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Vegan Chili with coconut rice
Vegan Chili with coconut rice

Before you jump to Vegan Chili with coconut rice recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

Ingesting healthy foods tends to make all the difference in the way you feel. Increasing our intake of sensible foods while lowering the intake of unhealthy types contributes to a more wholesome feeling. A little bit of pizza will not have you feeling as healthy as eating a fresh green salad. This is usually a problem, however, in terms of eating between meals. Shopping for snack foods can be a difficult task because you have a great number of options. Here are a handful of healthy snacks which you can use when you need a fast pick me up.

Whole grain meals are an excellent choice for a fast healthy snack. A piece of whole wheat toast, as an example is a great snack in the early morning. Eating on the run can easily be more healthy with whole grain chips and crackers. Selecting whole grain snacks is always far better than eating the highly processed grains we commonly find in our grocery stores.

A large assortment of quick health snacks is easily available. Choosing to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to vegan chili with coconut rice recipe. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you achieve that.

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

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