Chili Sin Carne Rice Bowl
This delicious vegan chili sin carne rice bowl comes together in only 15 minutes and tastes absolutely delicious. Serve with brown rice, avocado, fresh coriander and lime juice.
Ingredients
- 1 onion chopped
- 4 cloves of garlic minced
- 2 carrots chopped
- 1 red bell pepper chopped
- 400 g canned tomatoes
- 1 tbsp tomato paste
- 400 g kidney beans or black beans
- 500 ml vegetable broth
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tbsp coconut aminos optional
- salt to taste
To serve
- brown rice
- fresh coriander
- avocado
- lime
Instructions
- In a large pot, sauté onion for 3-5 minutes on medium heat. Add a bit of water if the onions start sticking to the pan.
- Add the garlic, carrots and red bell pepper to the pot. Cook for another 3-5 minutes.
- Add the canned tomatoes, tomato paste, kidney beans, vegetable broth, ground cumin, smoked paprika, dried oregano, chili powder, coconut aminos and sea salt.
- Bring the mixture to a boil, then lower the heat to a simmer and cook for 15 minutes, uncovered, until the beans and carrots are soft and the liquid has reduced.
- Serve with brown rice, a squeeze of lime juice, avocado and fresh coriander.