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Sarah's vegan chili

updated

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Ingredients for 2 servings:

  • 1 mango(s)
  • 1 large onion(s)
  • 1 can kidney beans, approx. 400 g
  • 1 can chickpeas, approx. 400 g
  • ½ tsp cocoa powder
  • 500 g tomatoes, pureed
  • 100 ml water
  • 1 tbsp, heaped chili sauce
  • 1 tsp cayenne pepper
  • ½ packet of vanilla sugar
  • 50 g rice
  • 1 tsp cumin powder
  • 2 tsp salt
  • 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Chop the onion and mango to taste and sauté them in olive oil with the rice and spices. Add the kidney beans and chickpeas, deglaze with the water and passata, and simmer for 20 minutes. You can vary the spices, but we like it best this way. Feel free to use the vanilla sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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