Vegan Chilli and Rice
Course: DinnerCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesSo easy and so tasty… you can’t go wrong with this Mexican classic
Ingredients
1 Onion
1 Carrot
2 tbsp vegetable oil
2 Cloves of garlic
1tsp ground cumin
1tsp ground coriander
1tsp onion granules
1 tsp hot paprika
1-2 tsp salt (decide the amount by tasting it)
1 cup of TVP (textured vegetable protein)
1 tin of tomatoes
1 tin of red kidney beans
1tsp vegetable stock (bouillon)
A good squeeze of tomato puree
1 1/2 cups of rice
3 cups of water
Method
- Dice the onions and carrots finely
- Heat the oil in a large pan
- Add the onions and carrots and fry until soft
- Crush the garlic and dice then add to the pan
- Add all of the spices and try to cover everything in them
- Add the TVP and wait until it has absorbed as much flavour as it can as it is naturally flavourless
- Add the tinned tomatoes and fill the can with water and add that to the pan
- Drain the kidney beans and add to the pan
- Add the vegetable stock and the tomato purée and stir
- Salt to your liking and lower the heat and set to the side
- Now, put the 1 1/2 cups of rice in a pot and add the 3 cups of water, add some salt and boil
- When the rice has absorbed most of the water, taste it, if it is fine the drain but if it is still hard add another cup of water
- Serve the rice and the chilli and enjoy!
Notes
- TVP is available at most wholefood stores