Preparation time: 25 min
Difficulty: medium
Servings: 4 servings
Ingredients:
- VERDINO PLANT-BASED GROUND – 2 PCS (680 G)
- DICED YELLOW ONIONS – 250 G
- DICED RED BELL PEPPERS – 250 G
- CHILLI PEPPERS SLICED IN ROUNDS – 25 G (1 PCS)
- CANNED RED BEANS – 200 G
- CANNED CORN – 100 G
- GARLIC – 4 CLOVES
- CANNED DICED TOMATOES – 400 G
- SALT – 2 G
- OREGANO – 2 G
- PEPPER – 2 G
- SWEET PAPRIKA – 2 G
- CUMIN – 2 G
- TOMATO PASTE – 50 G
- FRESH CORIANDER – 20 G
- OLIVE OIL – 100 ML
- VEGETABLE STOCK – 200 ML
- CORN CHIPS (NACHOS) – 200 G
GUACAMOLE:
- AVOCADO – 2 PCS
- RED ONIONS – 100 G
- CHILLI PEPPERS – 20 G
- JUICE FROM 1 LIME
- MINT LEAVES – 5 G
- BASIL LEAVES – 5 G
- PARSLEY – 5 G
- CORIANDER – 5 G
- SALT – 2 G
- OLIVE OIL – 10 ML
BASMATI RICE:
- OLIVE OIL – 50 ML
- BUTTER – 20 G
- CINNAMON STICKS – 1 PCS
- WILD RICE – 200 G
- WATER – 400 G
- SALT – 2 G
Cooking:
1. Heat a saucepan over medium heat with a drizzle of oil. Add onions, garlic and sauté for 2 minutes until the onions become golden.
2. Add bell peppers and sauté for 2 more minutes, add plant-based ground and stir well until there are no more large chunks, then add canned tomatoes, tomato paste and vegetable stock or water.
3. Leave to boil for 5 minutes until the sauce reaches the desired consistency and add spices (salt, pepper, oregano, paprika, cumin). Stir for all flavors to blend.
4. When cooked, add red beans and corn and sprinkle finely-chopped fresh coriander at the end.
Guacamole:
5. In a stainless-steel bowl, mix the diced avocado with all the above ingredients finely chopped and season with salt, pepper and lime juice to taste.
6. Put water, add salt, bring to a boil then cover and remove from heat.
7. Serve the chili with rice and guacamole or corn chips.
