John Myers
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Chili Con Verduras – Vegetable Chili from Oven – Vegan
The perfect chili con verduras – vegetable chili from oven – vegan recipe with a picture and simple step-by-step instructions.
The vegetable:
- 1 small Aubergine
- 2 medium sized Paprika (color of your choice)
- 1 medium size Zucchini
- 2 medium sized Red onions
- 1 piece Chili – cut into fine rings
- 1 Can Kidney beans (with liquid)
- 1 Can Corn
The sauce:
- 1 bottle Passata (~ 700 ml)
- 0,5 tsp Cumin seeds
- 1,5 tsp Salt
- 1 tsp Paprika powder
- 3 tbsp Olive oil
- 1 medium sized Onion
- 2 size Cloves of garlic (seedling removed)
- 1 piece Red chilli
- Cut the red onions vertically into eighths. Cut the remaining vegetables into pleasant pieces.
- Place the vegetables, onions, chilli, corn and kidney beans in a roasting pan, deep tray or similar.
- Put the chilli with half of the passata and the other ingredients for the sauce in a tall container and puree. Add the rest of the passata, rinse the bottle with a little water, also add and mix everything up again. Spread the sauce over the vegetables and mix in.
- Bake at 180 ° for about 45 minutes, stir briefly, season to taste and bake for another 15 minutes
- The chilli is medium hot and is enough for about 4 people. Go well with: quinoa, rice, bulgur, couscous, tortillas or bread.
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