Chili sin Carne

Name: Chili sin Carne
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 portions

Preparation time: 25 min
Cooking time: 40 min
Total time: 1 h 5 min

Difficulty: easy

Ingredients

For the chili

1 Pack(s) wheaty vegan tex-mex Burger

1 pc red onion

1 Clove(s) garlic

1 ts olive oil

250 g crushed tomatoes

100 ml water

150 g cooked red beans

70 g corn kernels

1 ts dried thyme

0.5 ts ground cumin

0.5 ts coriander powder

0.5 ts turmeric powder

0.5 ts paprika powder

0.25 ts chili powder

0.25 ts pepper

0.25 ts salt

For the vegan crème fraîche alternative

1 pc spring onion

60 g unsweetened vegan yogurt alternative

1 tb lime juice

1 tb nutritional yeast flakes

1 ts maple syrup

0.25 ts black pepper

0.25 ts salt

Also

120 g brown rice

0.5 pc avocado

1 Bunch(es) fresh cilantro

Preparation

1. Rinse the rice thoroughly with water and place it in a large pot with double the amount of water. Bring to a boil and let it cook for about 40 minutes until the grains are tender but still slightly firm.

2. For the chili, peel and finely chop the garlic and onion. Sauté them with the oil in a large pan for 3 minutes over medium heat. Then add the crushed tomatoes, water, kidney beans, corn, and all the spices. Hand-crush the burger patties and add them to the pan. Stir to mix all the ingredients well and cook over medium heat for at least 5 minutes until the mixture thickens slightly.

3. For the vegan crème fraîche alternative, finely chop the green part of the spring onion and mix it well with the remaining ingredients in a small bowl.

4. Slice the avocado flesh, finely chop the cilantro. Garnish the hot chili with rice, vegan crème fraîche alternative, avocado slices, and cilantro.

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