Coconut-vegetable chili

Coconut-vegetable chili

Based on 24 ratings
Dschulian NomNom

Dschulian NomNom

Community member

"A vegan chili that we love to eat on grey fall and winter days. Do you have a recipe you would like to publish on Kitchen Stories?"

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
onions
1 cloves
garlic
¼
bell pepper (red)
¼
zucchini
½
carrots
½
tomatoes
¼ l
vegetable stock
½ tsp
chili powder
60 g
mixed beans (canned, drained)
60 g
kidney beans (canned, drained)
30 g
corn (canned, drained)
100 ml
coconut milk
50 ml
tomato juice
1
bay leaves
5 g
ginger (fresh)
¼ tsp
cilantro (ground)
¾ tsp
turmeric (ground)
g
parsley
32½ g
red lentils
¼ tsp
lemon juice
salt
pepper
oil for frying
fresh herbs for garnish
baguette for serving
MetricImperial

Utensils

peeler, cutting board, knife, cooking spoon, large pot, sieve

How-To Videos

how-to-cut-tomatoes

How to cut tomatoes

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-prepare-garlic

How to prepare garlic

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

how-to-prepare-turmeric

How to prepare turmeric

how-to-prepare-zucchini

How to prepare zucchini

Nutrition per serving

Cal264
Protein13 g
Fat11 g
Carb27 g
  • Step 1/9

    Peel and finely dice onions and garlic. Roughly dice pepper, zucchini, carrots, and tomatoes.
    • 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

    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.
    • 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.

    Add zucchini, carrots, and pepper and fry briefly. Now add tomatoes.

  • Step 4/9

    Drain and rinse beans and corn. Set aside.
    • 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

    Deglaze with vegetable stock, coconut milk, and tomato juice.
    • 100 ml coconut milk
    • 50 ml tomato juice

    Deglaze with vegetable stock, coconut milk, and tomato juice.

  • Step 6/9

    Bring to a boil. Add bay leaves, ginger, cilantro, and turmeric. Simmer on medium heat for approx. 15 min.
    • 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

    Finely chop parsley.
    • 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

    At the end, season with salt, pepper, parsley, and lemon juice. Serving suggestion: Garnish with fresh herbs and serve with baguette.
    • 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.

Tags

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