Vegan Chili with coconut rice
Vegan Chili with coconut rice

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegan chili with coconut rice. It is one of my favorites. For mine, 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 well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Vegan Chili with coconut rice is something that I’ve loved my entire life. They are fine and they look fantastic.

Vegan Chili with coconut rice #mycookbook, this yummy chili is made from what I can find in the fridge, freezer and cupboards! It's the perfect adaptable recipe, so if you don't have all the ingredients then swap them out! Add beans, coconut milk and tomato purée to pot and stir. Stir in scallions and black pepper and serve.

To get started with this recipe, we must prepare a few components. 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:
  1. Get 1 Onion diced
  2. Take 2 Cloves Garlic
  3. Take 1 Bag veggie mince
  4. Prepare 1 Tin Tomatoes
  5. Get 2 Tbsp Tomato Puree
  6. Take 3 Tsp Paprika
  7. Take 3 Tsp Cumin
  8. Prepare 2 Tsp Chilli flakes
  9. Get 2 Bay Leaves
  10. Take 1 Veggie Stock Cube
  11. Prepare 1 Tsp sugar
  12. Prepare 2 Tins Beans (I used butter and haricot)
  13. Prepare 1 Courgette diced
  14. Make ready 2 Grated Carrots
  15. Get 100 g Rice
  16. Take 1 Tin coconut milk
  17. Prepare to taste Salt and pepper
  18. Make ready 2 Tbsp Oil

Bring to a boil over medium-high heat. While it s unconventional this chili is among the best ever tasted. Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed. Allow to boil before reducing heat and covering.

Instructions to make Vegan Chili with coconut rice:
  1. 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.
  2. 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.
  3. 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!
  4. 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).
  5. 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.
  6. 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!

Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed. Allow to boil before reducing heat and covering. Directions In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Mix sliced pork with lemongrass, lime juice, chili powder, parsley, salt and coconut rice for a Caribbean-style meal. Bring a robust taste to the rice with a mixture of shredded pork, tomatoes, red onions, cilantro and minced garlic.

So that’s going to wrap this up for this exceptional food vegan chili with coconut rice recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!