Vegetarian Chili and Rice

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Vegetarian Chili and Rice
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
Ingredients
120 grams Soy Schnetzel
1 Tbsp soy sauce
½ tsp sweet ground paprika
250 grams Vegetable broth
200 grams Long grain rice
4 Tomatoes
2 green and red Bell pepper
1 can Kidney beans (about 240 g)
1 sm can Corn (about 140 g)
1 onion
1 garlic clove
2 Tbsps olive oil
1 Tbsp Tomato paste
125 milliliters Tomatoes (sauce)
salt
freshly ground peppers
1 tsp sweet ground paprika
Red pepper flakes
½ tsp Cumin

Preparation steps

1.

Mix the tofu, paprika, vegetable stock and little soy sauce in a bowl. Allow to marinate for 30 minutes. Cook the rice according to the package instructions.

2.

Rinse the tomatoes and cut into pieces. Rinse the bell peppers, cut in half, remove the seeds and white pith and cut into bite-size pieces. Drain the canned beans and canned corn. Peel and chop the onion and garlic, and then sauté with olive oil in a large skillet until translucent. Drain the tofu well, add to the skillet and cook until crumbly. Stir in the tomato paste and tomato sauce. Add the paprika and cumin. Season with red pepper flakes, salt and pepper. Add the beans, corn, bell peppers and tomatoes and simmer for about 4 minutes. Divide the cooked rice into bowls and serve topped with the vegetarian chili.