Vegan chilli

with red beans and cayenne pepper

A delicious stew of onion, eggplant, zucchini, tomato and corn with a spicy touch of chilli. Served with basmati rice.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

celery, soya

Ingredients

Onion

Eggplant

Zucchini

Plum tomato

Red pepper

Italian pepper

Cooked corn

Dried chilli

Garlic

Fresh parsley

Basmati rice

Vegetable broth

Cooked red beans

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3648
872
17
3
156
14
20
29
0
58

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash all the vegetables. Chop the onion, eggplant, zucchini and peppers into medium-size pieces. Drain and wash the beans. Finely chop the garlic. Chop the dried chilli and set aside. Grate the tomato.

Heat 1 tablespoon of oil in a frying pan and sauté the onion until it is transparent. Add the garlic and dried chilli (first try 1/6 of the chilli, you can always add more later) together with the tomatoes, vegetable broth and 175ml of hot water. Bring it to a boil. Add the rest of the vegetables and the corn. Let it cook for 20 minutes over medium heat without letting it boil too aggressively until the vegetables are tender. Add the beans and season to taste.

Place the rice in a small pot and add 1 part of water for 1 part of rice. Cover the pot and bring it to a boil. Once the water boils, turn off the heat and keep it covered for 5-10 minutes. Take the lid off and stir the rice.