Vegan Chili with coconut rice
Vegan Chili with coconut rice

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, vegan chili with coconut rice. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan Chili with coconut rice is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Vegan Chili with coconut rice is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Chili with coconut rice:
  1. Take 1 Onion diced
  2. Get 2 Cloves Garlic
  3. Prepare 1 Bag veggie mince
  4. Take 1 Tin Tomatoes
  5. Get 2 Tbsp Tomato Puree
  6. Take 3 Tsp Paprika
  7. Make ready 3 Tsp Cumin
  8. Take 2 Tsp Chilli flakes
  9. Take 2 Bay Leaves
  10. Prepare 1 Veggie Stock Cube
  11. Prepare 1 Tsp sugar
  12. Make ready 2 Tins Beans (I used butter and haricot)
  13. Prepare 1 Courgette diced
  14. Get 2 Grated Carrots
  15. Take 100 g Rice
  16. Take 1 Tin coconut milk
  17. Take to taste Salt and pepper
  18. Take 2 Tbsp Oil
Instructions to make Vegan Chili with coconut rice:
  1. 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.
  2. 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.
  3. 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!
  4. 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).
  5. 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.
  6. 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!

So that is going to wrap it up for this special food vegan chili with coconut rice recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!