Allergens
Selderij
Noten
SulfietVegetarian Chili
Rich in flavour, pleasantly spicy, and super healthy, this black bean chili features roasted peppers, walnuts, and stewed carrots. I enhance the chili with a hint of cocoa and (decaffeinated) coffee for an exotic touch! Accompanied by a fresh salsa of roasted corn with lime and coriander. 100% plant-based!
Vegetarian Chili
tomatoes, yellow pepper, red pepper, celery, parsnip, tomato, carrot, white onion, red onion, garlic, jalapeño peppers, red chilli, 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 [sulphites], pepper and salt, sunflower oil.
Allergens: noten, selderij, sulfiet.
MicrowaveMarleen's choice
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 min
Preheat the chili and rice covered with aluminium foil or an ovenproof 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
