Recipe: Appetizing Vegetarian Chili Con Carne Vegetable Chili and Rice

Vegetarian Chili Con Carne Vegetable Chili and Rice. Great recipe for Vegetarian Chili Con Carne Vegetable Chili and Rice. I learned about the chili and rice from my roommate when I was studying in the United States, and I started making it quite often even after I came back to Japan. I became a vegetarian recently, so I made a vegetarian version.

This meatless (aka vegan) chili proves that you can still enjoy your favourite meals, but in a new, animal friendly way. The lentils and beans ensure the chili is hearty and filling, while the peppers, onion and corn give it that real chili con carne feel. Prepare rice and quinoa according to package directions. You can cook Vegetarian Chili Con Carne Vegetable Chili and Rice using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetarian Chili Con Carne Vegetable Chili and Rice

1. Prepare 1 piece of Koya tofu.
2. You need 1 of packet Red kidney beans (dry pack).
3. It's 1 of Canned tomatoes.
4. It's 1 of ◇Onion.
5. Prepare 1 small of ◇Carrot.
6. You need 1 of ◇Green pepper.
7. You need 70 grams of ◇Lotus root.
8. Prepare 1 of to 2 tablespoons Olive oil.
9. It's 1 of ★Soup stock cube.
10. You need 2 tbsp of ★Ketchup.
11. It's 1 tbsp of ★Japanese worcestershire-style sauce.
12. It's 2 tbsp of ★Chili powder.
13. Prepare 1 dash of of each ★Salt and pepper.
14. Prepare 4 of servings Cooked brown rice (white rice).

If desired, for more flavor, substitute vegetable broth for water when preparing rice. In a large microwave-safe dish, combine beans, undrained, diced tomatoes and seasoning. Heat the oil in a frying pan and add chopped onions and peppers, fry until soft. Meanwhile, for the rice, cook rice according to package directions.

Vegetarian Chili Con Carne Vegetable Chili and Rice instructions

1. Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes)..
2. Mince the rehydrated tofu in a food processor. (If you don't have a food processor, mince with a knife)..
3. 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..
4. 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..
5. Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and it's done..
6. Pour it over warm brown rice and serve. It's also delicious with some cheese to taste..
7. It's also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki"..

Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli Spanish pronunciation: [ˈtʃili kon ˈkaɾne]), 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. Paleo and Primal: Low-carb keto chili con carne is a great Paleo dinner recipe. Simply omit the sour cream to ensure the dish is dairy-free to comply with a paleolithic diet. This vegetarian chilli and rice bake is a meal all in one, but if you're feeling a bit fancy, some garnish and a few tasty bits on the side are always welcome.

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