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We hope you got insight from reading it, now let’s go back to vegan chili with coconut rice recipe. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Vegan Chili with coconut rice:
- Use 1 Onion diced
- Provide 2 Cloves Garlic
- Prepare 1 Bag veggie mince
- Get 1 Tin Tomatoes
- Prepare 2 Tbsp Tomato Puree
- You need 3 Tsp Paprika
- Use 3 Tsp Cumin
- Provide 2 Tsp Chilli flakes
- Get 2 Bay Leaves
- You need 1 Veggie Stock Cube
- Take 1 Tsp sugar
- Use 2 Tins Beans (I used butter and haricot)
- Get 1 Courgette diced
- Use 2 Grated Carrots
- Take 100 g Rice
- Use 1 Tin coconut milk
- Use to taste Salt and pepper
- Take 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!
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