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Chili Sin Carne - Vegetarian / Vegan Chili
Chili Sin Carne - Vegetarian / Vegan Chili

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The first change to make is to pay more attention to what you buy when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before purchasing? A great healthy option can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy every day. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating regimen.

To sum up, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chili sin carne - vegetarian / vegan chili recipe. You can cook chili sin carne - vegetarian / vegan chili using 24 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Chili Sin Carne - Vegetarian / Vegan Chili:
  1. Get 4 clove Garlic (ca. 13g)
  2. Prepare 11 grams peeled fresh ginger (optional)
  3. Prepare 2 Onions (280-400g)
  4. Use 3 large Green peppers (ca.450g)
  5. Get 1.3-1.5 kg juicy, soft-skinned red tomatoes
  6. Use 1 dash Ground black pepper
  7. Take 5 bay leaf
  8. Use 10 grams spice mix (see bellow)
  9. Get salt
  10. You need ground black pepper
  11. Get 500 grams Rinsed kidney beans
  12. Use 400 grams steamed sweet corn cut from the cob (or frozen or from
  13. Prepare Optional:
  14. Take handful freshly chopped parsley OR cilantro
  15. Provide 340 grams Tofurky Chorizo OR seitan
  16. You need SPICE mix :
  17. You need 1 dash Paprika
  18. Provide 1 dash Ground caraway
  19. Prepare 1 dash Oregano
  20. Get 1 dash Red chili pepper
  21. Use 1 dash Sweet marjoram
  22. Provide 1 dash Parsley
  23. Provide 1 dash Cumin
  24. Get 1 dash Cilantro
Steps to make Chili Sin Carne - Vegetarian / Vegan Chili:
  1. Chop garlic and ginger very small
  2. Chop onions to size you like to bite on later in finished chili (tmx 5sec speed5)
  3. Add chopped mix to pot with hot oil and brown until soft
  4. Chop peppers not too small; they get mushy otherwise. About fingernail size
  5. Add to pot and cook for short time at high temperature
  6. Heat off; add salt pepper
  7. Chop tomatoes very small bit with some texture, preferably at medium speed in food processor, and add to pot. If you haven't any fresh ones, go ahead and use canned peeled whole ones, but chop them up first. My favorite fresh tomatoes are "rey marlo" from Spain
  8. Heat to lower medium. Generously sprinkle with pepper, spices and bay leaves
  9. Test chili if suited to your taste and add spices, salt and pepper if needed. Make sure to add spoon by spoon and not in big amounts at once.
  10. Add beans; more if you prefer them. Can be a different kind of beans as well. You can double my suggested amount, as I try to not have beans or corn to be too dominant in this dish.
  11. Stir, now add corn.
  12. Let simmer as long as you need before all is eaten. Minimum simmering time after all ingredients have been put in and spices added is half an hour. Texture will thicken when simmering.
  13. Unless an unannounced appearing bay leaf disturbs you in your guests' bowls, leave them in until pot is empty. Most foodies don't mind finding one and putting it aside. Gives off so much flavor till the very end of the party!
  14. Optional (especially for 'con carne' lovers), but well worth it: add Tofurkey Chorizo Style vegan ground meat
  15. Serve with an extra dash of pepper, parsley, optional dab of sour cream and sprinkled with thin rings of spring onion and / or grated cheese (all ingredients available in plant-based version in most large-ranged health-foods supermarkets)

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