🍽️ Cozy Vegetarian Chili with Rice

Name: Cozy Vegetarian Chili with Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g brown rice; salt; 1 red bell pepper; 1 –2 red chili pepper; 1 onion; 1 stalk celery; 2 carrots; 80 g red lentils; 400 g kidney beans (drained weight; can); 2 tbsp rapeseed oil; 200 ml vegetable broth; 250 ml chopped tomatoes (can); 1 lime; 5 g parsley (1 handful); cayenne pepper; 2 tsp cumin powder; 150 g sour cream

520 kcal · 30 min · 4 servings

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Ingredients

200 g brown rice
salt
1 red bell pepper
1 –2 red chili pepper
1 onion
1 stalk celery
2 carrots
80 g red lentils
400 g kidney beans (drained weight; can)
2 tbsp rapeseed oil
200 ml vegetable broth
250 ml chopped tomatoes (can)
1 lime
5 g parsley (1 handful)
cayenne pepper
2 tsp cumin powder
150 g sour cream

Instructions

1. Put the rice in a pot with two to three times its volume of boiling salted water and cook it for about 30 minutes according to the package instructions.
2. Cut the bell pepper in half lengthwise, remove the seeds, wash it, and chop the flesh into small pieces.
3. Cut the chili peppers in half lengthwise, remove the seeds, wash them, and chop them finely.
4. Peel the onion, clean and wash the celery and carrots, and cut everything into small cubes.
5. Rinse the lentils under cold water and drain the kidney beans in a sieve.
6. Heat rapeseed oil in a deep pan and sauté the onion and chili cubes over medium heat for two minutes.
7. Add the carrots and lentils and cook everything together for about five minutes, stirring occasionally.
8. Add the bell pepper and celery, fry them together for two minutes, and deglaze the pan with broth.
9. Add the tomatoes, cover the pan, and let the chili simmer on low heat for ten minutes.
10. Rinse the lime under hot water, pat it dry, and cut it into wedges.
11. Wash the parsley, shake off excess water, and chop the leaves roughly.
12. Stir the kidney beans into the chili and season with salt, cayenne pepper, and cumin.
13. Let the chili simmer uncovered for another two minutes.
14. Stir the sour cream until smooth and swirl two to three tablespoons decoratively through the chili.
15. Sprinkle the chili with the chopped parsley, serve it with the rice and lime wedges, and serve the remaining sour cream on the side.

Nutrition per serving

kcal: 520
Protein: 21 g · Fett/Fat: 15 g · Carbs: 74 g