Chili sin Carne
Ingredients
For the chili
1
Pack(s)
wheaty vegan tex-mex Burger
1
pc
red onion
1
Clove(s)
garlic
1
ts
olive oil
250
g
crushed tomatoes
100
ml
water
150
g
cooked red beans
70
g
corn kernels
1
ts
dried thyme
0.5
ts
ground cumin
0.5
ts
coriander powder
0.5
ts
turmeric powder
0.5
ts
paprika powder
0.25
ts
chili powder
0.25
ts
pepper
0.25
ts
salt
For the vegan crème fraîche alternative
1
pc
spring onion
1
tb
lime juice
1
ts
maple syrup
0.25
ts
black pepper
0.25
ts
salt
Preparation
1. Rinse the rice thoroughly with water and place it in a large pot with double the amount of water. Bring to a boil and let it cook for about 40 minutes until the grains are tender but still slightly firm.
2. For the chili, peel and finely chop the garlic and onion. Sauté them with the oil in a large pan for 3 minutes over medium heat. Then add the crushed tomatoes, water, kidney beans, corn, and all the spices. Hand-crush the burger patties and add them to the pan. Stir to mix all the ingredients well and cook over medium heat for at least 5 minutes until the mixture thickens slightly.
3. For the vegan crème fraîche alternative, finely chop the green part of the spring onion and mix it well with the remaining ingredients in a small bowl.
4. Slice the avocado flesh, finely chop the cilantro. Garnish the hot chili with rice, vegan crème fraîche alternative, avocado slices, and cilantro.
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