Chili without meat

We are all familiar with chili con carne, but you can also make sin carne. Or: without meat. Just as full of flavor and deliciously rich in protein.

What do you need?

• 1 clove garlic

• 1 red onion

• 1/2 tbsp olive oil, for frying

• 200 g mushrooms

• 100 g cherry tomatoes

• 1/2 red pepper

• 1 tsp Mexican herbs

• 1 tsp ground coriander

• 200 g vegetable crumb minced meat

• 200 g diced tomatoes, from a can

• 70 g tomato puree

• 200 g kidney beans (drained weight)

• optional: fresh coriander, to garnish

Preparation

1. Cook the rice according to the instructions on the package.

2. Peel and chop the onion and finely chop the garlic. Heat the olive oil in a sauté pan over medium heat. Fry the onion and garlic for about 3 minutes until translucent.

3. Cut the mushrooms into slices, the cherry tomatoes in half and the red pepper into rings.

4. Add this, together with the vegetable crumb minced meat, Mexican herbs and ground coriander to the pan and stir-fry for 5 minutes on medium heat. Add some water if the vegetables stick to the pan. 5 Add the tomato cubes, tomato puree and kidney beans and let it simmer over low heat with the lid on the pan for 5-10 minutes, stirring occasionally.

5. Serve with rice and garnish with fresh coriander.

Nutritional values