper.
- When the onions are translucent, add the sliced red bell pepper and the sliced dried tomatoes. Cook gently for 10 minutes.
- Now add the tomato paste. If you fry tomato puree for a while, the sweet taste will be released.
- Now add the beans, lentils, cumin, oregano, stock and diced tomatoes. Slowly bring to a boil.
- Let it simmer for 15 minutes.
- Season with salt and pepper.
- Delicious with pieces of avocado and (vegan) sour cream.
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