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Vegan bean chilli
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 339
  • Fat about 5g
  • Carbohydrates about 38g
  • Protein about 31g
This is needed
This is needed for 4 people
Chilli
  • 2 onions, finely chopped
  • 1 tbsp oil for frying
  • 1 garlic clove, finely chopped
  • 200 g vegan mince
  • 2 tbsp tomato puree
  • 2 tsp chilli powder
  • 0.5 tsp chilli flakes
  • 1 tin chopped tomatoes (approx. 400 g)
  • 1 tin red kidney beans (approx. 400 g), rinsed, drained
  • 1 litre vegetable bouillon
  • 1 tin black beans (approx. 210 g), rinsed and drained
  • 1 tsp salt
  • 0.25 tsp cocoa powder
Toppings
  • 1 spring onion incl. green part, cut into thin rings
  • 1 lime, cut into wedges
  • 1 green chillies, cut into thin rings
  • 2 tbsp coriander, torn into pieces
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And that's how it's done
And that's how it's done
Chilli
Heat the oil in a non-stick frying pan. Brown the mince for approx. 3 mins., remove. Briefly sauté the onions and garlic, return the mince to the pan, continue to cook for approx. 2 mins. Mix in the tomato puree, chilli and chilli flakes. Add the tomatoes, beans and cocoa, pour in the stock, season with salt, bring to the boil. Reduce the heat, simmer uncovered for approx. 30 mins.
Toppings
Serve the chilli in bowls, garnish with the toppings.