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Before you jump to Vegetarian Chili Con Carne Vegetable Chili and Rice recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.
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We hope you got insight from reading it, now let’s go back to vegetarian chili con carne vegetable chili and rice recipe. To cook vegetarian chili con carne vegetable chili and rice you need 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Vegetarian Chili Con Carne Vegetable Chili and Rice:
- Take 1 piece Koya tofu
- Get 1 packet Red kidney beans (dry pack)
- Use 1 Canned tomatoes
- Prepare 1 ◇Onion
- Get 1 small ◇Carrot
- Use 1 ◇Green pepper
- Take 70 grams ◇Lotus root
- Prepare 1 to 2 tablespoons Olive oil
- Take 1 ★Soup stock cube
- Prepare 2 tbsp ★Ketchup
- Get 1 tbsp ★Japanese worcestershire-style sauce
- You need 2 tbsp ★Chili powder
- Prepare 1 dash of each ★Salt and pepper
- Provide 4 servings Cooked brown rice (white rice)
Steps to make Vegetarian Chili Con Carne Vegetable Chili and Rice:
- Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes).
- Mince the rehydrated tofu in a food processor. (If you don't have a food processor, mince with a knife).
- Mince the ◇ vegetables in a food processor. If you use lotus root, add to the food processor at the end to roughly chop it. It's tasty when it has a crunchy texture.
- Heat the olive oil in a pan and stir-fry the ◇ ingredients. When they are wilted, add the freeze-dried tofu from Step 2, and mix lightly.
- Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and it's done.
- Pour it over warm brown rice and serve. It's also delicious with some cheese to taste.
- It's also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki".
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