How to Make Perfect Vegetarian Chili Con Carne Vegetable Chili and Rice

Vegetarian Chili Con Carne Vegetable Chili and Rice. Find a Variety of Healthy Vegetarian Dinners that are Sure to Satisfy You Family. Great recipe for Vegetarian Chili Con Carne Vegetable Chili and Rice. I learned about the chili and rice from my roommate when I was studying in the United States, and I started making it quite often even after I came back to Japan.

For color and variety I add a couple of cans of different beans – chickpea, garbanzo, red kidney, etc. I usually skip the mushrooms for personal preference, but otherwise stick to this recipe. I would never have imagined that I would prefer veggie chili over a traditional con carne, but I think this recipe has converted me! You can cook Vegetarian Chili Con Carne Vegetable Chili and Rice using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegetarian Chili Con Carne Vegetable Chili and Rice

1. You need 1 piece of Koya tofu.
2. It’s 1 of packet Red kidney beans (dry pack).
3. You need 1 of Canned tomatoes.
4. It’s 1 of ◇Onion.
5. Prepare 1 small of ◇Carrot.
6. Prepare 1 of ◇Green pepper.
7. It’s 70 grams of ◇Lotus root.
8. Prepare 1 of to 2 tablespoons Olive oil.
9. Prepare 1 of ★Soup stock cube.
10. You need 2 tbsp of ★Ketchup.
11. Prepare 1 tbsp of ★Japanese worcestershire-style sauce.
12. You need 2 tbsp of ★Chili powder.
13. Prepare 1 dash of of each ★Salt and pepper.
14. Prepare 4 of servings Cooked brown rice (white rice).

Here is what you will need for vegetarian chilli con Carne. This vegetarian chilli and rice bake is perfect. You don't need a well-stocked fridge, just a few basic vegetables (and to be honest, you could easily just chuck in some frozen veg instead if you needed to), and pretty much everything else can come straight from the kitchen cupboard. Chili is a perfect meal to make in the slow cooker.

Vegetarian Chili Con Carne Vegetable Chili and Rice instructions

1. Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes)..
2. Mince the rehydrated tofu in a food processor. (If you don't have a food processor, mince with a knife)..
3. Mince the ◇ vegetables in a food processor. If you use lotus root, add to the food processor at the end to roughly chop it. It's tasty when it has a crunchy texture..
4. Heat the olive oil in a pan and stir-fry the ◇ ingredients. When they are wilted, add the freeze-dried tofu from Step 2, and mix lightly..
5. Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and it's done..
6. Pour it over warm brown rice and serve. It's also delicious with some cheese to taste..
7. It's also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki"..

It's so simple and you can toss in just about any type of bean or vegetable you'd like. Wild rice is a wonderful addition to this easy and delicious Wild Rice Crock Pot Chili recipe. Release Pressure: After the cooking time completes, allow for a five-minute natural release. After five minutes, turn the valve and do a quick pressure release. Adjust salt and spices as needed.