200°C · 15-30 min
GezinsvriendelijkAllergens
Selderij
Noten
SulfietVegetarian Chili
Rich in flavour, pleasantly spicy, and super healthy, this black bean chili features roasted peppers, walnuts, stewed carrots, and corn. I season the chili with a hint of cocoa and (decaffeinated) coffee for an exotic touch! Accompanying it is a fresh salsa of roasted corn with lime and coriander. 100% plant-based!
Tomatoes, yellow pepper, bell pepper, celery, parsnip, tomato, white onion, carrot, red onion, garlic, jalapeño peppers, red pepper, lime juice, fresh coriander, corn, black beans, chili powder, cinnamon, cumin seeds, coriander seeds, clove, oregano, paprika powder, walnuts, basmati rice, brown rice, decaffeinated coffee, cocoa, red wine vinegar, pepper and salt, sunflower oil.
Allergens: noten, selderij, sulfiet.
Microwave
Heat the chili and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the corn salsa (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chili and rice covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the corn salsa (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g