Coconut-vegetable chili

Based on 18 ratings

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? You can send it to community@kitchenstories.com”

Difficulty

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

Ingredients

Servings:-8+
onions
4 cloves garlic
bell pepper (red)
zucchini
carrots
tomatoes
1 l vegetable stock
2 tsp chili powder
240 g mixed beans (canned, drained)
240 g kidney beans (canned, drained)
120 g corn (canned, drained)
400 ml coconut milk
200 ml tomato juice
bay leaves
20 g ginger (fresh)
1 tsp cilantro (ground)
3 tsp turmeric (ground)
30 g parsley
130 g red lentils
1 tsp lemon juice
salt
pepper
oil for frying
fresh herbs for garnish
baguette for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
264
Protein
13 g
Fat
11 g
Carb
27 g
  • Step 1/9

    Peel and finely dice onions and garlic. Roughly dice pepper, zucchini, carrots, and tomatoes.
    • onions
    • 4 cloves garlic
    • bell pepper (red)
    • zucchini
    • carrots
    • 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.
    • 1 l vegetable stock
    • 2 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.
    • 240 g mixed beans (canned, drained)
    • 240 g kidney beans (canned, drained)
    • 120 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.
    • 400 ml coconut milk
    • 200 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.
    • bay leaves
    • 20 g ginger (fresh)
    • 1 tsp cilantro (ground)
    • 3 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.
    • 30 g parsley

    Finely chop parsley.

  • Step 8/9

    • 130 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.
    • 1 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.