Warming and nourishing chili con carne is easy to make as a vegan version with Foodin chickpeas. Add Foodin rice mix and enjoy the meal with Foodin chili-garlic cashews.
INGREDIENTS
3 dl Foodin chickpeas (dry)
2 dl Foodin Rice mix (dry)
1 onion
2-3 garlic cloves
1 bell pepper
2 carrots
2 tbsp Foodin Extra Virgin olive oil
2 tsp Foodin paprika powder
2 tsp Foodin ground cumin
2 tsp Foodin oregano
800 g crushed tomatoes
1 vegetable broth cube mixed with 1 dl boiled water
1 tbsp Foodin lemon juice
Salt and pepper to taste
For serving: cilantro, Foodin chili-garlic cashews, avocado
RECIPE
Soak the chickpeas overnight and cook according to instructions.
Cook the Foodin Rice mix according to instructions.
Chop the onion, garlic and bell pepper. Grate the carrots.
In a sauce pan, warm the olive oil and add the onion and garlic. Sautee for a few minutes and add the spices. Stir for a minute or two and then add the bell pepper and grated carrots. Then add the crushed tomatoes, vegetable broth, lemon juice and cooked chickpeas. Let simmer on low heat for about 20 minutes. Taste and add salt and pepper if needed.
Enjoy the chili sin carne with rice, cilantro, chili-garlic cashews and avocado.
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