392 kcal
65 min.
Recipe for Chilli sin carne
1 reviews
NaN g
392 kcal
1 kcal
392.2
17.5g
9.2g
63.8g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Tomatoes Whole Peeled, canned2× cup (480 g)
- Beans, cooked or canned20× tablespoon (400 g)
- Sweet pepper1× piece (230 g)
- Tofu cheese8× slice (200 g)
- Brown rice7× tablespoon (105 g)
- Sweetcorn, canned or frozen7× tablespoon (105 g)
- Onion10× slice (100 g)
- Garlic4× clove (20 g)
- Oil2× tablespoon (20 g)
- Sugar, white1× tablespoon (12 g)
- Ground Hot Paprika0.25× package (6 g)
- Oregano, dried, ground1× teaspoon (3 g)
- Sweet paprika1× teaspoon (3 g)
- Cumin2× pinch (2 g)
- Coriander leaves, dried1× pinch (2 g)
- Cinnamon, ground1× pinch (2 g)
- Smoked Paprika1× pinch (1 g)
- Pepper, cayenne, ground1× pinch (1 g)
- Pepper, black1× pinch (1 g)
- Salt1× pinch (0.5 g)
How to make Chilli sin carne
1. Squeeze the water from the tofu and crumble it with your fingers into a bowl. Add half of the seasoning, sprinkle with olive oil and mix thoroughly. Set aside for at least 30 minutes.
2. Cut the pepper into small pieces, chop up the chilli, onion and garlic.
3. Boil the rice loose in lightly salted water according to the instructions on the packet.
4. Heat the oil in the pan, glaze the onion and garlic, add the chilli and tofu. Fry for a few minutes until it is properly golden and slightly crisp. Add the rest of the seasoning and the tomatoes, then stir. Boil for a few minutes, add salt, pepper and sugar to taste.
5. Add the beans and sweetcorn, stir, reduce the heat and simmer for 10-15 minutes, stirring gently.
6. Serve with rice and sprinkle with coriander.
Quick and filling.
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