Vegan vegetable chili from the microwave

Ingredients for 4 servings:

• 1 medium-sized bell pepper(s), yellow
• 1 m.-sized onion(s)
• 1 m.-large zucchini
• 1 m.-large eggplant(s)
• 200 g mushrooms
• 2 m.-large tomato(s)
• 2 bags of rice
• 2 tbsp olive oil
• 1 pinch of salt
• 1 pack of Knorr Naturally Delicious Chili con Carne (seasoning base)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with spice base

In a microwave-safe container (e.g., a 3L Ultra from Tupperware), mix the 2 tablespoons of olive oil with the chopped onion and cook at 900 watts for 2 minutes. Meanwhile, chop the remaining vegetables (peppers, zucchini, eggplant, mushrooms) and add them to the sautéed onions, stir, and cook at 900 watts for 5 minutes. Lightly score the tomatoes and place them in boiling water for 1 minute. The tomato skin can then be easily removed. Chop the tomato into small pieces and add it to the remaining vegetables and cook again at 900 watts for 2 minutes. Mix 300 ml of warm water with the seasoning base and add it to the vegetables. Mix the chili well again and cook in the microwave at 900 watts for 3 minutes. Cook the boil-in-the-bag rice in a pot with boiling water and a pinch of salt according to the package instructions and serve as a side dish.