Kids Chili with Hidden Vegetables

My children always love this: a mild Mexican chili made from stewed tomatoes, beans, and packed with finely chopped vegetables, which we first blend into the sauce. I serve the chili with crunchy tortilla chips and steamed brown rice. The dish is 100% plant-based (vegan).

Tomatoes, aubergine, celery, carrot, red bell pepper, white onion, garlic, fresh thyme, brown beans, kidney beans, corn, smoked paprika, cumin seeds, oregano, tortilla chips (made from corn flour), brown rice, tomato ketchup, tomato purée, pepper and salt, sunflower oil.

Allergens: selderij.

Microwave

Heat the chili with the rice loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Serve with the tortilla chips (cold).

Oven — 200°C, 15-25 minMarleen's choice

Heat the chili with the rice covered with aluminium foil or an ovenproof dish for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Serve with the tortilla chips (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy140,97 kcal

Protein3,59 g

Fat3,91 g

of which saturated0,37 g

Carbohydrates20,48 g

Dietary fibre3,31 g

Salt0,4 g

Average weight: 275 g

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