200°C · 15-30 minAllergens
Gluten
Lactose
SojaMy Veggie Chili
This spicy chili is packed full of roasted vegetables and cannellini beans. I've been inspired by a recipe from Jamie Oliver's vegetarian cookbook: VEG. Naturally, I've added my own twist to it ;) Served with seasoned red rice, a fresh tomato & yoghurt salsa, and soft little tortillas to wipe your plate clean! It's also a great option for meat lovers :)
My Veggie Chili
Bell pepper, white onion, vine tomatoes, spring onion, garlic, red chilli, sweet potato, lime, fresh mint, cannellini beans, corn, black beans, smoked paprika, cumin seeds, turmeric, paprika powder, allspice, Greek yoghurt, basmati rice, Camargue rice (red rice), brown rice, soft tortilla (contains gluten), chipotle peppers in adobo sauce (contains soy), tomato purée, honey, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, soja.
Microwave
Heat the chili with the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the small tortillas for 30 seconds. Serve with the yoghurt salsa (cold).
Oven — 200°C, 15-30 minMarleen's choice
Heat the chili with the rice covered for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 5 minutes, warm the small tortillas as well. Serve with the yoghurt salsa (cold).