Vegan Chili with coconut rice
Vegan Chili with coconut rice

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegan chili with coconut rice. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vegan Chili with coconut rice is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Vegan Chili with coconut rice is something which I have loved my entire life.

Omit the lime entirely for plain coconut rice. Use only water instead of coconut milk to cook the rice. Pile on the cilantro for a cilantro-lime rice dish that would be delicious in a burrito bowl.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Chili with coconut rice:
  1. Take 1 Onion diced
  2. Make ready 2 Cloves Garlic
  3. Get 1 Bag veggie mince
  4. Make ready 1 Tin Tomatoes
  5. Get 2 Tbsp Tomato Puree
  6. Prepare 3 Tsp Paprika
  7. Make ready 3 Tsp Cumin
  8. Make ready 2 Tsp Chilli flakes
  9. Prepare 2 Bay Leaves
  10. Prepare 1 Veggie Stock Cube
  11. Take 1 Tsp sugar
  12. Make ready 2 Tins Beans (I used butter and haricot)
  13. Make ready 1 Courgette diced
  14. Get 2 Grated Carrots
  15. Prepare 100 g Rice
  16. Make ready 1 Tin coconut milk
  17. Get to taste Salt and pepper
  18. Get 2 Tbsp Oil

Variations of coconut rice are enjoyed all over Asia, where coconuts are in. Once boiling, reduce the heat to low. Turn off the heat and fluff with a fork. In a large pan or pot over medium heat, add in the oil.

Instructions to make Vegan Chili with coconut rice:
  1. Heat the oil in a large pan (with a lid) on a medium heat. Add the onions and cook until they’re translucent. Add the garlic, courgette and carrot, cook until soft.
  2. Turn down the heat. Add spices and cook for another minute. Then add the mince and cook for another 2 minutes. Add the tinned tomatoes and half a can of water (use the empty tomato can). Add the bay leaves.
  3. Crumble in the stock cube, the sugar and tomato purée. Simmer the pot gently, then bring the pot to the boil. Give it a good stir and cover with the lid. Let it simmer for 20 minutes. Keep an eye on the pot and stir occasionally so it doesn’t dry out!
  4. Separately add the rice to a pan. Add water until it just covers the rice, then tip in the coconut milk. Add a little salt, and boil until the rice is sticky (about 20 mins).
  5. Drain and add the beans to the chili, simmer for another 10 minutes. If it gets dry add more water, a tablespoon at a time.
  6. After 10 mins take the chili off the heat and leave to sit with the lid on the pot. Serve after 10 mins and enjoy!

Rinse the rice in a mesh strainer and add to a pot with the water, coconut milk and salt. Turn heat to high and bring to a boil. Once the water is boiling, cover the pot and lower heat. Once the rice is done, add in the cilantro and fluff with a fork. This unusual vegan ingredient is a fantastic cheese substitute.

So that’s going to wrap it up with this exceptional food vegan chili with coconut rice recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!