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Ingredients
Vegetarian Chili and Rice
- 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
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.
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.