Coconut-vegetable chili

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!