Recipe: Perfect Vegetarian Chili Con Carne Vegetable Chili and Rice

Recipe: Perfect Vegetarian Chili Con Carne Vegetable Chili and Rice Delicious, fresh and tasty.
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.
You don't need a well-stocked fridge, just a few basic vegetables (and to be honest, you could easily just chuck in some frozen veg instead if you needed to), and pretty much everything else can come straight from the kitchen cupboard.
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.
You can cook Vegetarian Chili Con Carne Vegetable Chili and Rice using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vegetarian Chili Con Carne Vegetable Chili and Rice
-
You need of Koya tofu.
-
Prepare of packet Red kidney beans (dry pack).
-
You need of Canned tomatoes.
-
It’s of ◇Onion.
-
Prepare of ◇Carrot.
-
It’s of ◇Green pepper.
-
It’s of ◇Lotus root.
-
You need of to 2 tablespoons Olive oil.
-
It’s of ★Soup stock cube.
-
It’s of ★Ketchup.
-
You need of ★Japanese worcestershire-style sauce.
-
You need of ★Chili powder.
-
Prepare of of each ★Salt and pepper.
-
You need of servings Cooked brown rice (white rice).
Chili is a perfect meal to make in the slow cooker.
It's so simple and you can toss in just about any type of bean or vegetable you'd like.
Wild rice is a wonderful addition to this easy and delicious Wild Rice Crock Pot Chili recipe.
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering.
Vegetarian Chili Con Carne Vegetable Chili and Rice step by step
-
Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes)..
-
Mince the rehydrated tofu in a food processor. (If you dont have a food processor, mince with a knife)..
-
Mince the ◇ vegetables in a food processor. If you use lotus root, add to the food processor at the end to roughly chop it. Its tasty when it has a crunchy texture..
-
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..
-
Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and its done..
-
Pour it over warm brown rice and serve. Its also delicious with some cheese to taste..
-
Its also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki"..
Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt.
I made the Insanely Easy Vegetarian Chili instead of this one and it was a big mistake.
This recipe is so good and easy.
I cry into my bowl, and still can't put it down.
Chili heat and preference vary by brand and person, so vary it to suit you.