Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan chili with coconut rice. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Vegan Chili with coconut rice is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Vegan Chili with coconut rice is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Chili with coconut rice:
- Make ready 1 Onion diced
- Make ready 2 Cloves Garlic
- Make ready 1 Bag veggie mince
- Take 1 Tin Tomatoes
- Get 2 Tbsp Tomato Puree
- Get 3 Tsp Paprika
- Get 3 Tsp Cumin
- Prepare 2 Tsp Chilli flakes
- Get 2 Bay Leaves
- Take 1 Veggie Stock Cube
- Make ready 1 Tsp sugar
- Take 2 Tins Beans (I used butter and haricot)
- Prepare 1 Courgette diced
- Get 2 Grated Carrots
- Prepare 100 g Rice
- Get 1 Tin coconut milk
- Make ready to taste Salt and pepper
- Prepare 2 Tbsp Oil
Steps to make Vegan Chili with coconut rice:
- Heat the oil in a large pan (with a lid) on a medium heat. Add the onions and cook until they’re translucent. Add the garlic, courgette and carrot, cook until soft.
- Turn down the heat. Add spices and cook for another minute. Then add the mince and cook for another 2 minutes. Add the tinned tomatoes and half a can of water (use the empty tomato can). Add the bay leaves.
- Crumble in the stock cube, the sugar and tomato purée. Simmer the pot gently, then bring the pot to the boil. Give it a good stir and cover with the lid. Let it simmer for 20 minutes. Keep an eye on the pot and stir occasionally so it doesn’t dry out!
- Separately add the rice to a pan. Add water until it just covers the rice, then tip in the coconut milk. Add a little salt, and boil until the rice is sticky (about 20 mins).
- Drain and add the beans to the chili, simmer for another 10 minutes. If it gets dry add more water, a tablespoon at a time.
- After 10 mins take the chili off the heat and leave to sit with the lid on the pot. Serve after 10 mins and enjoy!
So that is going to wrap this up for this special food vegan chili with coconut rice recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
