Vegetable Chili
INGREDIENTI
Ingredients (serves 4)
100 g BIGOOD plant-based mince
300 ml hot water or vegetable broth
500 ml tomato purée
100 g cooked red beans
100 g canned corn
1 spring onion
1 red bell pepper
1 yellow bell pepper
1 garlic clove
1 teaspoon smoked paprika
Chili powder to taste
1 lime
Oil
To serve:
1 bunch of fresh coriander
Cooked long-grain rice (e.g., basmati)
For the sour cream:
200 g plain plant-based yogurt
Juice of ½ lime
Salt
Credits - Photo and recipe by Gaia Borroni of www.thegreenpantry.it/
PREPARAZIONE
PREPARATION
1)Sauté the BIGOOD plant-based mince directly in a pan. Add the tomato purée and the hot water or vegetable broth (adjust consistency with more water or broth as needed).
2)Finely chop the spring onion and sauté it in a saucepan with two tablespoons of oil and the garlic clove. Add the bell peppers—cut into strips or cubes—to the pan with the plant-based mince.
3)Sauté everything for a couple of minutes, then add the tomato purée, rinsed and drained red beans, and corn.
4)Season with salt and cook for 15–20 minutes, adding a bit of hot water or vegetable broth if needed.
5)Adjust the flavor intensity with smoked paprika and chili powder, and just before serving, add the lime juice.
6)Prepare the long-grain rice (e.g., basmati) and make the plant-based sour cream: in a bowl, combine the plant-based yogurt—preferably Greek-style—with the lime juice and salt. Mix well and set aside until ready to serve.
7)Serve your chili warm or at room temperature with rice, finely chopped coriander, and the plant-based sour cream.
