Coconut-vegetable chili

Coconut-vegetable chili

Based on 25 ratings
In app
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 👍
Preparation
50 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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

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Utensils

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

Nutrition per serving

Cal264
Fat11 g
Protein13 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.

  • Enjoy your meal!

    Coconut-vegetable chili

How-To Videos

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how-to-cut-tomatoes

How to cut tomatoes

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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

Tags

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