Chili Bowl
Smoky spices, two kinds of beans and plant-based mince: this vegan chili gets its finishing touch with pickled jalapeños and crispy tortilla chips.
Ingredients · Servings 4
- 2 tbsp smoked paprika powder
- 2 tsp sweet paprika powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 335 g planted.hack
- 1 onion, diced
- 1 small bell pepper, diced
- 2 handfuls of garlic cloves, finely chopped
- 1 tbsp tomato paste
- 1 small can of crushed tomatoes (approx. 270 g)
- 85 ml vegetable broth
- 120g kidney beans, drained
- 85g black beans, drained
- 1.5 TL vegane Worcestershiresauce
- 1.5 tsp apple cider vinegar
- 1 tsp brown sugar
- 60g grated vegan cheese
- 1 jalapeño, quickly pickled (see tip)
- a handful of salted tortilla chips
- 2 tbsp roasted corn kernels
- 2 spring onions, sliced into rings
Method
- Sauté the onion and pepperoni in a little oil until soft.
- Stir in the garlic and tomato paste and sauté for 2-3 minutes.
- Add the spice mix and roast for 30 seconds until fragrant.
- Add the planted mince and cook through, stirring occasionally. Break it up with a wooden spoon as you go.
- Add tomatoes, vegetable stock, vegan Worcestershire sauce, apple cider vinegar and brown sugar and bring to a simmer.
- Add the beans and simmer for another 5 minutes. Season to taste.
- Fill the chili into bowls and sprinkle with grated vegan cheese while still hot, so that it melts. Garnish with pickled jalapeño, tortilla chips, sweetcorn, and spring onions.
Spicy depth. In addition, there are...
Ground beef, kidney beans, and black beans in a rich tomato sauce. Vegan grated cheese melts on the hot chili, while roasted
Sweet and sour pickled jalapeños provide a change of pace.
To serve
Tip: For the pickled jalapeño, heat 1 tbsp apple cider vinegar, 1 tbsp water, 1 tbsp sugar, and a pinch of salt until the sugar and salt have dissolved. Pour over the thinly sliced jalapeño and let it marinate for 15 minutes.
