Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegan chili with coconut rice. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan Chili with coconut rice is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vegan Chili with coconut rice is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Chili with coconut rice:
- Prepare 1 Onion diced
- Make ready 2 Cloves Garlic
- Prepare 1 Bag veggie mince
- Make ready 1 Tin Tomatoes
- Get 2 Tbsp Tomato Puree
- Take 3 Tsp Paprika
- Get 3 Tsp Cumin
- Prepare 2 Tsp Chilli flakes
- Take 2 Bay Leaves
- Prepare 1 Veggie Stock Cube
- Take 1 Tsp sugar
- Take 2 Tins Beans (I used butter and haricot)
- Make ready 1 Courgette diced
- Prepare 2 Grated Carrots
- Prepare 100 g Rice
- Take 1 Tin coconut milk
- Take 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 it up for this exceptional food vegan chili with coconut rice recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
