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Coconut-vegetable chili
Ingredients
Utensils
peeler, cutting board, knife, cooking spoon, large pot, sieve
How-To Videos
See allHow to cut tomatoes
How to chop green herbs
How to cut a bell pepper
How to prepare garlic
Homemade vegetable stock
How to cut an onion
How to prepare turmeric
How to prepare zucchini
Nutrition per serving
Step 1/ 9
- ½ onions
- 1 cloves garlic
- ¼ bell pepper (red)
- ¼ zucchini
- ½ carrots
- ½ tomatoes
- peeler
- cutting board
- knife
Peel and finely dice onions and garlic. Roughly dice pepper, zucchini, carrots, and tomatoes.
Step 2/ 9
- ¼ l vegetable stock
- ½ tsp chili powder
- oil for frying
- cooking spoon
- large pot
Heat oil in a large pot and sauté garlic and onion. In the meantime, prepare vegetable stock and set aside. When onions are translucent, add chili powder.
Step 3/ 9
Add zucchini, carrots, and pepper and fry briefly. Now add tomatoes.
Step 4/ 9
- 60 g mixed beans (canned, drained)
- 60 g kidney beans (canned, drained)
- 30 g corn (canned, drained)
- sieve
Drain and rinse beans and corn. Set aside.
Step 5/ 9
- 100 ml coconut milk
- 50 ml tomato juice
Deglaze with vegetable stock, coconut milk, and tomato juice.
Step 6/ 9
- 1 bay leaves
- 5 g ginger (fresh)
- ¼ tsp cilantro (ground)
- ¾ tsp turmeric (ground)
Bring to a boil. Add bay leaves, ginger, cilantro, and turmeric. Simmer on medium heat for approx. 15 min.
Step 7/ 9
- 7½ g parsley
Finely chop parsley.
Step 8/ 9
- 32½ g red lentils
Add red lentils and cook for approx. 5 min. Then add beans and corn and simmer for another 5 min.
Step 9/ 9
- ¼ tsp lemon juice
- salt
- pepper
- fresh herbs for garnish
- baguette for serving
At the end, season with salt, pepper, parsley, and lemon juice. Serving suggestion: Garnish with fresh herbs and serve with baguette.
Enjoy your meal!
Tags
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