Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegetarian chili con carne vegetable chili and rice. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Vegetarian Chili Con Carne Vegetable Chili and Rice is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Vegetarian Chili Con Carne Vegetable Chili and Rice is something that I have loved my entire life. They are nice and they look fantastic.
This meatless (aka vegan) chili proves that you can still enjoy your favourite meals, but in a new, animal friendly way. It's a fantastic low-carb alternative to traditional rice and packs even more vegetable goodness into the dish. This simple vegetarian chili recipe tastes incredible! It's easy to make with basic pantry ingredients, vegetables and spices.
To get started with this recipe, we must first prepare a few components. You can have vegetarian chili con carne vegetable chili and rice using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Chili Con Carne Vegetable Chili and Rice:
- Get 1 piece Koya tofu
- Make ready 1 packet Red kidney beans (dry pack)
- Make ready 1 Canned tomatoes
- Prepare 1 ◇Onion
- Take 1 small ◇Carrot
- Take 1 ◇Green pepper
- Get 70 grams ◇Lotus root
- Make ready 1 to 2 tablespoons Olive oil
- Prepare 1 ★Soup stock cube
- Take 2 tbsp ★Ketchup
- Make ready 1 tbsp ★Japanese worcestershire-style sauce
- Get 2 tbsp ★Chili powder
- Prepare 1 dash of each ★Salt and pepper
- Make ready 4 servings Cooked brown rice (white rice)
The flavors and combination of vegetables and. Chili con carne, meaning 'chili with meat', is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas.
Instructions to make Vegetarian Chili Con Carne Vegetable Chili and Rice:
- Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes).
- Mince the rehydrated tofu in a food processor. (If you don't have a food processor, mince with a knife).
- Mince the ◇ vegetables in a food processor. If you use lotus root, add to the food processor at the end to roughly chop it. It's tasty when it has a crunchy texture.
- Heat the olive oil in a pan and stir-fry the ◇ ingredients. When they are wilted, add the freeze-dried tofu from Step 2, and mix lightly.
- Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and it's done.
- Pour it over warm brown rice and serve. It's also delicious with some cheese to taste.
- It's also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki".
Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas. With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes › Chili Con Carne. Shown on stove w/ optional pressure cooker instruction. Chilli Con Carne - Inc tips and Secret Ingredient - Al's kitchen.
So that’s going to wrap this up with this special food vegetarian chili con carne vegetable chili and rice recipe. Thanks so much for your time. I’m sure 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 in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
