Vegan White Bean Chili (GF)

• porzioni: 2 servings
• tempo di preparazione: 10 minutes
• tempo totale: 30 minutes

Ingredienti

1 tablespoon coconut oil (or sub olive, rapeseed or vegetable oil)

1 onion (, diced)

2 garlic cloves (, minced)

1 green pepper (, cored and diced)

Handful fresh coriander (cilantro) (, roughly chopped)

1 teaspoon ground cumin

1 teaspoon dried oregano

Pinch cayenne chilli pepper (to taste)

300 ml unsweetened almond milk

1 vegetable stock cube (ensure gluten-free if necessary)

200 g tin of sweetcorn (, drained and rinsed)

400 g tin of white beans (, drained and rinsed, cannellini, haricot or butter beans)

Salt + pepper (to taste)

1 teaspoon cornflour (cornstarch) (or sub all purpose gluten-free flour or rice flour, or plain flour if not gluten-free)

Cooked brown or white rice or quinoa

Cornbread

Lime juice

Avocado

Istruzioni

Heat up the oil in a pan and add the onion, garlic, pepper and coriander once hot

Fry for around 7 minutes until softened

Add the cumin, oregano and cayenne and fry for a minute until fragrant

Add the almond milk, stock cube, sweetcorn, white beans and salt + pepper, along with some extra water if necessary

Bring to the boil and simmer for around 10 minutes until everything is cooked through

Dissolve the cornflour in a splash of water in a small bowl, until you get a white liquid (make sure it's not too thick)

Making sure it has dissolved completely, carefully add it a tiny bit at a time, stirring well so that it doesn’t clump up

Keep heating for a couple of minutes until thickened

If the texture of the sauce looks too thick after you've added the cornflour, add extra water, if it's looking too thin, add extra cornflour by dissolving it in water first etc.

Serve with desired ingredients

Nutrizione

• Calorie: 450 kcal
• Grassi Totali: 11 g
• Grassi Saturi: 6 g
• Sodio: 566 mg
• Carboidrati Totali: 73 g
• Fibra Alimentare: 14 g
• Zuccheri Totali: 10 g
• Proteine: 20 g